scholarly journals Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Good Alternative ◽  
Curing Process ◽  
Low Sodium ◽  
Oxidative Reactions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
And Storage

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

scholarly journals GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

2015 ◽  
Vol 9 (1) ◽  
pp. 5-13 ◽  
Author(s):  
Angelo Liguori ◽  
Emilia Lucia Belsito ◽  
Maria Luisa Di Gioia ◽  
Antonella Leggio ◽  
Francesca Malagrinò ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Methyl Esters ◽  
Colorimetric Method ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acids Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

scholarly journals Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1111
Author(s):  
Maria Martuscelli ◽  
Annalisa Serio ◽  
Oriana Capezio ◽  
Dino Mastrocola
Keyword(s):  
Animal Species ◽  
Raw Materials ◽  
Meat Products ◽  
Religious Communities ◽  
Processed Meat ◽  
Raw Meat ◽  
Oxidative Reactions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Halal Food

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 359-364 ◽  
Author(s):  
A. Berardo ◽  
H. De Maere ◽  
D.A. Stavropoulou ◽  
T. Rysman ◽  
F. Leroy ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Sodium Ascorbate ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Protein And Lipid Oxidation

scholarly journals Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 990
Author(s):  
Tina Lešić ◽  
Nada Vahčić ◽  
Ivica Kos ◽  
Manuela Zadravec ◽  
Blanka Sinčić Pulić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Salt Content ◽  
Family Farms ◽  
Quality Indices ◽  
Detailed Characterization ◽  
Instrumental Color ◽  
Fat Quality ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

Sign in / Sign up

Export Citation Format

Share Document