The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determined when compared with the controlled samples. Besides, higher levels of volatile compounds were detected in inoculated Suanyu (19342.47, 19852.74 × 106 area units for PS) than those in controlled samples. During the process, aldehydes, acids, alcohols, esters and ketones were formed and increased continuously. Especially in Suanyu with PS, higher levels of ethanol (6973.8, 6549.9 × 106 area units) and acetic acid (2116.8, 2471.1 × 106 area units) were detected, which could produce unique wine flavor and moderate acid taste. Furthermore, high content of hexanal was generated through the addition of PS, which could contribute to a green grass odor. Practical Applications In this study, microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with autochthonous starter cultures. The results showed that the generative stability of Suanyu can be assured and the product quality can be advanced by adding autochthonous starter cultures compared with that of noninoculated samples. There is a need to add modern processing technology such as microbial fermentation of the fermentation process to achieve effective control to ensure product flavor and product quality stability. In this study, autochthonous starter cultures isolated from Suanyu, which were propitious to the demand of industrialization. Besides, once the research is applied in the industrialized production, and considerable social and economic benefits can be obtained. Therefore, this study has a good prospect in application.

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“…; Pugliese et al . ); MS: mass spectrum agreed with mass database (NIST 05 or Wiley 7); and TI: tentative identification by mass spectrum.…”

Section: Resultsmentioning

confidence: 99%

“…; Pugliese et al . ). The KI values were calculated according to the retention times of the components of mixtures and normal alkanes (C8–C26).…”

Section: Methodsmentioning

confidence: 97%

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Zeng

Xia

Jiang

et al. 2017

Journal of Food Processing and Preservation

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“…During the post-salting step the values of z NaCl and a w tend to be equal due to the salt transfer from the surface to the inner part of the ham, which is mainly due to the evaporation of the water, which allows salt uptake and changes in the moisture content (25,26). At the end of post-salting step (fourteen week) no significant differences (p≥0.05) were observed between sampling zones and ham types.…”

Section: Discussionmentioning

confidence: 92%

Application of Impedance Spectroscopy for the Characterization of Hams During Post-Salting

Girón

Masot

Grau

et al. 2017

Vitae

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Background: The smart control for food and feed technologies consist in the development of new methods that facilitate the control of productive processes guaranteeing the quality and safety of agrofood products. The importance given to this research line is a clear indicator of the interest of all of the agents implicated in promoting the introduction of innovative technologies. The goal is to implement new, fast, economical, analytical techniques, which constitute a real alternative to traditional control procedures. Objective: The aim of this study was to evaluate the use of an electronic sensor based on the impedance spectroscopy technique for the characterization of hams during the post-salting step (8, 10, 12 and 14 weeks). Materials and methods: 60 hams from three different categories (fat, semi-fat and lean), were tray salted under the conditions of a company (x NaCl = 0.11 g/g dry matter). For each time, samples were first evaluated with the electronic method (non-destructive analysis) and then analytical determinations of: mass variation, moisture content, fat content, salt content and water activity were performed on each ham in different zones. The electric data were evaluated using Principal Component Analysis (PCA) and regression with Partial Least Squares (PLS) through the analytical data. Results: The PCA analysis discriminated between the different evaluated zones. At eighth week 79.06% of the variance was explained and at tenth week, the 82.53%. No relation was observed for the different ham categories. The correlation between the impedance signal and the analytical determinations showed the best cross validation coefficient (R 2 CV) values for moisture content (0.75) and water activity (0.73). Conclusions: The impedance spectroscopy technique generated different signals between the zones of analysis during the first two post-salting times, eight and ten weeks, in which physicochemical differences were also observed as a consequence of the variation in the salt concentration between zones.

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“…Hexanal is a compound formed by the oxidation of omega 6 fatty acids such as linoleic and arachidonic acid (Lorenzo, ; Lorenzo, Franco, & Carballo, ; Marušić et al, ; Pugliese et. al., ; Wu et al, ). This compound is a good indicator of the oxidation of fats, and its high concentrations also lead to rancid taste.…”

Section: Resultsmentioning

confidence: 98%

“…Esters originate from alcohols and carboxylic acids by the action of microorganisms (Kaban, , ; Lorenzo, ; Wu et al, ). Many esters have been identified in pastırma (Kaban, ) and other dry cured meat products (Armenteros et al, ; Lorenzo, ; Lorenzo & Carballo, ; Martínez‐Arellano et al, ; Marušić et al, ; Pérez‐Juan, Flores, & Toldrá, ; Pugliese et al, ; Wu et al, ).…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds of pastırma under different curing processes

Hazar

Kaban

Kaya

2019

J Food Process Preserv

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The effects of different curing processes (curing temperature 4°C or 10°C and curing agent 150 mg/kg nitrite or 300 mg/kg nitrate) on the volatile compound profile of the pastırma (Turkish dry‐cured meat product) have been investigated. A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans and nitrogenous compounds have been identified in pastırma samples. The curing temperature did not have a significant effect on any compound. The curing agent had statistically a significant or very significant influence on 12 compounds. In general, the use of nitrate increased the amount of volatile compound. However, lower mean hexanal value was determined in pastırma samples cured with nitrite than those cured with nitrate. Practical applications Pastırma is a traditional dry‐cured meat product. It is produced from whole muscle and/or mucsles of certain parts of beef or water buffalo carcasses. In curing stage, nitrate was used generally. However, nitrite can be used alone or with nitrate in this stage. In this study, the effects of different curing conditions (150 mg/kg nitrite or 300 mg/kg nitrate and 4°C or 10°C) on volatile compounds of pastırma were investigated. According to the results, pastırma produced with nitrate generally showed higher amounts of volatile compounds. On the other hand, curing temperature was not significant factor in terms of volatile compounds.

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The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Cited by 81 publications

References 38 publications

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Application of Impedance Spectroscopy for the Characterization of Hams During Post-Salting

Volatile compounds of pastırma under different curing processes

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