Effect of various technological processes and raw material quality on physical properties and oxidative status of dalmatian pancetta
We have conducted the research on processing technology features, and physical properties of raw materials and finished products, as well as determined the level of lipid oxidation (TBA test) of final products, which indicates the safety of products and applied technology, in three Dalmatian processing facilities to determine the specifics of processing technology, implemented technology standardization strategies and the quality of traditional Dalmatian Pancetta. During our research we have recorded due details of technological procedures that were either identical or very similar in all three facilities, facility specific procedures (the length of curing phase: facility A – 14 days, facility B – 10 days, facility C – 4 days; the length of drying/ripening phase: facility A – 76 days, facility B - 80 days, facility C – 63 days) and facility micro-climate parameters (temperature, humidity and air flow). Based on identified differences in the length of processing, the weight of raw materials (class A ≥ 4.5 kg; class B > 3 < 4.5 kg), the use of defrosted raw materials (class BS), the method of curing (sea salt; sea salt + sodium nitrite; sea salt + sodium nitrite + seasoning and additives) and the quantity of used salt (from 3.21 % to 8.81 %), we have grouped our samples into 10 groups that were allocated between the 3 facilities. We have monitored the following technological parameters during the processing: quality of raw materials (origin, initial weight, length, width, pH); cooking loss per individual processing phase (curing and drying/ripening), total processing cooking loss, and quality of matured bacon (pancetta) (weight, length, pH, aw, malonaldehyde content). The loss of product weight (cooking loss) during the processing ranged from 24.28 % to 42.73 %, with the highest total cooking loss (46.86 %) measured for the class BS bacon, probably not only as a result of raw material freezing/defrosting, but lower initial weight and longer duration of processing procedure. Consequently, the class A Dalmatian Pancetta had the highest final weight (from 2.60 to 3.88 kg), while class B (from 1.75 to 3.30 kg) and class BS (from 1.75 to 2.80 kg) had the lowest final weight. Dimensions of mature bacon amounted to 38-56 cm x 16-24 cm. The initial pH of raw bacon was similar in all researched groups. Mature bacon produced in facility C, in which both classes of bacon were cured by sea salt exclusively, had a significantly higher pH (P≤0.05): class A – 6.09; class B – 6.12. The class BS bacon, at the same time, measured the lowest aw (P ≤ 0.05) (0.75), while bacons processed in facility C measured the highest aw (class B – 0.87; class A – 0.89). Bacons cured with the combination of salt, seasoning and additives (class A – 0.16 mg/kg; class B – 0.18 mg/kg) and bacon produced in facility C (0.18 mg/kg) had the lowest malonaldehyde content (0.16 to 0.18 mg/kg), while the class BS bacon cured with the mixture of sea salt and sodium nitrite had the highest malonaldehyde content. The analysis of our research results implies that greater initial weight of raw materials, longer processing and the use of defrosted raw materials have a significant impact on the increase of cooking loss, the decrease of aw and the increase of the level of lipid oxidation of mature bacon (P ≤ 0.05). Judging by the level of water activity (aw< 0.93) and the low level of lipid oxidation measured in mature products of all product groups, allocated among all three facilities, we can conclude that the traditional Dalmatian Pancetta is a product that is safe for consumption which complies with all the prescribed conditions for dry-cured meat products. However, since certain technological processes in different facilities varied considerably, to determine their impact on other parameters of the quality of the final product, with the aim of standardization of technology and improving the quality of traditional Dalmatian Pancetta, additional research is necessary.
Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products