Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening

Węsierska, Ewelina; Szołtysik, Marek; Rak, Lech

doi:10.1007/s11947-012-0941-3

Cited by 15 publications

(12 citation statements)

References 43 publications

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“…Staphylococcaceae and Micrococcaceae support the process of color, aroma, and safety formation [ 29 ]. An increase in the cocci population observed after the second week of analyzed maturing corresponded to a scenario whereby the fermentation of saccharides (the development of acidifying bacteria) acted most intensively during the first 3–5 days, while the proper development of denitrifying microflora occurred a few weeks later, depending on the type of meat product [ 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Probably due to the antioxidative activity of wood pyrolysis, spices, and lactic acid microflora, the TBA index was determined on a low level of 0.3 mg/kg (Pul) and 0.5 mg/kg (ZS) ( p < 0.05). Low TBA values may also indicate a very good physicochemical and organoleptic quality of the fat, as well as proper cooling of the carcasses after slaughter [ 37 ]. The lipolysis directly resulted in the formation of aroma compounds by liberating fatty acids [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

“…Longer chains of fatty acids (C14–C18) could become, along with products of proteolysis, the precursors of selected VOCs. According to Olivares et al [ 29 ] and Węsierska et al [ 37 ], the substances obtained in the enzymatic (20%) and nonenzymatic oxidation of UFAs (80%) become the basis for aroma precursors. Volatile compounds developed from autooxidation of lipids give a rancid profile.…”

Section: Resultsmentioning

confidence: 99%

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Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

Węsierska

Sobolewska-Zielińska

Pasternak

et al. 2021

Foods

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The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8–22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

Węsierska

Sobolewska-Zielińska

Pasternak

et al. 2021

Foods

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“…Dry-cured meats are precious for their nutritional value and the flavor profile specific for the region of origin (Flores and Toldra, 2011;Kołożyn-Krajewska and Dolatowski, 2012;Węsierska et al, 2013). Biochemical changes such as the enzymatic lysis of proteins, lipids and saccharides, catabolism of their products and physical processes lead to the development of specific sensory properties, guarantee the quality and safety of ready to eat products (Leroy et al, 2010;Flores and Toldra, 2011;Latorre-Moratalla et al, 2011).…”

Section: Abstract: Zlotnicka Meat Ripening Catabolism Chemical Compositionmentioning

confidence: 99%

The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat

Węsierska

Pasternak

Migdał

et al. 2021

Annals of Animal Science

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The aim of the study was to compare the advancement of the ripening as well as proteins and fats catabolic changes of Zlotnicka Spotted (ZS) and White (ZW) meat and their impact on the quality and nutritional value of ready-to-eat products. The meat of the breeds ZS and ZW differed not only in the basic chemical composition but also in the susceptibility to catabolic transformations of proteins and lipids what was translates into a separate technological and nutritional quality as well as the profile of volatile odor compounds. Loins due to their compact histological structure, low pH (5.4) and decreased water activity (0.92–0.93) were characterized by a lower number of coagulase-negative cocci (3.3 log cfu/g) compared to hams. The products of both breeds differed in the content of selected neutral glucogenic amino acids with a pI in the range of 5.6–6.1 mainly. The content of biogenic amines was therefore completely dependent on the metabolic potential of acidifying bacteria. Larger number of lactic acid bacilli (7.5–7.7 log cfu/g) and lactic acid cocci (7.9–8.3 log cfu/g), as well as a higher content of saturated (55.2–53.7%) and polyunsaturated fatty acids (6.4–7.0%) shaped the final pH of hams (5.3). Presence of aldehydes, ketones and alcohols indicated existing fat oxidation despite the small values of the TBA index of hams (1.1 mg/kg) and loins (0.4–0.6 mg/kg). The volatile compounds that differentiated products of ZS and ZW formed by the oxidation and microbial activity, primarily: octanal, 1-hydroxypropan-2-one, 3-methylpentan-2-one, propane-1,2-diol, 2,5-dimethylfuran and 3-hydroxybutan-2-one, butane-2,3-dione, butane-1,2-diol, respectively.

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“…Regarding the aldehydes, hexanal, derived from the n-6 fatty acids such as linoleic and arachidonic acids was the most abundant (Węsierska et al, 2013). It represented between 80% and 95% of total aldehydes.…”

Section: Effect Of the Salting Treatments On Volatile Compoundsmentioning

confidence: 99%

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

et al. 2016

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SUMMARY:The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control "lacón" (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control "lacóns" (1164 AU×10 6 ·g -1 dry matter) than in "lacóns" from formulations II, III and IV (817-891 AU×10 6 ·g −1 dry matter). The "lacóns" from formulation I showed the highest amounts of aldehydes. The "lacóns" from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of "lacón". KEYWORDS: Calcium chloride; Dry-cured "lacón"; Magnesium chloride; Potassium chloride; Volatile compounds RESUMEN:Efecto del reemplazo parcial de NaCl por otras sales en el perfil de volátiles durante la maduración del lacón crudo-curado. Se estudió la influencia de tres tratamientos de salado (tratamiento II: 50 % NaCl-50 % KCl; III: 45 % NaCl-25 % KCl-20 % CaCl 2 -10 % MgCl 2 ; IV: 30 % NaCl-50 % KCl-15 % CaCl 2 -5 % MgCl 2 ) en la formación de compuestos volátiles durante la elaboración de lacón, en comparación con un control (tratamiento I: 100 % NaCl). Hubo una intensa formación de compuestos volátiles durante el procesado, principalmente durante la fase de secado-maduración. La familia química más abundante en el producto final fueron los hidrocarbonos, seguidos por los aldehídos. La liberación de volátiles fue más intensa en los lacones control (1164 AU×10 6 ·g −1 materia seca) que en los otros lacones (817-891 AU×10 6 · g −1 materia seca). Los lacones de la formulación I mostraron las mayores cantidades de aldehídos, y los lacones de las formulaciones I y II presentaron los mayores contenidos de hidrocarburos. La principal conclusión es que el reemplazo de NaCl produce cambios en los compuestos volátiles y por lo tanto podrían afectar al aroma del lacón. PALABRAS CLAVE: Cloruro cálcico; Cloruro magnésico; Cloruro potásico; Compuestos volátiles; Lacón crudo-curadoCitation/Cómo citar este artículo: Domínguez R, Munekata PE, Cittadini A, Lorenzo JM. 2016. Effect of the partial NaCl substitution by other chloride salts on the volatiles profile during the ripening of dry-cured lacón. Grasas Aceites 67 (2): e128. doi: http://dx.doi.org/10.3989/gya.0505152.

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Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening

Cited by 15 publications

References 43 publications

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

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