Volatile Profile and Sensory Characteristics of Dry‐cured Loins as Affected by Feeding Level in the Period Previous to the Late Fattening Phase and by Rearing System of Iberian Pigs

Abstract

The effect of a moderate feed restriction (50 g feed/kg LW 0.75 [low feeding level, L] versus 70 g feed/kg LW 0.75 [high feeding level, H]) during the period previous to the late fattening phase on chemical composition, volatile profile and sensory quality of Iberian dry-cured loins from animals reared in free range (FR) or in confinement (C) along the fattening phase was studied. Total tocopherol, total free amino acid and ammonia contents of dry-cured loins from pigs FRL and FRH were higher (P < 0.05) than those from CL and CH. Sixty-one volatile compounds were identified and semiquantified in the headspace of all dry-cured loins. The FRL products showed the highest (P < 0.05) amino acid catabolism volatile compounds. In the rank-order test sensory analysis, the FR products obtained higher sums of ranks (P < 0.05) than those from confinement. Appearance, flavor, odor and texture scores showed a similar trend (FRL Ն FRH > CL = CH). PRACTICAL APPLICATIONSDry-cured products (loins and hams) from Iberian pigs that are reared at free range (FR) are highly appreciated by consumers, reaching the highest price. The feeding level of the Iberian pig in the period previous to the late fattening phase affects the amount of amino acid catabolism volatile compounds of dry-cured loins from pigs reared at FR which is reflected in a better 3 Corresponding sensorial quality of the dry-cured loin. A moderate feed restriction during the period previous to the late fattening phase of Iberian pigs reared at FR could be a good strategy to improve the sensory quality of dry-cured products. 638E. SOTO ET AL. 640E. SOTO ET AL.

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

“…For example, Hersleth, Lengard, Verbeke, Guerrero, and Næs () showed that depending on the consumer segment (age and gender), the reactions to process or product innovations are significantly different, including when the salt content varies. The judgments of the panel are also a function of the other elements that change in the products (drying time, origin of the meat, indoor/outdoor animal feeding (Soto et al., )). In other words, for the technological properties of PMPs, the interaction between consumer perception and the salt content of the product is linked to a set of general parameters of overall meat quality (Hung, Verbeke, & de Kok, ).…”

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

“…Lipids markedly affect the quality of dry-cured hams and other meat products not only because of their importance in oxidation and flavor development (Soto et al, 2010) but also because the physical characteristics of fat affect technological properties (Houben & Krol, 1983;Hugo & Roodt, 2007) and final acceptability (Fernández, Mourot, Lebret, Gilbert, & Monin, 2000). Lean swine genotypes are prone to produce soft, oily and floppy fat (Wood, 1984) with dramatic undesirable consequences in salting, flavor development and consistency of drycured meat products (Gandemer, 2002;Isabel et al, 2003;Maw, Fowler, Hamilton, & Petchey, 2003).…”

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

“…They conclude that the most important volatile compounds in terms of basic contribution to cured-ham odor and taste are 3-methylbutanal, hexanol, limonene, 3-methylbutanol, hexanal, 2-nonanone and benzaldehyde for Spanish dry-cured hams [38]. In addition, these cured-ham relevant volatiles were found as well in cured loins [4][5][6]. In the present study, four of these compounds were investigated, and 3-methylbutanal, nonanone and benzaldehyde can be found in the models described above (Eqs.…”

“…Raw material quality, processing parameters, curing ingredients, microbiota as well as other intrinsic and extrinsic factors influence the quality of cured ham or loin. Time and temperature profiles during ripening and storage particularly affect the profile of volatile compounds of cured hams and loins due to proteolytic, lipolytic and peptidolytic degradation processes in the cured meat matrix [4][5][6][7][8]. Traditional slowly matured dry-cured hams are mainly ripened at 15-18 °C, and temperatures around 24 °C are used for quickly ripened hams [1].…”