Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

Roseiro, L.C.; Santos, C.; Sol, Manuela; Borges, M.J.; Anjos, Mônica de Caldas Rosa dos; Gonçalves, Hélder; Carvalho, Ana Sofia

doi:10.1016/j.meatsci.2007.11.012

Cited by 71 publications

(53 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the same line, different letters represent significant different arithmetic means (P b 0.05). Belloch, & Flores, 2014;Roseiro et al, 2008). In the meanwhile, the more acidic environment that was established in low-salt meat batters after the two-day maturation period also induced a reduction (especially in "Catalão") on coagulase-negative staphylococci counts.…”

Section: Tpamentioning

confidence: 96%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

View full text Add to dashboard Cite

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

show abstract

Section: Tpamentioning

confidence: 96%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The same degree of salt reduction applied to smoked dried Portuguese sausages resulted systematically in significantly higher values of a w and pH (p < 0.05), variations in proteolysis, and ultimately in different aromatic profiles [33]. These studies show tendentially that it is very difficult to reduce sodium content by more than 25%, by simply lowering the quantity of sodium chloride added to the pork products during their manufacture, without adversely affecting texture and/or aroma.…”

Section: Direct Reduction Of Sodium Chloride In Dry Pork Productsmentioning

confidence: 74%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

View full text Add to dashboard Cite

The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

show abstract

“…Under such storage conditions [1], the proteolytic and lipolytic phenomena would anyway go on [2,3], giving rise to distinct quality profiles and, namely, to different flavour characteristics along the time spent before consumption. Flavour attributes in dry-cured fermented sausages have been related to intrinsic enzymatic systems, which are implicated in degradation of nitrogen and lipid constituents of muscle and fat tissues, during processing and storage [3][4][5][6], generating free fatty acids [7,8], small peptides and amino acids [9][10][11] and several volatile compounds [12][13][14][15]. At present, since there is a consumer-driven demand for these long ripened products, the meat processing industry is interested in mimicking the production of old fashion deep ripened dry fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

“…At present, since there is a consumer-driven demand for these long ripened products, the meat processing industry is interested in mimicking the production of old fashion deep ripened dry fermented sausages. However, the information concerning the formation of compounds related with the eating quality attributes after such long ripening process is still scarcely available in small diameter (2 cm) and, consequently, faster dried products, among which "chouriço de carne" is the most consumed, expectably differing from those with larger diameter (5 cm) [2,3].…”

Section: Introductionmentioning

confidence: 99%

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

LC¹

2012

J Food Process Technol

View full text Add to dashboard Cite

The effects of the addition of curing salts and storage periods (3, 6 and 12 months) and temperature (2-4°C vs 15-18°C) on proteolysis and oxidative stability of dry fermented sausage produced with high pH pork raw materials were evaluated. Final products with curing salts showed higher concentrations in total volatile basic nitrogen and total Free Amino Acids (FAA) (P<0.05), comparatively to counterparts free of curing salts. Despite the simil°arity in the FAA profile of sausages from both formulations, products having curing salts had significantly higher levels in FAA groups associated to acidic and aged tastes/flavours. At any storage period, products held at 2-4°C showed lower values for most parameters (P<0.05) associated to proteolysis and also in acidity, irrespective of the curing salt condition. Differently, hexanal and the sum of straight chain aldheydes were not affected by both factors in products stored for 3 (S4) and 12 months (S6) while in S5 samples (6 months of storage), the higher the temperature the greater the oxidation occurred. Sausages having curing salts held at storage under 2-4°C presented lower total biogenic amines than counterparts stored at 12-15°C (P<0.05).

show abstract

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

Cited by 71 publications

References 34 publications

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

Contact Info

Product

Resources

About