Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-27T13:37:18.016Z Has data issue: false hasContentIssue false
  • English
  • Français

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Published online by Cambridge University Press:  26 October 2017

M. Škrlep ,
M. Čandek-Potokar ,
U. Tomažin ,
N. Batorek Lukač  and
M. Flores
M. Škrlep
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
M. Čandek-Potokar*
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoče, Slovenia
U. Tomažin
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
N. Batorek Lukač
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
M. Flores
Affiliation:
Department of Food Science, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
*
†E-mail: meta.candek-potokar@kis.si
Get access

Abstract

Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.

Keywords

dry-fermented sausagesKrškopolje pigrearing system
Type
Research Article
Information
animal , Volume 12 , Issue 6 , June 2018 , pp. 1316 - 1323
Copyright
© The Animal Consortium 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Batorek Lukač, N, Tomažin, U, Prevolnik Povše, M, Škrlep, M and Čandek-Potokar, M 2017a. Effect of production system (organic vs. conventional) and roughage supplementation in diet on performance of growing-finishing Krškopolje pigs. In Book of abstracts of the 9th International Symposium on Mediterranean Pig, 3 to 5 November 2016, Portalegre, Portugal, p. 36.Google Scholar
Batorek Lukač, N, Tomažin, U, Škrlep, M, Prevolnik Povše, M and Čandek-Potokar, M 2017b. Productive performance of Krškopolje pig breed – review of preliminary results. In Book of abstracts of the 9th International Symposium on Mediterranean Pig, 3 to 5 November 2016, Portalegre, Portugal, p. 44.Google Scholar
Belitz, H-D and Grosch, W 1997. Quimica de los Alimentos. Acribia, Zaragoza, Spain.Google Scholar
Bonneau, M and Lebret, B 2010. Production systems and influence on eating quality of pork. Meat Science 84, 293–300.CrossRefGoogle ScholarPubMed
Boufaïed, H, Chouinard, PY, Tremblay, GF, Petit, HV, Michaid, R and Bélanger, G 2003. Fatty acids in forages. I. Factors affecting concentrations. Canadian Journal of Animal Science 83, 501–511.CrossRefGoogle Scholar
Čandek-Potokar, M, Žlender, B, Kramar, Z, Šegula, B, Fazarinc, G and Uršič, M 2003. Evaluation of Slovene local pig breed Krškopolje for carcass and meat quality. Czech Journal of Animal Science 48, 120–128.Google Scholar
Comission Regulation 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control. Official Journal of European Union L250, pp. 1–84.Google Scholar
Corral, S, Salvador, A and Flores, M 2013. Salt reduction in slow fermented sausages affect the generation of aroma active compounds. Meat Science 93, 776–785.CrossRefGoogle ScholarPubMed
Davenel, A, Riaublanc, A, Marchal, P and Gandemer, G 1999. Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Science 51, 73–79.CrossRefGoogle ScholarPubMed
Daza, A, Rey, AI, Olivares, A, Cordero, G, Toldrá, F and López-Bote, CJ 2009. Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. Meat Science 81, 641–646.CrossRefGoogle ScholarPubMed
Flores, M and Olivares, A 2015. Flavor. In: Handbook of fermented meat and poultry (ed.. F Toldrá, YH Hui, I Astiasaran, J Sebranek and R Talon), pp 217–225. John Wiley & Sons, Ltd., Chirchester, UK.Google Scholar
Gandemer, G 2002. Lipids in muscles and addipose tissues, changes during processing and sensory properties of meat products. Meat Science 62, 309–321.CrossRefGoogle Scholar
Hansen, LL, Claudi-Magnussen, C, Jensen, SK and Andersen, HJ 2006. Effect of organic pig production systems on performance and meat quality. Meat Science 74, 605–615.CrossRefGoogle ScholarPubMed
ISO 17025 ISO/IEC 17025:2005. General requirements for the competence of testing and calibration laboratories.Google Scholar
ISO/TS 17764:2002. Animal feeding stuffs – determination of the content of fatty acids.Google Scholar
Kovats, E 1965. Gas chromatographic characterization of organic substances in the retention index system. Advances in Chromatography 1, 229–247.Google Scholar
Lee, S-Y, Kim, D-S and Kyung, KH 2014. Factors influencing the stability of garlic thiosulfinates. Food Science and Biotechnology 23, 1593–1600.CrossRefGoogle Scholar
Lynch, SM and Frei, B 1993. Mechanisms of copper- and iron-dependent oxidative modification of human low-density lipoprotein. Journal of Lipid Research 34, 1745–1751.CrossRefGoogle ScholarPubMed
Lopez-Bote, CJ, Toldrá, F, Daza, A, Ferrer, JM, Menoyo, D, Silió, L and Rodríguez, MC 2008. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat characteristics in Iberian pigs. Meat Science 79, 71–76.CrossRefGoogle ScholarPubMed
Molly, K, Demeyer, D, Johansson, G, Raemaekers, M, Ghistelinck, M and Geenen, I 1997. The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project. Food Chemistry 52, 539–545.CrossRefGoogle Scholar
Morrissey, PA and Techivangana, JZ 1985. Antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats. Meat Science 14, 175–190.CrossRefGoogle ScholarPubMed
Nilzén, V, Babol, J, Dutta, PC, Lundeheim, N, Enfält, A-C and Lundström, K 2001. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Science 58, 267–275.CrossRefGoogle ScholarPubMed
Olivares, A, Navarro, JL and Flores, M 2011. Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Science 87, 264–273.CrossRefGoogle ScholarPubMed
Ordoñez, A, Hierro, EM, Bruna, JM and de la Hoz, L 1999. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 39, 329–367.CrossRefGoogle ScholarPubMed
Pugliese, C, Sirtori, F, Škrlep, M, Piasentier, E, Calamai, L, Franci, O and Čandek-Potokar, M 2015. The effect of ripening time on biochemical, textural, volatile and sensorial traits of Biceps femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut. Meat Science 100, 58–68.CrossRefGoogle Scholar
Ripollés, S, Bastaianello Campagnol, PC, Armenteros, M, Aristoy, M-C and Toldrá, F 2011. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham. Meat Science 89, 58–64.CrossRefGoogle ScholarPubMed
Škrlep, M, Čandek-Potokar, M, Batorek Lukač, N, Prevolnik Povše, M, Pugliese, C, Labussière, E and Flores, M 2016. Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes. Meat Science 111, 27–37.CrossRefGoogle ScholarPubMed
Toldrá, F 2002. Dry-cured meat products. Food & Nutrition Press, Inc., Trumbull, CT, USA.Google Scholar
Toldrá, F and Flores, M 2014. Sausages, types of: dry and semidry. In Encyclopedia of meat sciences (ed. C Devine and M Dikeman), pp 248–255. Elsevier, Oxford, UK.CrossRefGoogle Scholar
Traore, S, Aubry, L, Gatellier, P, Przybylski, W, Jaworska, D, Kajak-Siemaszko, K and Santé-Lhoutellier, V 2012. Higher drip loss is associated with protein oxidation. Meat Science 90, 917–924.CrossRefGoogle ScholarPubMed
Turek, C and Stintzing, FC 2013. Stability of essential oils: a review. Comprehensive Reviews in Food Science and Food Safety 12, 40–53.CrossRefGoogle Scholar
Zanardi, E, Ghidini, S, Battaglia, A and Chizzolini, R 2004. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science 66, 415–423.CrossRefGoogle ScholarPubMed
Supplementary material: File

Škrlep et al supplementary material

Table S1

Download Škrlep et al supplementary material(File)
File 19.5 KB