Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami

Warnants, N.; Oeckel, M.J. Van; Boucque, C. V.

doi:10.1016/s0309-1740(98)00011-4

Cited by 89 publications

(60 citation statements)

References 13 publications

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“…Polyunsaturated fatty acids are known to be more susceptible to oxidation than MUFA or SFA. Moreover, the increased degree of unsaturation of these fatty acids makes them susceptible to oxidative damage (Higgins et al, 1999), which negatively affects the processing characteristics and sensory quality and acceptability of processed meat products (Warnants et al, 1998). Incorporation of n-3 PUFA into meat may lead to oxidation (one of the main causes of functional, sensory, and nutritional quality deterioration in meat and meat products) because of the development of offflavors, the insolubilization of proteins, and the formation of free radicals and other oxidized compounds, such as cholesterol oxidation products (O'Keefe et al, 1995;Morrissey et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Musella

Cannata

Rossi

et al. 2009

Journal of Animal Science

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Twenty-four barrows (78.1 ± 1.7 kg of initial BW) were fed a control diet (2.5% sunflower oil) or an experimental diet containing 5% whole extruded linseed. Both diets were supplemented with 170 mg of vitamin E/kg of feed. At slaughter (160 ± 9.2 kg of BW), 6 hams were collected per group and delivered to Stazione Sperimentale per l'Industria delle Conserve Alimentari of Parma for seasoning. There was no effect (P > 0.05) of diet on the physicochemical characteristics of dry-cured ham. The linseed diet increased (P < 0.05) the content of n-3 PUFA in trimmed fat (green ham), semimembranosus muscle, subcutaneous adipose tissue, and the whole slice (dry-cured ham).Moreover, there was a decrease in the n-6:n-3 PUFA ratio from 12 to 3 in all of those tissues. In contrast, the greater α-linolenic acid content in linseed caused an increase in the iodine value of green hams to a value that is not accepted by the Parma Ham Consortium. A sensory consumer test indicated that linseed-enriched dry-cured ham had the least acceptance score for odor, taste, and overall acceptability descriptors. These data suggest that the use of extruded linseed for pig feed is an acceptable way to improve the nutritional quality of long-cured pork products but could be limited by negative effects on the sensory characteristics of dry-cured ham.

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Section: Introductionmentioning

confidence: 99%

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Musella

Cannata

Rossi

et al. 2009

Journal of Animal Science

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“…There is also a trend to improve the healthiness of pork products by lowering the n-6/n-3 PUFA ratio (Simopoulos, 1997 and by providing animals with lipids rich in n-3 fatty acids (Hoz et al, 2004 andSantos et al, 2004;Nü ernberg et al, 2005). Because of their susceptibility to oxidation, an increase in the PUFA concentration can have detrimental effects on the technological and sensory quality of meat products (Warnants et al, 1998). By adding tocopherol to limit oxidation (Hoz et al, 2004 and, it was possible to produce dry fermented sausages and dry-cured loin enriched with linolenic acid and with a low n-3/n-6 PUFA ratio; however, the sensory acceptability of dry-cured hams was not completely satisfactory (Santos et al, 2008).…”

mentioning

confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

103

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This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.Keywords: dry-cured ham, pig production factors ImplicationsThe industry of dry-cured hams faces the challenge of how to create a product with desirable taste and nutritional properties. Consumers demand lean products, but lean hams have higher seasoning losses, higher salt intake, lower oxidative stability and lower eating quality. Meeting consumer demands for lower fat and salt content (two factors of nutritional quality) can increase problems related to sensory quality and consumer acceptance of dry ham. An understanding and control over pig production factors can help optimize the product without compromising its quality.

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“…Dried neck originated from gilts had more 18:2n-6 (13.97 %) and 18:3n-3 (1.29 %) than dried neck from barrows (11.85 % and 1.83 %, respectively). In pork salami were no differences in C18:1, C18:2 and C18:3 content between barrows and gilts (Warnants et al, 1998). There was approximately 82 mg of cholesterol in 100 g of dried neck and animal's gender did not influence the content.…”

Section: Resultsmentioning

confidence: 76%

“…This result was comparable with Chow (2000), who reported about the highest percentage of C18:1 and C18:2 acids of total fatty acids in canola. Warnants et al (1998) found higher content of C18:2 (14.1 % of total fatty acids) in salami where diet with the highest content (2.47 %) of 18:2 was feed. The highest content of C18:3n-3 in the first group was present, what we could expect, because linseed contained the highest value (52.7 %) of 18:3n-3 (Chow, 2000).…”

Section: Resultsmentioning

confidence: 85%

The effect of diet and sex on lipids composition of dried pork neck

Furman

Polak

Vidaković³

et al. 2007

BIOTEC ANIM HUSB

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Abstract:The aim of the study was to investigate the effect of diet and sex on fat content, fatty acid composition and cholesterol content of dried pork neck. There were 12 barrows and 12 gilts separated in 4 groups regarding different nutritive supplement. The first group was fed basic ratio with supplement of linseed, the second with canola, the third with canola and vitamin E and the forth group without nutritive supplement (control group). All 24 samples of dried neck were analyzed in laboratory. There was no effect of nutritive supplement on fat and cholesterol content. Diet with linseed resulted in higher α-linolenic fatty acid content in dried neck. Canola diet resulted in higher oleic and linoleic acid contents. Barrows dried necks were fattier than gilts, but there were no difference in cholesterol content. Gilts had more polyunsaturated fatty acids and less saturated fatty acids than barrows.

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Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami

Cited by 89 publications

References 13 publications

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Factors in pig production that impact the quality of dry-cured ham: a review

The effect of diet and sex on lipids composition of dried pork neck

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