Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Abstract

Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

“…In addition, oxidation processes in dry-fermented sausages may be stimulated by several other factors including lower pH value [20], as observed in organic compared to conventional sausages. The observed effect confirms the result of our previous report [18], just that the level of oxidation was higher (by 30 and 58% for TBARS and carbonyls, respectively) due to nitrites absence, as the nitrites are potent antioxidants.…”

“…Free fatty acid profile was calculated from the differences between the two runs. Volatile compounds were analyzed using solid phase microextraction (SPME), gas chromatography, and mass spectrometry (as described in Reference [18]).…”

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

“…The fatty acid composition of sausages was characterized by lower level of SFA and higher levels of MUFA and PUFA compared to data reported in literature for pork frankfurter sausages [18,34,41]. As in this study, Škrlep et al [42], in dry fermented sausages, recorded a PUFA amount of about one third of MUFA content and in parallel a low SFA content. This proportion of fatty acid groups can be associated to the outdoor rearing system, in particular to the availability of green feed.…”

Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

“…In addition, volatiles derived from spices, especially compounds originating from garlic, can be subjected to oxidative degradation due to increased amounts of unsaturated fatty acids. Also, the differences between samples could originate from the differences in raw material ( 35 ). Since these parameters were not controlled in this study, their effects should be investigated in detail in the future.…”

“…between samples could originate from raw material differences (35). Since these parameters were not controlled in this study, their effects should be investigated in detail in the future.…”