Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

Background: Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. Scope and approach: The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Key findings and conclusions: Targeted approaches, such as as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.

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“…ATPase subunit 8 gene (Prusakova, et al, 2018) Raw meat of beef, pork and chicken (Fekete, et al, 2016) Sausages, frankfurters and pâtés;…”

Section: Two-tube Multiplex Pcrmentioning

confidence: 99%

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Valdés

Beltrán

Mellinas

et al. 2018

Trends in Food Science & Technology

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“…However, lowering the salt content to 1.4% NaCl in cooked sausages has been shown to be possible while keeping an acceptable perceived saltiness, firmness, water-binding and fat retention. The meat industry is pushed to the lowest price by the retail chain, which causing meat content reduction in the products (Fekete et al, 2016…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Jůzl

Piechowiczová

Řehůřková

2019

Potr. S. J. F. Sci.

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Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples.

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“…In today's meat processing industry, the role of economy and quality plays a key role. The meat industry is pushed to the lowest price by the retail chain, which reduces the meat content of the products (Fekete et al, 2016). It is therefore desirable to modify the recipes to improve its qualitative and nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of selected quality parameters of reduced salt frankfurters

Jůzl

Saláková

Müllerová

et al. 2018

Potr. S. J. F. Sci.

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Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four groups of products were produced with different salt contents (2.0% and 1.4%) and the kind of meat used (CPF -Control Pork Frankfurters, RPF -Reduced salt Pork Frankfurters, CBF -Control Beef Frankfurters, RBF -Reduced salt Beef Frankfurters). Basic chemical parameters (dry matter, fat and salt content), colour parameters (CIE L*, a* and b*) and basic sensory analysis were performed before (UT -untreated) and after heat treatment (HT -heat treated). The lower salt content and the type of meat used have a significant effect (p ˂0.05) on the colour of the products. In almost all parameters frankfurters with pork meat scored better than frankfurters with beef meat. The lower salt content and the type of meat used proved to have affected the colour of the products. After heat treatment there were found statistical significant differences in saltiness between control and salt reduced group (UT, p = 0.0098; HT p = 0.0001). Sensory results were better with pork and higher salt. A more key role than salt content in frankfurters is played by the type of meat. Debrecener´s frankfurter was selected for this study, and its formula can serve as a good example for the manufacturers that there is no need to worry about one third salt mixture reduction in the recipe on frankfurters sensory analysis.

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Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

Cited by 3 publications

References 17 publications

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Evaluation of selected quality parameters of reduced salt frankfurters

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