Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
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 e...
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MDPI AG
2019-02-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/9/2/55 |
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| author | Martin Škrlep Marjeta Čandek-Potokar Nina Batorek-Lukač Urška Tomažin Mónica Flores |
| author_facet | Martin Škrlep Marjeta Čandek-Potokar Nina Batorek-Lukač Urška Tomažin Mónica Flores |
| author_sort | Martin Škrlep |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T10:42:35Z |
| format | Article |
| id | doaj.art-67dcc9d04053456eb934df5470d0a14f |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-04-12T10:42:35Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-67dcc9d04053456eb934df5470d0a14f2022-12-22T03:36:33ZengMDPI AGAnimals2076-26152019-02-01925510.3390/ani9020055ani9020055Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional HusbandryMartin Škrlep0Marjeta Čandek-Potokar1Nina Batorek-Lukač2Urška Tomažin3Mónica Flores4Agricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaDepartment of Food Science, IATA-CSIC, 46980 Paterna (Valencia), SpainDry-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.https://www.mdpi.com/2076-2615/9/2/55pigdry-fermented sausagephysicochemicalsensory characteristicsproduction system |
| spellingShingle | Martin Škrlep Marjeta Čandek-Potokar Nina Batorek-Lukač Urška Tomažin Mónica Flores 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 pig dry-fermented sausage physicochemical sensory characteristics production system |
| title | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry |
| title_full | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry |
| title_fullStr | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry |
| title_full_unstemmed | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry |
| title_short | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry |
| title_sort | aromatic profile physicochemical and sensory traits of dry fermented sausages produced without nitrites using pork from krskopolje pig reared in organic and conventional husbandry |
| topic | pig dry-fermented sausage physicochemical sensory characteristics production system |
| url | https://www.mdpi.com/2076-2615/9/2/55 |
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