Lipid degradation and sensory characteristics of M. biceps femoris in dry‐cured hams from Duroc using three different processing methods

Hams from Norwegian Duroc pigs, reared and fed identically, were dry‐cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma‐style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry‐cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three dry‐curing processes were quite different, the hams′ lipid profiles, lipid degradation patterns and lipid‐associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.     

Composition of subcutaneous fat from dry‐cured Iberian hams as influenced by pig feeding

The triacylglycerol and free fatty acid composition and volatile profile of subcutaneous fat of three batches of dry‐cured lberian hams from pigs fed in an extensive system based on acorn and pasture (‘montanera’: MONT) or in confinement with a control diet (FEED) or a 100 mg α‐tocopheryl acetate kg^?1 enriched diet (VITE) were investigated. Triacylglycerol of subcutaneous fat of hams from pigs fed on acorn and pasture (MONT) was more unsaturated, with larger percentages of monounsaturated and polyunsaturated fatty acids, than triacylglycerol of subcutaneous fat of hams from pigs fed on concentrate feeds (FEED and VITE). However, the trend of oxidative processes was quite similar in the groups that contained antioxidants (‘montanera’ and α‐tocopherol supplementation); namely, the highest volatile contents were found in subcutaneous fat of hams from pigs fed on acorn and pasture, while α‐tocopherol supplementation gave rise to a different profile of volatile compounds in comparison with the control diet. Therefore antioxidant presence could contribute to a high intensity and quality of aroma of these hams. © 2001 Society of Chemical Industry     

Effect of Iberian × Duroc genotype on composition and sensory properties of dry‐cured ham

BACKGROUND: Dry‐cured ham quality from three different Iberian × Duroc genotypes was studied: GEN1, Iberian × Duroc1; GEN2, Duroc1 × Iberian; GEN3, Duroc2 × Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry‐cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. RESULTS: Dry‐cured hams from all genotypes had similar chemical composition. However, intramuscular fat of dry‐cured hams from GEN3 was more unsaturated than that from GEN2, while GEN1 was intermediate. Lipid oxidation, measured as 2‐thiobarbituric acid‐reactive substances (TBARS) and hexanal content, was similar between genotypes. The colour of hams was affected by genotype; hams from GEN2 showed higher lightness (CIE L*), while those from GEN3 had a less intense colour (lower a* and C*). Texture measured instrumentally did not differ between genotypes; however, in the sensory analysis, panellists considered hams from GEN3 more fibrous, while those from GEN2 were considered juicier. Hams from GEN3 were also perceived as saltier and more acid. CONCLUSION: Genotype affected the quality of Iberian hams, with those from GEN3 being of lower quality, and this genotype was considered less suitable for the manufacture of Iberian dry‐cured ham. Copyright © 2007 Society of Chemical Industry     

Proteolysis,protein oxidation and protease activity in dry‐cured Xuanwei ham during the salting stages

Twenty‐four experimental dry‐cured Xuanwei hams were salted using a standard method for 90 days. The proteolysis, protein oxidation and protease activities in biceps femoris (BF) and semimembranoesus (SM) muscles of dry‐cured Xuanwei ham were investigated during the salting phase. At the end of salting, the salt content increased to 35.2 g kg^?1 muscle in BF and 54.2 g kg^?1 muscle in SM. During the salting stage, salt soluble proteins were degraded mainly into water soluble proteins that were further broken down to peptides with molecular weights mostly greater than 1 kDa. Although large amounts of smaller peptides and free amino acids were generated, especially when the hams were aged. The carbonyl contents were increased but lower than 1.57 nmol mg^?1 proteins in muscles during the salting stage. The cathepsin B, dipeptidyl peptidase I (DPP I), alanyl (AAP), arginyl (RAP) and leucyl (LAP) aminopeptidase all remained active while salt content strongly inhibited cathepsin L and DPP IV in the first 90 days. The results suggested that the salting process promoted the hydrolysis of proteins, and increased the muscle protein oxidation at a slower rate.     

Effect of plant antioxidant in n‐3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry‐cured ham

Three groups of eight pigs (52.6–109.0 kg BW) were fed a high level of n‐3 polyunsaturated fatty acids (PUFA; L diet). Two cocktails of plant antioxidants were added separately to L diet (LAox1, LAox2). Fatty acid composition, lipoperoxidation and sensory evaluations were carried out on dry‐cured hams. No effect of dietary antioxidant was observed on total saturated, monounsaturated, n‐6 and total PUFA. Antioxidant supplementation significantly decreased the total n‐3 PUFA proportion in LAox1 and LAox2 products (6.75% and 7.08% of total FA, respectively) as compared to L (8.06%). However, C18:3n‐3 content of all products varied from 308 to 394 mg per 100 g without any dietary effect (P > 0.05). The supplementation with natural antioxidant significantly reduced the malondialdehyde content of dry‐cured ham (5.7–5.6 μg g^?1 for Laox1 and Laox2, respectively, vs. 10.2 μg g^?1 for L). Sensory evaluation of dry‐cured ham revealed no significant difference for all the tested attributes between treatments.     

Lipolysis,Lipid Peroxidation,and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry‐Curing

Lipolysis, lipid peroxidation, and colorimetric characteristics of Serrano hams from Duroc and Large White pigs along a 15‐mo curing period were investigated. Physicochemical parameters of both types of hams evolved similarly during curing. Twelve of 13 free fatty acids (FFAs) increased during curing, eicosatrienoic acid being the only exception. Linoleic, stearic, and arachidonic acids and the minor heptadecanoic acid reached lower concentrations, and the rest of minor FFAs higher concentrations, in Duroc hams than in Large White hams. The index measuring the early stage of lipid peroxidation declined from month 5 onwards, indicating that the phenomenon had been completed by month 5, while the index of the secondary stage of lipid peroxidation increased with curing time. Higher values were found for the 1st index in Duroc hams. Curing affected color parameters. Lightness decreased and redness increased in both types of hams, while yellowness decreased only in Duroc hams. Lower redness values were found for Duroc hams. Major differences in color parameters were found between muscles. Principal components analysis of FFAs yielded 2 main principal components. The 1st factor, correlated with all FFAs excepting eicosatrienoic acid, allowed discrimination between curing times. The 2nd factor, correlated with eicosatrienoic acid, permitted discrimination between breeds.     

Comparison of simultaneous distillation extraction (SDE) and solid‐phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

Simultaneous distillation extraction (SDE) and solid‐phase microextraction (SPME) using a carboxen/polydimethylsiloxane fibre were compared for their effectiveness in the extraction of volatile compounds from dry‐cured ham samples. A higher number of compounds was detected using SPME owing to the use of a solvent delay time in the GC‐MS analysis of SDE extracts. SPME was more efficient in extracting low molecular weight and high volatility compounds, while SDE was able to extract compounds with low volatilities that were not extracted using SPME. Both techniques satisfactorily extracted most volatiles previously highlighted as odour‐active compounds in dry‐cured ham. However, the ratio between some compounds from lipid oxidation and those from degradation of amino acids was much lower in SDE extracts than with SPME, which could be a consequence of the development of Strecker degradation of amino acids during distillation in SDE owing to the high temperatures used. Similarly, diunsaturated aldehydes detected in SDE extracts were absent using SPME, probably owing to oxidation of polyunsaturated fatty acids in SDE as a consequence of the temperature during extraction. Copyright © 2004 Society of Chemical Industry     

Quality of Dry‐Cured Ham Compared with Quality of Dry‐Cured Shoulder

The physicochemical and sensory properties of 30 dry‐cured hams and 30 dry‐cured shoulders were analyzed to determine the relationships between them. The variables used to characterize both products were: compositional parameters, instrumental texture, amino acid and fatty acid composition, and sensory profile. Despite being products from the same animal and composed mainly of fat, lean, and bone, their morphological differences determine the conditions of the processing time, which produced differences between products in most of the parameters evaluated. Dry‐cured shoulders showed lower moisture content and greater instrumental hardness due to their morphology and muscular structure. Besides, these samples showed lower amino acid content according to the shorter ripening time. For the same reason, the dry‐cured hams showed higher moisture content, lower instrumental hardness, and higher amino acid content. However, the differences in the muscular structure did not affect the sensory characteristics, which were more related with some compositional parameters, such as chloride, moisture, and amino acid content and with the length of the curing process.     

Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

Solid phase microextraction (SPME) has been shown to be an effective tool for analysing volatile compounds. The aim of this study was to optimise the conditions for the application of SPME in the analysis of volatile compounds in dry‐cured ham. The effects of exposure time and fibre coating were investigated while maintaining the dry‐cured ham at 30 °C to avoid artefact generation due to possible temperature effects. A divinylbenzene/Carboxen on polydimethylsiloxane (DVB/CAR/PDMS) coating showed the best extraction performance for medium‐ and high‐molecular‐weight analytes, whilst a Carboxen on polydimethylsiloxane (CAR/PDMS) coating gave the best results for low‐molecular‐weight compounds. A total of 70 different compounds were extracted by the two fibre coatings and identified. Sixty compounds were extracted by the DVB/CAR/PDMS fibre, whilst only 41 of these were found with the CAR/PDMS fibre. On the other hand, 10 additional volatile compounds were extracted by the CAR/PDMS coating, all of them being of low molecular weight. Two of the major compounds extracted, hexanal and 2‐pentanone, were found in high proportion in both fibre coatings. The extraction yields of dry‐cured ham volatile compounds varied according to the fibre coating used and the time of exposure. Therefore extraction conditions should be selected depending on the objective of the study. © 2002 Society of Chemical Industry     

Compositional and degradative changes during the manufacture of dry‐cured ‘lacón’

The gross and mineral composition, the main physicochemical parameters, the protein extractability and the proteolytic (nitrogen fractions and free amino acids) and lipolytic (acidity index and free fatty acids) changes were studied throughout the manufacturing process of five batches of dry‐cured ‘lacón’, a traditional Spanish meat product made from the fore‐ham of the pig following a similar technological process to that of dry‐cured ham. The main compositional characteristics of this product are the high NaCl content and the low moisture content at the end of the curing process. The pH remained fairly stable (around 6) throughout the whole process and a fall in a_w was observed, reaching very low (0.767 ± 0.052) final average values. It was noted that 76% of the sarcoplasmic and 83% of the myofibrillar proteins became insoluble during the manufacturing process. The values of the different nitrogen fractions increased in a significant manner during manufacture, reaching low final values that indicate that ‘lacón’ undergoes a low level of proteolysis in comparison with other products manufactured by similar technologies. The high NaCl content and the intense dehydration suffered during the manufacturing process appear to be the principal causes of this reduced protein degradation. In accordance with the limited increase in the α‐amino acidic nitrogen during ripening, the total free amino acid content increased slightly but significantly from average values of 4371 mg kg^?1 dry matter in fresh pieces to average values of 13 020 mg kg^?1 dry matter in pieces at the end of the ripening process. The profile of free amino acids in the final product was similar to that observed by other authors in dry‐cured ham. The acidity of the fat increased by a factor of five. The final average values (49.9 g oleic acid kg^?1) were lower than those determined in dry‐cured ham, which indicates that ‘lacón’ undergoes less lipolysis during the ripening process than dry‐cured ham. C18 : 1, C18 : 2 and C16 were the most intensively released fatty acids during curing. The profile of free fatty acids in the end product was in agreement with that observed by other authors in dry‐cured ham. Copyright © 2003 Society of Chemical Industry     

Quality characteristics of a non‐fermented dry‐cured sausage formulated with lemon albedo

Dry‐cured sausages were treated with two types of dehydrated lemon albedo (raw and cooked) at five concentrations (0–100 g kg^?1 in 25 g kg^?1 increments). Several physical and chemical analyses were made during the drying stage, and compositional, textural and sensory analyses were conducted on the finished products. The addition of albedo improved the nutritional properties as a result of fibre addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on TBARS values). The sensory properties of samples that resembled the control sausages were those that contained up to 50 g kg^?1 dehydrated raw albedo and 75 g kg^?1 dehydrated cooked albedo. Copyright © 2004 Society of Chemical Industry     

Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts

Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another two treatments involved soaking the peanuts in saturated brine solution for 10 and 30 min respectively before roasting. Unsalted roasted peanuts served as the control. Packaging and storage studies were carried out by packaging the differently treated dry‐roasted peanuts in four different packaging materials and storing them under three different relative humidities for 3 months at ambient temperature. Proximate composition, NaCl content, peroxide value and thiobarbituric acid value were determined and sensory evaluation tests were carried out. Salting was found to improve the taste, flavour and overall acceptability of dry‐roasted peanuts but had no effect on shelf‐life. Peanuts treated in saturated brine solution for 30 min before roasting were the most preferred. The control packaging material, 18 µm transparent polyethylene, was found to be inadequate for protecting the quality attributes of dry‐roasted peanuts, with mould growth being observed on the 42nd day of storage at 80% relative humidity. However, acceptable results were obtained with 45 µm transparent polypropylene. The mean sensory scores and objective tests were found to be negatively correlated. © 2002 Society of Chemical Industry     

Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite

The present study deals with the effect of acid whey (AW) on physicochemical properties of non‐nitrite organic dry‐cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry‐cured organic loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. Sea salt in combination with AW was the most successful at reducing the browning reaction involved in the formation of dark colour in dry‐cured loins. Significant reduction in a* value (P < 0.05) caused by replacement of curing salt by sea salt has been less pronounced in sample with AW. Storage diminished (P < 0.01) initial differences in profile of SFA, MUFA and n‐3 induced by treatment method. AW added to uncured loins was able to protect PUFA against oxidation comparable to nitrite. The highest count of lactic acid bacteria (LAB) in dry‐cured loins with AW was accompanied by their lower pH (P < 0.05).     

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month,Storage Duration,and Temperature

During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra‐high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37 °C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4 °C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.     

Survival of E. coli O157:H7 during manufacture of dry‐cured Westphalian ham surface‐treated with allyl isothiocyanate or hot mustard powder

BACKGROUND: Escherichia coli O157:H7 can survive commercial manufacture of some uncooked fermented meats. External application of microencapsulated allyl isothiocyanate (AIT) or hot (non‐deheated) yellow mustard powder was used to inactivate the pathogen during dry‐cured Westphalian ham manufacture. RESULTS: Within 45/80 days, E. coli O157:H7 numbers were reduced 5 log₁₀ CFU g^?1 by 400 µg kg^?1 AIT or 60 g kg^?1 mustard powder, but 80 days were required in the untreated control. Mustard powder but not AIT reduced numbers of lactic acid bacteria and staphylococci. Mustard powder or ≥ 300 µg kg^?1 AIT inhibited yeasts and moulds but did not affect ham pH or water activity. CONCLUSION: The commercial Westphalian ham process without AIT or mustard powder treatment was validated capable of reducing E. coli O157:H7 5 log₁₀ CFU g^?1. Surface treatments with ≥ 300 µg kg^?1 microencapsulated AIT or 60 g kg^?1 yellow mustard powder reduced the time required for this reduction by 40–50%. AIT volatility from microcapsules or hot mustard powder during application of these compounds may restrict their use in production facilities. Copyright © 2009 Society of Chemical Industry