Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers

Abstract

Head cheese is made from pork slaughter by‐products being important for the industry providing additional value to raw pork meat. The microbiological quality and physicochemical characteristics were evaluated, and the multivariate analysis was used to investigate the correlation between composition, texture, and color profile of head cheeses. Although high water activity and pH were observed, all brands showed absence of Salmonella sp. and sulfite‐reducing Clostridium. Ranges in moisture (49.50–62.77 g/100 g), lipids (9.82–16.30 g/100 g), protein (18.49–23.91 g/100 g), and collagen (4.72–15.48 g/100 g) contents were measured and indicated heterogeneity between the head cheese formulations evaluated. Hardness (27.47–135.82 N), chewiness (5.79–102.79 N), and color parameter results confirm this heterogeneity. Hierarchical cluster analysis classified the brands into three groups, correlating higher collagen with higher values obtained in the texture profile analysis. These results were confirmed by principal component analysis. Thus, multivariate analysis made possible to discriminate the head cheese formulations by its physicochemical characteristics. Practical applications The use of less noble pork cuts, such as head and other pork trimmings, is a good opportunity to increase the value added to products through industrialization. This research contributes to agribusiness and provides information on chemical and physical characteristics of head cheese. In fact, food industry benefits from the profitable destination of its by‐product through the production of head cheese; a nutritious product with strong environmental appeal.

Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage

“…Textural properties are an index of quality that influences consumer desire, taste, and acceptance of food [47]. As shown in Table 2, the hardness of cheese in all treatments exhibited a decreasing trend with increasing storage time, which correlated positively with proteolysis degree during storage.…”