The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by ...using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46–49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.
•This work is the first study about protein changes in smoked dry-cured ham.•Proteolysis and protein oxidation during the smoked dry-cured ham processing was monitored.•Proteolytic changes were more ...advanced in Biceps femoris than in Semimembranosus.•Protein carbonylation followed the same trend in both muscles.•In-depth research of smoking on protein changes during ham processing was conducted.
During the five stages of smoked dry-cured ham processing, proteolysis and protein oxidation were simultaneously detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles. Proteolysis was more advanced in BF than in SM throughout the process of production. The total FAA increased significantly (p < 0.05) throughout the processing, resulting in higher total FAA content in BF than in SM muscle. SDS-PAGE revealed progressive degradation of sarcoplasmic proteins of investigated muscles, with the pronounced changes for the 69.9–41.7 kDa region. SDS-PAGE of BF showed more intense degradation of myofibrillar proteins due to greater proteolysis in BF. Electrophoresis of myofibrillar proteins evidenced the marked degradation of 130 kDa, 96.7 kDa and 27–20.7 kDa bands in both muscles. A similar trend was observed for protein oxidation in BF and SM, with the final values of 26.36 and 23.7 nmol carbonyls/mg proteins, respectively. The Pearson correlation revealed a strong relationship between protein oxidation and proteolysis.
The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and ...belly rib). During frozen storage, significant alterations in physical and chemical parameters were observed through the increase of the total exudate, pH and lightness (L*), and a decrease of shear force and yellowness (b*). Water content in ham samples decreased, while protein content increased. The lipid oxidation (TBA) values in loin and ham samples increased for up to fifteen months of frozen storage, after which they decreased. The proportion of saturated fatty acids in frozen samples was significantly higher than in fresh meat. The total amount of Enterobacteriaceae, S. aureus and Pseudomonas spp. decreased during frozen storage, indicating that freezing may reduce the number of bacteria found in meat. Frozen pork microflora did not change after eighteen months of storage.
The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 ...were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content.
Traditional Dalmatian dry-cured ham (prosciutto) was packaged under modified atmosphere, MAP (30%CO2/70%N2) and vacuum, in commercial polyamide/polyethylene (PA/PE) and biodegradable poly(lactic ...acid) (PLA) material. Samples were stored at 4 °C for 180 days and the effect of packaging materials and methods on various quality parameters was studied. The least changes were observed for PA/PE for both packaging methods. The pH, moisture content, colour parameters, TBARS and DNPH values of dry-cured ham packed in PLA were significantly affected already after 1 month in MAP and after 3 months in vacuum packaging. Similar changes in the above parameters were also observed in the control sample (packed in air-PA/PE) while vacuum-PA/PE and MAP-PA/PE showed significantly better results. The instrumental analyses agreed with the sensory panel results where appearance, taste, texture and overall acceptability of PLA samples decreased significantly already after 2 months of storage. For both, MAP-PA/PE and vacuum-PA/PE samples, the shelf-life was estimated to be 5 months.
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•Dry-cured Dalmatian ham was packed in MAP and under vacuum in PLA and PA/PE.•The permeability of the materials played an important role in determining the end of shelf-life.•MAP-PLA showed significantly increased lipid and protein oxidation already after 1 month, while vacuum-PLA after 3 months.•Samples packed in vacuum were more stable than samples in MAP.•PLA could be suitable for short-term storage of dry-cured ham.
The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of
biceps femoris were ...also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, a
w value; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97; 41.43%) that originate from spices added in the salting phase of the production process.
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs ...(LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rheological, and textural properties, as well as protein solubility, foaming and emulsification. The 4 weeks of storage had a statistically significant (
P
< 0.05) effect on every tested parameter, while the addition of citric acid had a statistically significant (
P
< 0.05) effect on pH, conductivity, L
*
and b
*
values, protein solubility, emulsion activity index, emulsion capacity, emulsion stability, and an increase in foaming and texture parameters, but not on rheological parameters. Citric acid addition and a storage period of 4 weeks resulted in a change of pH and an increase in protein solubility. It also led to a lower foaming capacity and a larger drainage of the system, which causes a lower power (work load) requirement to break formed gels. Apparent viscosity did not change significantly in the samples with citric acid.
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of ...smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after salting, smoking, drying, and ripening. Almost all physicochemical parameters were affected by muscle type, manufacturing stage and their interactions. SM had lower water, ash, NaCl content, and water activity (a
), while fat and protein content were higher after ripening compared to BF. BF showed higher L*a*b* values compared to SM. The results of texture profile analysis showed that almost all analyzed parameters were influenced by muscle type and production stage. A total of 88 volatile compounds were identified, showing an increase in its number during processing: 31 volatile compounds were identified in raw ham and 72 after the ripening phase. Aldehydes and phenols were the predominant groups of compounds, followed by alcohols, ketones, aromatic hydrocarbons, aliphatic hydrocarbons, esters, and terpenes. Muscle type and production phase significantly affected lipid oxidation and the index of proteolysis: in SM, thiobarbituric acid reactive substances (TBARS) increased faster than in BF, while proteolysis had an opposite effect and was more pronounced in BF.
Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to ...produce the meat for human consumption is very limited. This study’s objective was to examine the influence of partial replacement of the HI-defatted flour on chicken meat’s technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH1 and pH2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one.
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