Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

Lorenzo, José M.; Temperán, S.; Bermúdez, Roberto; Cobas, N.; Purriños, Laura

doi:10.1016/j.meatsci.2011.06.025

Cited by 54 publications

(30 citation statements)

References 41 publications

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“…As expected, this parameter increased significantly (P<0.01) as this process progressed, particularly from day 21 until the end of ripening. An increase in TBAR values throughout the ripening process was also observed in previous works when studying dry-ripened sausages Lorenzo et al, 2012c;Gómez and Lorenzo, 2013). The influence of fat content on TBAR values was not detected until day 35 of dry-ripening, when the 20% and 30% fat batches showed significantly (P<0.05) lower values than the 10% fat batch.…”

Section: Changes In Physicochemical Color and Textural Properties Dusupporting

confidence: 83%

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Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Fonseca¹,

Gómez²,

Domínguez³

et al. 2015

Grasas y Aceites

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SUMMARY:This work studies the effect of fat content on the main characteristics of a traditional, Spanish dry-ripened sausage called "salchichón" from the Celta pig breed manufactured with 10, 20 and 30% back fat. Physicochemical properties, color, texture and free fatty acid profile were evaluated throughout the process after 0, 7, 21, 35 and 49 days of ripening, while the study of the volatile compound profile and the sensory evaluation were only performed on the final products. In general, most of the studied physicochemical, color and textural parameters were significantly (P<0.05) affected by fat levels. Lipolytic reactions were also enhanced with increasing fat levels leading to a higher free fatty acid release. Sausages with 10% fat exhibited a higher content of volatile compounds, even though they did not show significant differences in flavor intensity. The sensory evaluation also reflected a preference for the texture of the sausages with 30% fat. This fact leads us to conclude that, although fat reduction would improve the nutritional quality of dry-ripened meat products, it can only be successful to a certain extent. Therefore, a formulation including 20% fat would be the most suitable for the elaboration of "salchichón" the from Celta pig breed. KEYWORDS: Celta pig breed; Dry-ripened sausage; Fat content; Free fatty acids; Volatile compoundsRESUMEN: Influencia del contenido en grasa sobre las propiedades físico-químicas y sensoriales del "salchichón" Celta crudo-curado. En este trabajo se estudia el efecto del contenido en grasa sobre las principales características del "salchichón", un embutido crudo-curado tradicional español, elaborado con cerdo de raza Celta y con adición de 10, 20 y 30% de grasa dorsal. Las propiedades físico-químicas, color, textura y perfil de ácidos grasos libres se evaluaron a lo largo del proceso tras 0, 7, 21, 35 y 49 días de maduración, mientras que el estudio del perfil de compuestos volátiles y la evaluación sensorial se llevó a cabo únicamente en los productos finales. En general, la mayoría de los parámetros físico-químicos, de color y textura estudiados se vieron significativamente (P<0,05) afectados por el nivel de grasa. Las reacciones lipolíticas también resultaron favorecidas con altos niveles de grasa que dan lugar a una mayor liberación de ácidos grasos libres. Los embutidos con 10% de grasa mostraron un contenido más elevado en compuestos volátiles, a pesar de no haber mostrado diferencias significativas en la intensidad de flavor. La evaluación sensorial también reflejó una preferencia por la textura de los embutidos con 30% de grasa. Este hecho nos lleva a concluir que, aunque la reducción de grasa mejoraría la calidad nutricional de los productos cárnicos crudo-curados, sería satisfactoria sólo si se lleva a cabo hasta cierto nivel. Por tanto, una formulación incluyendo 20% de grasa sería la más idónea para la elaboración de "salchichón" de cerdo de raza Celta. PALABRAS CLAVE: Ácidos grasos libres; Cerdo de raza Celta; Compuestos volátiles; Contenido en gr...

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Section: Changes In Physicochemical Color and Textural Properties Dusupporting

confidence: 83%

“…Similar results were obtained by Soyer et al (2005) and Gómez and Lorenzo (2013) in dry-ripened sausages. In general, it has been reported that low and medium fat sausages exhibit greater sensory characteristics when comparing dry-cured sausages with different fat levels (Lorenzo et al, 2012c).…”

Section: Sensory Evaluation Of Fi Nal Productsmentioning

confidence: 99%

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Fonseca¹,

Gómez²,

Domínguez³

et al. 2015

Grasas y Aceites

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“…Also, an increase in protein and decrease in moisture level during ripening can make product more denser, which results in higher hardness [20] . The same relationship between the ripening time and hardness was observed by Bozkurt and Bayram [5] in sucuk and by Lorenzo et al [22] in dry-cured foal salchichon. For gumminess and chewiness scores of samples, a significant increase was observed during the progress of ripening.…”

Section: Discussionsupporting

confidence: 81%

“…In contrast to our findings, Bozkurt and Bayram [5] detected a statistically insignificant decrease in cohesiveness and springiness values of sucuk samples during ripening. In another study, cohesiveness and springiness values was decreased during ripening significantly for cohesiveness and insignificantly for springiness [22] . During ripening, a strong decrease was observed in adhesiveness on day 1 and this decrease slightly proceeded for the following days similar to those obtained by Bozkurt and Bayram [5] in sucuk.…”

Section: Discussionmentioning

confidence: 87%

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Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Yalinkiliç¹,

Oğraş²,

Kaban³

et al. 2016

Kafkas Univ Vet Fak Derg

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In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness. Keywords: Sucuk, Orange fiber, Fat level, Texture Portakal Lifli Yağı -Azaltılmış Sucuğun Tekstürel Özellikleri ÖzetBu çalışmada, farklı oranlarda portakal lifi (%0, %2 ve %4) ve yağ (koyun kuyruk yağı) (%10, %15 ve %20) kullanılarak sucuk üretilmiş ve tekstürel parametreler olgunlaştırma süresince incelenmiştir. Portakal lifi kullanımı tüm gruplarda sertlik, çiğnenebilirlik, sakızımsılık ve esneklik parametrelerini önemli seviyede (P<0.01) etkilemiştir. En yüksek sertlik değeri %4 portakal lifi içeren örneklerde belirlenmiştir. Buna karşın, yağ kullanımının sertlik üzerine istatiksel olarak önemli bir etkisi (P>0.05) belirlenmemiştir. Yapışkanlık, elastikiyet, çiğnenebilirlik, sakızımsılık ve esneklik yağ seviyesinden etkilenen (P<0.01) tekstürel parametreler iken, bağlayıcılık yağ seviyesinden (P>0.05) etkilenmemiştir. Bununla birlikte olgunlaştırma süresi tüm tekstürel parametreler üzerinde en etkili faktördür (P<0.01). Olgunlaştırma sırasında örneklerin sertlik, yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerinde sürekli bir artış gözlenirken, en yüksek değer (artış) sertlikte belirlenmiştir.

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Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

Lashgari

Noorolahi

Sahari

et al. 2020

Food Science & Nutrition

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The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.

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Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

Cited by 54 publications

References 41 publications

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

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