Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

Węsierska, Ewelina; Szmanko, T.; Krzysztoforski, Krzysztof

doi:10.1080/19476337.2013.801036

Cited by 2 publications

(2 citation statements)

References 16 publications

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“…Maintaining proper proportions between protein and fat is substantial in meat processing. Reports of Kemp et al (2010), Olivares et al (2010) and Węsierska et al (2014) show that the increase in protein and salt content during ripening results in an increase of the texture and nutritional values. The share of IMF builds the impression of juiciness and reduces the hardness of the meat.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

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 samples were cut into 1 × 1 × 1 cm squares, and the probe was compressed twice, reducing the sample’s original height by 50%, at a speed of 120 mm/min. Subsequently, the hardness (N), adhesion (N*mm), cohesion, elasticity (mm), adhesive viscosity, and chewiness (N) were calculated based on the average of three measurements for each sample ( 24 ).…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic treatment on the quality of Mianning ham

et al. 2023

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This paper investigates the optimal process for ultrasonic desalination of Mianning ham. The study analyzed various factors such as ultrasonic treatment time, temperature, and power to determine their impact on the rate of desalination of hams. A single factor test was conducted to study the rate of desalination. Further, A Box-Behnken experimental design was used to evaluate the effect of Mianning ham desalination. The design examined the impacts of ultrasound on the physicochemical properties, texture, and sensory of the ham. Response surface processing group underwent oral processing to determine the optimal ultrasonic treatment conditions with the highest acceptance level. The results show that the best conditions were: ultrasonic time 84.56 min, ultrasonic temperature 40.35°C, and ultrasonic power 150.85 W. The average desalination rate of the ham under the optimal conditions was 25.93% ± 0.69%, and the hardness was 4.48 N ± 0.62 N. Overall, this process significantly improved the desalination rate, texture, and sensory quality of Mianning ham, providing solid theoretical support for desalination processing at the back end of ham.

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Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

Cited by 2 publications

References 16 publications

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

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 ultrasonic treatment on the quality of Mianning ham

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