A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas ...chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OBVAL, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Different health institutions from western countries ha-ve recommended a diet higher in polyunsaturated fats, especially of the
-3 family. However, this is not a trivial task, especially for ...meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios
-6/
-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.
: Volatile compounds were determinated throughout the manufacture of dry‐cured “lacón,” a traditional dry‐salted, and ripened meat product made in the north‐west of Spain from the foreleg of the pig ...following a similar process to that of dry‐cured ham. Volatiles were extracted by a purge‐and‐trap method and analyzed by gas chromatographic/mass spectrometry. One hundred and two volatile compounds were identified. In raw material, only 34 volatile compounds were found and at very low levels. The number of volatile compounds increased during processing. The substances identified belonged to several chemical classes: aldehydes (23), alcohols (9), ketones (15), hydrocarbons (37), esters (4), acids (3), furans (4), sulphur compounds (1), chloride compounds (1), and other compounds (4). Results indicated that the most abundant chemical family in flavor at the end of the manufacturing process was aldehydes, followed by hydrocarbons and ketones. Lipids were the most important precursor of flavor compounds of dry‐cured “lacón.”
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new ...approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at
time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system ...has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile ...compounds (by SPME-GC-MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3
- 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by ...co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO2 (SC-CO2) to defat legume flours, but ...no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties.
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•The SC-CO2 treatment increases the purity of lupin protein isolate (LPI)•The SC-CO2 treatment did not modify the LPI amino acids profile & nutritional quality•The SC-CO2 improves LPI color by dramatic reduction of a* and b* parameters•The SC-CO2 improve or did not affect the technofunctional properties of LPI•Lupin protein isolate is a valuable resource for functional food ingredients
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on ...the physicochemical properties, microbial counts through the dry-ripening process and on the sensory characteristics of the final product was evaluated and compared to those of control lacón (treatment I: 100% NaCl). Microbial counts showed significant (P < 0.05) differences among batches, since the higher counts were obtained in the dry-cured lacón submitted to formulations II. Statistical analysis did not show significant (P < 0.05) differences in the moisture content between control and treatment II, whereas the moisture content in treatment III and IV was significantly higher (P < 0.05) in comparison with control (treatment I). On the other hand, texture parameters were significantly (P > 0.05) affect by sodium replacement, since the higher shear force values were obtained in the dry-cured lacón submitted to formulations II. Regarding mineral content, a significant reduction (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed during their production. Finally, both control batch and those submitted to treatments III and IV were preferred by the assessors with respect to overall acceptability attribute than those submitted to treatment II, so that these treatments could be successfully used for sodium reduction.
•Higher microbial counts were obtained in the dry-cured lacón submitted to formulations II.•The presence of KCl, CaCl2 and MgCl2 increased yeast counts.•Texture parameters were significantly affect by sodium replacement.•Treatments III and IV could be chosen as the best way to reduce the NaCl content.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
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