Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

Wang, Jiamei; Jin, Guofeng; Zhang, Wangang; Ahn, Dong U.; Zhang, Jianhao

doi:10.1016/j.lwt.2012.02.020

Cited by 59 publications

(29 citation statements)

References 44 publications

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“…This result was consistent with the TBARS results since nonanal is generally considered a product of lipid oxidation 44 . However, we found that the results of hexanal were in contradiction with the TBARS values, which could be attributed to the difference in sources of hexanal and MDA and various rates of generation; in addition, further reactions with other substances between hexanal and MDA could cause this result as well 21 . The significantly lower ( P < 0.05) levels of heptanal and decanal in the 60 kV and 70 kV treatments than those in the other two treatments are in agreement with a lower level of lipid oxidation in the 60 kV and 70 kV treatments.…”

Section: Resultsmentioning

confidence: 57%

“…The extent of lipid oxidation, as measured by the level of 2-thiobarbituric acid reactive substances (TBARS), was determined according to a previously published method with some modifications 21 . Ten grams of dried pork loin samples was homogenized with 30 mL of a 25% trichloroacetic acid (TCA) solution containing 2% TBA at 10,000 rpm for 1 min and then filtered.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Luo

Yan

Nasiru

et al. 2019

Sci Rep

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The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 °C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products.

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Section: Resultsmentioning

confidence: 57%

Section: Methodsmentioning

confidence: 99%

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Luo

Yan

Nasiru

et al. 2019

Sci Rep

Self Cite

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show abstract

“…In the present study, hexanal was the fourth most abundant aldehyde. This volatile has been described as the greatest indicator of lipid oxidation in dry-cured meat [ 51 , 56 , 60 , 62 ]. High amounts of hexanal indicates flavour deterioration, often resulting in an aroma described as rancid [ 54 , 57 , 60 ], strong, hot, green leaves, vegetables [ 14 ], and grass [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Vargas-Ramella

Lorenzo

Domínguez

et al. 2021

Foods

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The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.

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“…The low odor threshold of 1-octen-3-ol indicates that it contributes with a strong mushroom aroma ( Table 2 ) to almost all the hams. The concentration of this compound significantly rises as the amount of curing salt increases [ 28 ], which may explain the differences between samples.…”

Section: Resultsmentioning

confidence: 99%

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

2013

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The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the volatile and amino acid compositions of forty-one dry cured hams from Spain and France were determined to establish associations between them. The samples included different pig breeds (non Iberian vs. Iberian), which were additionally affected by different maturation times and feeding types (acorn vs. fodder). Results showed that 20 volatile compounds were able to distinguish Iberian and non Iberian hams, and 16 of those had relevant sensory impact according to their odor activity values. 3-Methylbutanol, 2-heptanol and hexanal were among the most concentrated volatile compounds. In the case of non-volatile compounds, the concentrations of amino acids were generally higher in Iberian hams, and all the amino acids were able to distinguish Iberian from non Iberian hams with the exception of tryptophan and asparagine. A strong correlation of some amino acids with volatile compounds was found in the particular case of alcohols and aldehydes when only Iberian hams were considered. The high correlation values found in some cases proved that proteolysis plays an important role in aroma generation.

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Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

Cited by 59 publications

References 44 publications

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

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