Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds
Abstract
:1. Introduction
2. Materials and Methods
2.1. Dry-Cured Product Manufacturing
2.2. Sampling
2.3. Analysis
2.3.1. Basic Chemical Composition and Physicochemical and Microbiological Characteristics
2.3.2. Proteolytic Changes and Biogenic Amine Content
2.3.3. Fatty-Acid Profile and Oxidative Changes
2.3.4. Volatile Compound Content
2.3.5. Statistical Analysis
3. Results and Discussion
3.1. Basic Chemical Composition, and Physicochemical and Microbiological Characteristics
3.2. Proteolytic Changes and Biogenic Amines Content
3.3. Fatty-Acid Profile, Oxidative Changes, and Volatile Compound Content
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Characteristics | Product (P) | Ripening Period (Week) (RP) | Interaction | |||||
---|---|---|---|---|---|---|---|---|
Pul | ZS | 0 | 2 | 4 | Source of Variance | |||
M | M | M | M | M | P | RP | P × RP | |
Water (%) | 72.15a | 71.02b | 74.29a | 72.19b | 69.12c | * | * | * |
Protein (%) | 18.83a | 20.63b | 18.19a | 18.79a | 20.85b | * | * | ns |
Fat (%) | 4.99a | 4.53b | 3.43a | 4.77b | 6.44c | * | * | * |
Ash (%) | 3.02a | 4.04b | 1.31a | 3.96b | 4.55c | * | * | * |
Salt (%) | 1.89a | 1.70b | 0.42a | 2.47b | 2.64c | * | * | * |
pH | 5.52a | 5.69b | 5.69a | 5.68a | 5.33b | * | * | * |
aw | 0.97a | 0.96b | 0.98a | 0.96b | 0.95c | * | * | * |
Product | Pul | ZS | Product | Pul | ZS | ||||
---|---|---|---|---|---|---|---|---|---|
Amino Acid (mg/kg) | M | SD | M | SD | Amino Acid (mg/kg) | M | SD | M | SD |
Asparagine | 11.47a | 0.95 | 4.02b | 0.16 | Valine | 28.14a | 0.69 | 22.69b | 0.89 |
Serine | 34.70a | 1.13 | 32.68b | 1.28 | Methionine | 23.91a | 0.59 | 18.81b | 0.73 |
Glutamine | 44.82a | 2.82 | 23.18b | 0.91 | Lysine | 26.76a | 1.67 | 22.92b | 0.90 |
Glycine | 23.08a | 1.22 | 17.14b | 0.67 | Isoleucine | 25.63a | 0.75 | 19.89b | 0.78 |
Histidine | 25.81a | 1.89 | 20.65b | 0.81 | Leucine | 40.87a | 1.15 | 32.83b | 1.28 |
Arginine | 30.04a | 1.84 | 44.33b | 1.97 | Phenylalanine | 31.56a | 1.22 | 34.65b | 1.35 |
Threonine | 43.66a | 1.55 | 31.78b | 1.24 | Free amine groups (g/100 g) | ||||
Alanine | 47.45a | 1.17 | 30.45b | 1.19 | in H2O | 0.61a | 0.06 | 0.70b | 0.00 |
Proline | 30.87a | 1.08 | 21.33b | 0.83 | in PTA | 0.06a | 0.00 | 0.06a | 0.01 |
Tyrosine | 33.56a | 2.57 | 30.97b | 1.21 |
Product | Pul | ZS | ||
---|---|---|---|---|
Biogenic Amines (mg/kg) | M | SD | M | SD |
Tryptamine | 4.73a | 1.28 | 9.08b | 0.56 |
Phenylethylamine | 1.28a | 0.86 | 0.25a | 0.01 |
Putrescine | 3.97a | 2.11 | 23.66b | 0.90 |
Cadaverine | 28.53a | 2.94 | 54.31b | 3.03 |
Histamine | 87.89a | 16.70 | 163.19b | 4.90 |
Tyramine | 11.07a | 0.39 | 57.16b | 2.17 |
Spermine | 2.75a | 0.19 | 1.94b | 0.07 |
Spermidine | 21.69a | 1.04 | 10.47b | 0.43 |
Product | Pul | ZS | Product | Pul | ZS | ||||
---|---|---|---|---|---|---|---|---|---|
Fatty Acids (%) | M | SD | M | SD | Fatty Acids (%) | M | SD | M | SD |
10;0 | 0.12a | 0.01 | 0.08b | 0.00 | 18; 2n-6 | 8.28a | 5.38 | 7.80a | 0.02 |
12;0 | 0.09a | 0.00 | 0.06b | 0.00 | 18; 3n-6 | 0.05a | 0.01 | 0.06a | 0.00 |
14;0 | 1.24a | 0.20 | 1.04a | 0.01 | 20; 3n-6 | 0.19a | 0.08 | 0.16a | 0.00 |
16;0 | 23.14a | 1.95 | 25.91a | 0.24 | 20; 4n-6 | 1.01a | 0.38 | 1.23a | 0.01 |
17;0 | 0.14a | 0.02 | 0.12a | 0.01 | 22; 4n-6 | 0.18a | 0.04 | 0.16a | 0.00 |
18;0 | 10.09a | 0.34 | 11.19b | 0.13 | 22; 5n-6 | 0.02a | 0.00 | 0.01a | 0.00 |
20;0 | 0.09a | 0.00 | 0.13b | 0.01 | |||||
Σ SFA | 34.91 | 38.53 | Σ ω-6 | 9.73 | 9.42 | ||||
14;1 | 0.02a | 0.01 | 0.02a | 0.00 | 18; 3n-3 | 0.44a | 0.33 | 0.37a | 0.00 |
16;1n-7 | 4.04a | 0.92 | 3.33a | 0.02 | 20; 4n-3 | 0.07a | 0.05 | 0.06a | 0.00 |
16;1n-9 | 0.73a | 0.01 | 0.71a | 0.03 | 20; 5n-3 | 0.04a | 0.02 | 0.06a | 0.00 |
17;1 | 0.19a | 0.03 | 0.11b | 0.01 | 22; 5n-3 | 0.16a | 0.09 | 0.16a | 0.01 |
18;1n-7 | 4.46a | 0.85 | 3.93a | 0.08 | 22; 6n-3 | 0.08a | 0.03 | 0.07a | 0.00 |
18;1n-9 | 44.06a | 2.99 | 42.22a | 0.28 | CLA | 0.06a | 0.00 | 0.05b | 0.00 |
20;1 | 0.58a | 0.02 | 0.61a | 0.03 | Σ ω-3 | 0.85 | 0.77 | ||
Σ MUFA | 54.08 | 50.93 | Σ PUFA | 10.58 | 10.19 | ||||
TBA (mg/kg) | 0.32a | 0.04 | 0.52b | 0.13 |
Volatile Compound (ng/g) | Ret. Index ZB-5 | Ret. Index ZB-Wax | Ret. Time | Product Pul | Product ZS | Formation | Odor Impression | ||
---|---|---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||||
Ethanol (S) | <500 | 944 | 1.72 | 29.23a | 0.78 | 32.53b | 7.56 | Microb. act. (fermentation) | Alcoholic |
Acetone (S) | <500 | 816 | 1.84 | 10.53a | 2.56 | 9.82b | 10.12 | Microb. act. (fermentation) | Solvent, ethereal, apple |
Thiirane, methyl- | 596 | 885 | 2.39 | 11.37a | 1.28 | 27.21b | 1.98 | Spices (garlic) | |
Acetic acid (S) | 641 | 1444 | 2.98 | 199.47a | 9.22 | 151.31b | 15.67 | Microb. act. (fermentation) | Pungent, vinegar |
3-Methylbutanal | 658 | 916 | 3.11 | 10.55a | 0.70 | 9.15b | 1.73 | Microb. act. (aa catabolism) | Rancid, raw ham-like |
1-Hydroxypropan-2-one | 679 | 1291 | 3.52 | 5.92a | 0.26 | 4.87b | 1.72 | Lipid oxidation | Caramellic, burnt |
Allyl methyl sulfide | 697 | 953 | 3.86 | 9.56a | 0.54 | 9.38a | 0.28 | Spices (garlic) | Sulfuric, alliaceous |
3-Hydroxybutan-2-one | 719 | 1279 | 4.45 | 15.96a | 6.13 | 4.81b | 0.98 | Microb. act. (fermentation) | Buttery, milky, fatty |
3-Methylbutan-1-ol | 737 | 1214 | 4.98 | 41.77a | 0.19 | 41.55a | 1.46 | Microb. act. (aa catabolism) | Pungent, whisky-like |
Pyridine (S) | 757 | 1181 | 5.54 | 16.43a | 2.97 | 10.09b | 0.69 | Pyrolysis | Fish-like |
Toluen (S) | 767 | 1032 | 6.09 | 18.40a | 1.34 | 15.19b | 1.77 | Pyrolysis | Sweet |
Hexanal (S) | 801 | 1075 | 7.82 | 11.28a | 7.24 | 42.54b | 1.63 | Lipid oxidation | Aldehydic, fatty, fruity |
2-Cyclopenten-1-one | 842 | 1343 | 10.12 | 7.21a | 2.68 | 5.89b | 0.02 | Lipid oxidation | Caramelized sugar |
2-Methylcyclopentanone | 848 | 1181 | 10.55 | 11.67a | 1.31 | 11.10a | 0.69 | Lipid oxidation | Meaty, roasted beef-like |
Diallyl sulfide | 865 | 1150 | 11.86 | 9.83a | 0.90 | 5.60b | 1.58 | Spices (garlic) | Alliaceous, metallic |
2-Furanmethanol | 870 | 1660 | 12.20 | 112.18a | 2.89 | 53.21b | 5.40 | Spices | Burnt |
p-Xylen | 874 | 1129 | 12.62 | 11.21a | 0.30 | 11.38a | 3.15 | Pyrolysis | Aromatic |
Hexan-1-ol | 881 | 1358 | 13.12 | 5.57a | 1.00 | 6.72b | 1.13 | Spices | Freshly mown grass |
o-Xylene (S) | 891 | 1173 | 14.16 | 10.53a | 0.36 | 5.99b | 0.73 | Pyrolysis | Geranium |
2-Cyclopenten-1-one, 2-methyl- | 905 | 1357 | 15.13 | 28.15a | 1.02 | 19.66b | 2.68 | Lipid oxidation | Caramelized sugar |
Allyl methyl disulfide | 915 | 1269 | 15.63 | 5.93a | 2.56 | 7.25b | 5.99 | Spices (garlic) | Alliaceous |
γ-Butyrolactone | 915 | 1599 | 15.65 | 21.77a | 1.80 | 21.30a | 3.00 | Lipid oxidation | Creamy, caramel |
2(5H)-Furanone | 917 | 1754 | 15.79 | 7.38a | 0.56 | 6.30b | 3.73 | Lipid oxidation | Buttery |
α-Pinene (S) | 936 | 1013 | 16.75 | 17.92a | 0.28 | 17.26a | 1.17 | Spices (pepper) | Camphoraceous, pine |
Camphene | 950 | 1053 | 17.56 | 8.39a | 0.53 | 6.11b | 0.26 | Spices | Pungent |
2-Furanmethanol, 5-methyl- | 963 | 1728 | 18.36 | 9.40a | 0.84 | 4.80b | 0.19 | Spices | Burnt |
2-Cyclopenten-1-one, 3-methyl- | 969 | 1504 | 18.63 | 15.48a | 1.75 | 8.70b | 0.27 | Lipid oxidation | Caramelized sugar |
β-Pinene (S) | 976 | 1087 | 19.17 | 14.89a | 0.44 | 14.42a | 1.39 | Spices (pepper) | Piney, eucalyptus |
Oct-1-en-3-ol (S) | 985 | 1453 | 19.65 | 6.10a | 0.62 | 7.76b | 0.08 | Spices | Mushroom |
β-Myrcene | 993 | 1161 | 20.20 | 12.53a | 0.64 | 9.42b | 0.39 | Spices | Woody, rosy, celery |
α-Phellandrene | 1001 | 1152 | 20.73 | 9.31a | 1.30 | 7.77b | 0.34 | Spices (pepper) | Citrus, terpenic |
3-Carene | 1008 | 1134 | 21.02 | 58.78a | 18.71 | 47.89b | 8.01 | Spices | Sweet, pungent |
p-(o- or m-) Cymene | 1026 | 1261 | 21.79 | 13.22a | 0.15 | 10.29b | 1.32 | Spices | Terpenic, citrus |
Limonene (S) | 1030 | 1183 | 21.98 | 80.92a | 0.74 | 65.34b | 6.47 | Spices (pepper) | Menthol, orange |
2-Ethylhexanol | 1034 | 1492 | 22.18 | 5.68a | 0.37 | 6.02b | 0.88 | Spices | Fresh floral, fatty |
2,3-Dimethyl-2-cyclopenten-1-one | 1040 | 1526 | 22.47 | 19.38a | 0.39 | 10.78b | 1.29 | Lipid oxidation | Caramelized sugar |
Phenylacetalaldehyde | 1045 | 1618 | 22.72 | 20.47a | 3.33 | 8.80b | 1.05 | Lipid oxidation | Almond-like |
γ-Terpinene | 1061 | 1234 | 23.48 | 14.59a | 1.08 | 11.55b | 2.58 | Spices (pepper) | Terpenic, tropical |
Linalool oxide (S) | 1077 | 1439 | 24.23 | 8.53a | 0.65 | 4.90b | 0.22 | Spices | Orange, rose, terpenic |
Diallyl disulfide | 1081 | 1487 | 24.38 | 107.78a | 10.27 | 67.41b | 1.11 | Spices (garlic) | Green onion meaty |
Guaiacol | 1089 | 1866 | 24.89 | 99.79a | 5.04 | 66.44b | 3.93 | Pyrolysis | Whisky, roasted coffee |
Linalool (S) | 1100 | 1542 | 25.44 | 222.12a | 1.98 | 144.86b | 1.83 | Spices | Orange, rose, terpenic |
2-Phenylethanol | 1114 | 1923 | 26.00 | 6.33a | 1.80 | 4.02b | 0.32 | Spices | Rose, floral |
Camphor | 1146 | 1498 | 27.29 | 15.48a | 0.93 | 10.03b | 0.58 | Spices | Camphoraceous |
Creosol | 1193 | 1948 | 29.32 | 46.14a | 5.35 | 27.56b | 1.76 | Pyrolysis | Coal tar |
4-Ethyl guaiacol | 1281 | 2034 | 32.69 | 15.27a | 1.68 | 8.51b | 0.55 | Pyrolysis | Whisky, roasted coffee |
Eugenol | 1364 | 2176 | 35.41 | 73.98a | 8.34 | 43.39b | 1.27 | Spices | Clove-like, bacon-like |
Caryophyllene | 1429 | 1572 | 37.23 | 11.83a | 0.71 | 11.09a | 3.22 | Spices | Pepper-like, citrus |
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Węsierska, E.; Sobolewska-Zielińska, J.; Pasternak, M.; Niemczyńska-Wróbel, K.; Gąsior, R.; Wojtycza, K.; Pustkowiak, H.; Duda, I.; Migdał, W. Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods 2021, 10, 1597. https://doi.org/10.3390/foods10071597
Węsierska E, Sobolewska-Zielińska J, Pasternak M, Niemczyńska-Wróbel K, Gąsior R, Wojtycza K, Pustkowiak H, Duda I, Migdał W. Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods. 2021; 10(7):1597. https://doi.org/10.3390/foods10071597
Chicago/Turabian StyleWęsierska, Ewelina, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, and Władysław Migdał. 2021. "Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds" Foods 10, no. 7: 1597. https://doi.org/10.3390/foods10071597
APA StyleWęsierska, E., Sobolewska-Zielińska, J., Pasternak, M., Niemczyńska-Wróbel, K., Gąsior, R., Wojtycza, K., Pustkowiak, H., Duda, I., & Migdał, W. (2021). Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods, 10(7), 1597. https://doi.org/10.3390/foods10071597