Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

Abstract

Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lysine were made and not standardized to a similar content of fat content. Study 2: fat and lean trim obtained from IC and PC pigs was made into fresh sausage patties, targeting 25% lipid. Patties (1.25 cm) were placed on trays and assigned to 0, 4, or 12 weeks frozen storage and then, after frozen storage, placed in simulated retail display conditions for 5 days. Patties were evaluated for color stability, sensory and textural properties, and lipid oxidation. Data were analyzed as a one way ANOVA with repeated measures where appropriate. In both studies, sausage discolored with both increased time in frozen storage and with increased time in retail display (P < 0.01). However, within each week of frozen storage, all treatments were equally discolored in both studies. Treatment did not affect the sensory characteristics or textural properties of fresh sausage in either study. Lipid oxidation did not differ by treatment in study 1. In study 2, lipid oxidation was reduced (P < 0.05) in IC compared to PC by approximately 0.1 mg malonaldehyde/kg meat, but there were no differences within each storage week. Increasing frozen storage time increased lipid oxidation an off‐flavor scores in both studies (P < 0.05). Overall, immunological castration had no detrimental effects on color stability, sensory characteristics, or textural properties of fresh pork sausage.

Surgical castration versus chemical castration in donkeys: response of stress, lipid profile and redox potential biomarkers

“…The elevation in serum TPX of donkeys submitted to the surgical castration compared to those submitted to the chemical castration at day 45 is in parallel with the disturbance in the redox homeostasis of surgically castrated dogs [15]. The surgical castration in pigs encouraged lipid peroxidation in the pork sausage more than that found in the immunological one [65] due to the ability of the surgical castration to increase the polyunsaturated fatty acids, which subsequently enhances the susceptibility of cells to free radical attack [66,67]. The ability of the current open method of castration to induce an obvious reduction in testosterone level could explain the increase in TPX level.…”

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

“…In the IC (again based on a very low number of available studies), raw material quality was reported to be very similar to that of SC. For enhanced pork loins and sausages, the studies of Jones-Hamlow et al [ 54 , 134 ] did not report any textural, sensory, oxidation (i.e., TBARS) or shelf life (i.e., color and discoloration) differences.…”

Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

“…The mean content of TBARS they found was 0.35-0.37 mg MDA·kg -1 of meat, which was lower than in our study (0.52-0.63 mg MDA·kg -1 ). Jones-Hamlow et al (2016) observed that lipid oxidation was increased (P = 0.05) in sausage manufactured from surgically castrated (PC) pigs (0.47 mg MDA·kg -1 of meat) compared to sausages from immunologically castrated (IC) pigs (0.22 mg MDA·kg -1 of meat), although an increase in TBARS was predicted in IC pigs. Tavárez et al (2014) demonstrated that at 6-8 weeks after the second vaccination of IC against GnRH, PUFA content was similar between IC and PC pigs.…”