scholarly journals Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1228
Author(s):  
Nives Marušić Radovčić ◽  
Ivna Poljanec ◽  
Sandra Petričević ◽  
Leticia Mora ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Muscle Type ◽  
Texture Profile ◽  
Dry Cured Ham ◽  
Almost All ◽  
Manufacturing Stage

The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after salting, smoking, drying, and ripening. Almost all physicochemical parameters were affected by muscle type, manufacturing stage and their interactions. SM had lower water, ash, NaCl content, and water activity (aw), while fat and protein content were higher after ripening compared to BF. BF showed higher L*a*b* values compared to SM. The results of texture profile analysis showed that almost all analyzed parameters were influenced by muscle type and production stage. A total of 88 volatile compounds were identified, showing an increase in its number during processing: 31 volatile compounds were identified in raw ham and 72 after the ripening phase. Aldehydes and phenols were the predominant groups of compounds, followed by alcohols, ketones, aromatic hydrocarbons, aliphatic hydrocarbons, esters, and terpenes. Muscle type and production phase significantly affected lipid oxidation and the index of proteolysis: in SM, thiobarbituric acid reactive substances (TBARS) increased faster than in BF, while proteolysis had an opposite effect and was more pronounced in BF.

scholarly journals Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters

2019 ◽  
Vol 14 (1-2) ◽  
pp. 4-9
Author(s):  
Nives Marušić Radovčić ◽  
Ana Mikulić ◽  
Martina Turk ◽  
Helga Medić
Keyword(s):  
Protein Oxidation ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Adhesive Force ◽  
Quality Parameters ◽  
B Values ◽  
Texture Profile ◽  
Dry Cured Ham ◽  
Significant Difference

The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2-thiobarbituric acid reactive substances method (TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P>0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.

scholarly journals Prehrambena vrijednost konjskog mesa i proizvoda na slovenskom tržištu

Meso ◽  
2017 ◽  
Vol 19 (1) ◽  
pp. 38-47
Author(s):  
Matea Lušnic Polak ◽  
Lea Demšar
Keyword(s):  
Profile Analysis ◽  
Biceps Femoris ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Longissimus Lumborum

U radu smo fizikalno-kemijskom, instrumentalnom i senzorskom analizom utvrdili prehrambenu vrijednost mesa (mišići longissimus lumborum, biceps femoris i triceps brahii) šest konja pasmine posavac i dva proizvoda od konjskog mesa. Osnovni kemijski sastav (udio vode, masti, bjelančevina i pepela te profil masnih kiselina) i pH utvrđeni su analizom sirovog mesa i dva mesna proizvoda. Odresci konjskog mesa debljine 2,5 cm termički su obrađeni uporabom dvopločnog roštilja pri temperaturi od 220 °C, do postizanja središnje temperature od 65 °C. Metodom kvantitativne deskriptivne analize procijenili smo svojstva toplinski obrađenih uzoraka mesa i mesnih proizvoda te proveli instrumentalno mjerenje boje (CIE L*, a*, b*) i teksture (otpornost mišića na presijecanje i analiza profila teksture (engl. Texture Profile Analysis, TPA) proizvoda). U 100 g mišićnog tkiva utvrđeno je prosječno 72,44 ± 1,94 g vode, 1,96 ± 2,33 g masti, 21,52 ± 1,30 g bjelančevina i 1,02 ± 0,06 g pepela, uz pH vrijednost od 5,64 ± 0,05. Konjsko meso ima vrlo povoljan sastav masnih kiselina (težinski postotak zasićenih masnih kiselina u mesu iznosi 37,8 wt%, jednostruko nezasićenih 36,8 wt%, a višestruko nezasićenih 17,6 wt%) te omjer P/S od 0,5 i omjer n-6/n-3 od 3,6. Tekstura mišića longissimus lumborum je najmekša, mišić triceps brahii je tvrđi, dok je najtvrđi mišić biceps femoris. U odnosu na meso ostalih životinja za klanje, boju konjskog mesa definiraju niska vrijednost L* te visoke vrijednosti a* i b*. Hrenovke od konjskog mesa u 100 g prosječno sadrže 56,27 ± 0,82 g vode, 25,48 ± 0,85 g masti, 14,04 ± 0,73 g bjelančevina i 2,47 ± 0,28 g pepela, uz pH vrijednost od 6,23 ± 0,06, omjer P/S od 0,5 i omjer n-6/n-3 od 2,2. Posavska kobasica u 100 g prosječno sadrži 55,93 ± 1,28 g vode, 22,13 ± 2,56 g masti, 18,52 ± 0,97 g bjelančevina i 3,01 ± 0,09 g pepela, uz pH vrijednost od 6,16 ± 0,09, omjer P/S od 0,5 i omjer n-6/n-3 od 5,8. Ocjenjivačka skupina sastavljena od stručnjaka oba je proizvoda ocijenila dobrim, s osebujnim značajkama koje im daje prisutnost konjskog mesa.

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

scholarly journals Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1866
Author(s):  
Larissa Tátero Carvalho ◽  
José M. Lorenzo ◽  
Francisco Allan L. de Carvalho ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Marco Antonio Trindade ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
B Values ◽  
Texture Profile ◽  
Turkey Meat ◽  
Loss Analysis ◽  
White Striping

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

2019 ◽  
Vol 82 (10) ◽  
pp. 1697-1705 ◽  
Author(s):  
JUNHENG ZHANG ◽  
FENGPING WANG ◽  
PENG HAN ◽  
LIRONG LI
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Tartary Buckwheat ◽  
Control Group ◽  
Total Volatile ◽  
Surface Color ◽  
Texture Profile ◽  
Tilapia Fillets

ABSTRACT Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

scholarly journals Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 407
Author(s):  
Jin-Kyu Seo ◽  
Rashida Parvin ◽  
Junyoung Park ◽  
Han-Sul Yang
Keyword(s):  
Profile Analysis ◽  
Oxidation Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Specific Storage ◽  
Multifunctional Additive ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Thiol Content ◽  
Pork Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds

2020 ◽  
Author(s):  
P. Tensingh Gnanaraj ◽  
A. Shanmuga Sundaram ◽  
K. Rajkumar ◽  
Narendra Babu
Keyword(s):  
Proximate Composition ◽  
Profile Analysis ◽  
Meat Products ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Naked Neck ◽  
Texture Profile ◽  
Native Chicken ◽  
Significant Difference ◽  
Chicken Breeds

Background: The present study was conducted at Livestock farm complex, TANUVAS, Chennai (India) with the objective of comparing the proximate composition and meat characters of three desi chicken breeds viz., Kadaknath, Nicobari Black and Naked Neck chicken. Methods: For this purpose, 60 adult birds (20 each) were maintained on littered floor in separate pens under optimal management conditions. The birds were fed with ad libitum balanced broiler ration and slaughtered after 8 weeks by randomly selecting 6 birds from each breed. Result: Laboratory analysis revealed that there was no significant difference (p>0.05) in the proximate composition of meats among the three native chicken breeds. The total ash content and calcium level was found to be higher in Nicobari Black chicken meat than other breeds and Naked Neck chicken showed the highest value of unsaturated fatty acid. There was significant difference (p less than 0.01) in the physical characters like pH, Water Holding Capacity (WHC), Shear Force Value (SFV), Extract Release Volume (ERV), Thiobarbituric Acid (TBA), Tyrosine Value (TV) texture profile analysis and hunter colour value among the three native breeds. These factors will help us to choose the right native desi breed for development of designer and value added meat products.

scholarly journals Effect of Heating Methods on Quality Attributes of Culled Saanen Crossbred Goat Meat

2017 ◽  
Vol 16 (7) ◽  
pp. 463-475
Author(s):  
Aronal Arief PUTRA ◽  
Saowakon WATTANACHANT ◽  
Chaiyawan WATTANACHANT
Keyword(s):  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Texture Profile Analysis ◽  
Saanen Goat ◽  
Goat Meat ◽  
Texture Profile ◽  
Biceps Femoris Muscle ◽  
Soluble Collagen ◽  
Loss Color ◽  
Tbars Formation

The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate composition, collagen, cook loss, color, and texture profile analysis. Supraspinatus muscle was used to determine the effect of these heating methods on changes in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of meat during 5 days of chilled storage. Boiled and grilled samples showed lower moisture (63.04 and 63.89 %, respectively) and higher protein (29.20 and 29.59 %, respectively) and fat (5.98 and 4.01 %, respectively) than those of the microwaved sample (68.03 % moisture, 26.72 % protein, and 2.95 % fat) (P < 0.05). Higher total collagen in the grilled sample (14.35 mg/g) and higher soluble collagen percentage (6.57 %) in the microwaved sample were obtained (P < 0.05). Boiled and grilled samples revealed higher cook loss (39.70 and 41.28 %, respectively) compared to microwaved samples (28.82 %) (P < 0.05). Grilled samples exhibited higher hardness (3,730.21 g), gumminess (2,397.76), and chewiness (1,774.71) than those of other heated samples (P < 0.05). Higher lightness (L* = 54.90), lower redness (a* = 4.11) and yellowness (b* = 13.96) in boiled sample were found (P < 0.05). Grilled samples exhibited sharper PV formation while boiled samples revealed sharper TBARS formation during storage (P < 0.05). In summary, variation in remaining moisture, soluble collagen, parallel with types of heating medium led to complexity in the results obtained in total solid, cook loss, color, and texture profile analysis (TPA). Boiled samples were prone to yield higher TBARS formation.

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