Effect of the use of entire male fat in the production of reduced salt fermented sausages

Abstract

The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

“…Table 1 shows significantly lower content of polyunsaturated fatty acids (PUFA) in boar than gilt sausage formulations that can explain the lower susceptibility to oxidation of the boar formulations in addition to their lower fat content. This is in agreement with a previously mentioned study 6 where the effect of sodium reduction together with the use boar back fat in fermented sausages was determined. In contrast, our results showed no differences between boar and gilt sausage formulations in saturated (SFAs) and monounsaturated fatty acids (MUFAs) content.…”

“…In contrast, in Mediterranean-style fermented sausages, the use of boar back fat was demonstrated to present abnormal odours and other negative sensory characteristics such as elevated hardness and low oxidation values. 6 In this sense, the relationship between boar taint compounds and fatty acid composition was recently studied 7 and it was reported that the content of deposited androstenone and skatole in pigs may be affected by lipid metabolism. Namely, the mentioned study showed increased levels of polyunsaturated fatty acids (PUFAs) in subcutaneous fat tissue of boars with low androstenone, skatole and indole levels.…”

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

“…It is well known that the water activity largely influences the shelf-life stability of food products; low a w can increase the shelf-life stability (Fernandez-Salguero et al, 1993). The a w -values in all the samples in the present study were lower than the values (0.85–0.87) reported for the same product type in literature (Corral et al, 2016) but similar to the a w value reported by Ba et al (2016). The contrasting results could be related to the differences in moisture contents in samples among the studies.…”

“…The control or the treatment with CSC had approximately 1% higher weight loss level in comparison to those made with encapsulated B. longum , while the similar loss level was found for the two treatments made with the encapsulated B. longum (T1 and T2). Corral et al (2016) reported lower weight loss levels (37%–38%) for the same product type; this could be due to the higher moisture contents (37%–38%) in samples in their study.…”

Chemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented Sausage

“…It can be observed from the obtained results the positive correlation between salt content and parameters hardness and chewiness (hardness: r = 0.65, p < 0.01, chewiness: r = 0.83, p < 0.001). Decrease in texture parameters hardness and chewiness with NaCl reduction have been previously reported in fermented sausages (Gimeno et al, 1999;Corral et al, 2016). The total protein content had no signifi cant correlation with any of the textural parameters, with the exception of chewiness ( p < 0.001).…”