Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Abstract

Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

“…It has been reported that the amount of fat reduces the sausage's weight loss during the process in dry fermented sausages . Fat reduction or replacement could affect meat product aroma but it also has positive implications for health . The protein values ranged from 40.54 to 44.33% resulting in the lowest value ( P < 0.05) in the batch SO‐40, but the difference was not very important.…”

Peer Review #3 of "The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork (v0.1)"

“…Manuscript to be reviewed Manuscript to be reviewed 1 3 LRI: Lineal Retention Index calculated for DB-624 capillary column (30m×0.25mm id, 1.4 μm film thickness) 4 installed on a gas chromatograph equipped with a mass selective detector; R: Reliability of identification; lri: linear 5 retention index in agreement with literature (Gorbatov, 1980;Flores et al, 1997;Machiels et al, 2003;Domínguez et 6 al., 2014;Franco et al, 2014;Gravador et al, 2015;Benet et al, 2015;Zhao et al, 2017;Pérez-Santaescolástica et 7 al., 2018;Flores, 2018); ms: mass spectrum agreed with mass database (NIST14); s: mass spectrum and retention time 8 identical with an authentic standard. 9 †Interaction genetic type x lean grade non-significant in any variable (P>0.05).…”

“…The results are expressed as quantifier area units (AU) x 10 4 /g of sample. Among the volatile compounds (VC) at the end of final stage, only compounds regarded as mainly representative for their presence and abundance to aroma have been take into account according to previous studies (Gorbatov 1980;Flores et al 1997;Machiels et al 2003;Domínguez et al 2014a;Franco et al 2014;Gravador et al 2015;Benet et al 2015;Zhao et al 2017;Pérez-Santaescolástica et al 2018;Flores 2018). The VC were classified based on their origin (lipolysis, proteolysis and microbial), according to Dainty et al (1985), Roger, Degas and Gripon (1988), Ruiz et al (1999), Meynier et al(1999), Carrapiso et al (2002), Arnoldi (2003), Liu (2003), Machiels et al (2003), Raes et al (2003), Martín et al (2006), Ramírez and Cava (2007), Calkins andHodgen (2007), Narváez-Rivas et al (2012), Fonseca et al (2015) and Camacho (2016), Pérez-Santaescolástica et al (2019).…”

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

“…Dry-cured meat products have good sensory properties due to their unique flavor. [1] Salt, pH and fat composition could affect the physicochemical processes, such as lipolysis and lipid oxidation, and leading to the development of the typical flavor, moisture and sensory characteristics in dry-cured meat products. [2][3][4] Since 1980, the reduction of sodium chloride (NaCl) content in meat products has been extensively studied as the risk of hypertension and cardiovascular diseases.…”

“…The development of flavor compounds is a very complex process in drycured meat products, and results from either enzymatic action or chemical reactions such as lipid oxidation. [1] Some studies have found that salt substitution containing L -lysine and/or L -histidine inhibited lipid oxidation. [16,17] On the other hand, water mobility is well known as a crucial parameter of dry-cured meat products and plays an important role in defining the quality of drycured meat products throughout the processing.…”