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

Abstract

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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