Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Abstract

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

“…Differences in fatty acid composition and indexes could be ascribed to the free access to pasture with a high PUFA n3 content for outdoor pigs; the positive influence of this on the fatty acid profile of the meat is well-known [ 6 ]. Furthermore, higher physical activity levels in free-ranging pigs is positively correlated with PUFA n3 levels in the meat, as discussed in the other studies [ 49 , 50 ].…”

“…Differences in fatty acid composition and indexes could be ascribed to the free access to pasture with a high PUFA n3 content for outdoor pigs; the positive influence of this on the fatty acid profile of the meat is well-known [6]. Furthermore, higher physical activity levels in free-ranging pigs is positively correlated with PUFA n3 levels in the meat, as discussed in the other studies [49,50]. The results regarding tocopherol in the current study did not meet initial expectations, as a higher level of tocopherol was expected in the pork from outdoor-raised pigs, in accordance with the known positive influence of grazing on tocopherol [6,51].…”

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

“…It is noteworthy that many VOCs originate from the microbial metabolism and especially from carbohydrate esterase activity. Other VOCs derive from the smoking process or from the spices used for the preparation of meat-based products as highlighted by many authors (Nowicka et al, 2017;Sha et al, 2017;Škrlep et al, 2019). Numerous volatile components of cacholeira samples under study derived from lipid auto-oxidation and enzymatic degradation by the meat itself.…”

Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

“…Another characteristic compound of carbohydrate fermentation, 3-hydroxy-2-butanone, was also detected in D-SAU batches [ 48 ]. Moreover, the existence of β-myrcene, α-phellandrene and D-limonene was also noticeable and could be ascribed to the addition of spices [ 49 ].…”