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Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices. [ABSTRACT FROM AUTHOR]

Summary: During dry‐cured meat processing, several reactions leads to the development of volatile organic compounds (VOCs) responsible for a typical flavour and aroma. Hence, this study aimed to access the evolution of VOCs profile in dry‐cured deer loin during its manufacture at day 0, 30 and 60. For the sake of characterising the changes of VOCs, 8 chemical families (95 compounds) were identified, with the hydrocarbons (terpenes), ketones, acids and aldehydes as the most powerful descriptors for ripening period. Meanwhile, the most abundant compounds were acetoin and o‐cymene. Except for 'others', all VOCs families steadily increased (P < 0.001) along processing and reached their content at 60 days. The main VOCs found in the present research, which derived mainly from the degradation of lipids and amino acids/proteins during ripening stage, contributed to the VOCs profile evolution. This fact agrees with the results obtained in a previous study about the lipolytic, proteolytic and oxidative changes of dry‐cured deer loin during processing. Additionally to the general increase of volatiles, other specific VOCs play a vital role in the dry‐cured deer loin aroma, such as 2‐ketones, acetoin, alcohols (1‐octanol, 1‐hexanol, 1‐octen‐3‐ol), aliphatic (pentanal, hexanal, heptanal) and branched aldehydes (butanal, 2‐methyl and butanal, 3‐methyl), furans, acids and esters. The content of these compounds showed a dramatic increase, which produce the typical odour of cured meat, while the terpenoids provide the VOCs derived from spices. Within these compounds, the results indicated that the ketones, aldehydes and acids chemical family could play an important role on the aroma and flavour of dry‐cured deer loin. However, it is important to note that further studies should be performed evaluating the sensory characteristics and acceptability of dry‐cured deer loin. [ABSTRACT FROM AUTHOR]

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Summary: Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns. [ABSTRACT FROM AUTHOR]

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

The influence of frozen storage of dry-cured loin before its processing has been evaluated in terms of proteolysis, pH, dry matter (DM), NaCl and sensorial acceptance. The frozen storage did not affect total nitrogen (TN), non-protein nitrogen (NPN), or proteolysis index (PI), showing values at day 50 of 1.14 and 1.11 g nitrogen/kg of DM; 0.093 and 0.091 g nitrogen/kg of DM and 8.2–8.2, in refrigerated (R) and pre-cure frozen (PF), respectively. Initially, PF loin values of DM were higher (2.91 g/kg of dry-cured loin) than R (2.71 g/kg of dry-cured loin). NaCl content of PF loin was higher than R throughout the processing (1.15 and 1.38 g/kg of DM at day 50, respectively). The total amino acid ((TFAA) concentration was higher in PF than in R, with the major differences at day 50 (27.5 and 19.9 g/kg, respectively). The concentration of all free amino acids (FAA) was affected by the freeze-thaw process. From day 30 onwards, the concentration of FAA increased in PF to such an extent that after 50 days significantly higher values were observed for all FAA except arginine, methionine and valine. There were no differences in consumer acceptance between R and PF dry-cured loin. [ABSTRACT FROM AUTHOR]

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene,γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production. [ABSTRACT FROM AUTHOR]

Immunocastration in pigs has been proposed as a cruelty-free alternative to surgical castration. In this work the effect of immune-spaying of female pigs on the volatile compound profile of Iberian dry-cured products was evaluated. The head-space volatile compound of dry-cured shoulders and loins from surgically spayed, immune-spayed and entire Iberian × Duroc females was characterized by proton transfer reaction-time of flight-mass spectrometry. It was not possible to identify a significant effect of the castration modality on dry-cured shoulders, probably because of the heterogeneity of samples. Contrarily, Principal Component Analysis of dry-cured loins indicates a better homogeneity of samples and the separation of loins from surgically spayed and immune-spayed females. Some mass peaks tentatively identified as important flavor compounds in dry-cured products, 3-methylbutanal, 2,3-butanedione and 3-methylbutanoic acid, were significantly higher in the immune-spayed females. Therefore, immune-spaying seems to have a negligible effect on the volatile compound profile of dry-cured shoulders, whereas it could affect the VOC profile in the case of dry-cured loins. [ABSTRACT FROM AUTHOR]

The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly ( P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly ( P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant ( P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation. [ABSTRACT FROM AUTHOR]

Although dynamic sensory techniques such as time–intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages (“salchichon”) and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA). [ABSTRACT FROM AUTHOR]

Extraction of dry-cured loin volatile compounds by solid-phase microextraction (SPME) was optimized. Two different fiber coatings: carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), and three extraction times (15, 30 and 45min) were assayed. Between the fibers tested, CAR/PDMS coated fibers extracted between two and three times more total amount of volatile compounds than the DVD/CAR/PDMS coating (1314×106 vs. 526×106 area units). Fifty five compounds were extracted by the CAR/PDMS fiber, while only 48 of these were found with the DVB/CAR/PDMS fiber. On the other hand, 6 additional volatile compounds were extracted by the CAR/PDMS coating, all of them being of low molecular weight. Three of the major compounds extracted, hexanoic acid, methyl ester; butanoic acid, 3-methyl-, methyl ester and hexanal, were found in high proportion in both fiber coatings. The effect of exposure time was more marked for the DVD/CAR/PDMS fiber than for the CAR/PDMS coating. Fifteen minutes of extraction provided a volatile compounds profile with lower area counts for most compounds and significantly different to that obtained with 30 and 45min of extraction. The extraction yields of dry-cured loin volatile compounds varied according to the fiber coating used and the time of exposure. Therefore, extraction conditions should be selected depending on the objective of the study. Finally, it can be concluded that both porous fibers tested, CAR/PDMS and DVB/CAR/PDMS, provide a similar volatile compounds profile for dry-cured foal loin. [ABSTRACT FROM AUTHOR]

The ability of peptides from an aqueous and salt-soluble protein extract of dry-cured pork loins to inhibit the action of dipeptidyl peptidase IV was determined. This activity was assessed at different times of the production process, i.e., 28, 90, 180, 270 and 360 days. The resistance of the biological property during the simulated digestive process was also assessed. For this, the extracts were hydrolyzed with pepsin and pancreatin as a simulated digestion step of the gastrointestinal tract and fractionated (>7 kDa) as an intestinal absorption step. The results indicate that dried-pork-loin peptides may have potential as functional food ingredients in the prevention and treatment of type 2 diabetes mellitus. In particular, the APPPPAEV, APPPPAEVH, KLPPLPL, RLPLLP, VATPPPPPPK, VPIPVPLPM and VPLPVPVPI sequences show promise as natural food compounds helpful in maintaining good health. [ABSTRACT FROM AUTHOR]

Abstract: The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. The aim of this study was to evaluate the effect brought about by partial replacement of NaCl with KCl, CaCl2 and MgCl2 on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The replacement of around 70% NaCl significantly increased the hardness and chewiness of dry-cured loins but it is possible to obtain low sodium dry-cured loin, up to 45% substitution by potassium (25%), calcium (15%) and magnesium (5%), with no significant effects either on the physicochemical characteristics or the microbial counts compared with the traditional product with the usual amounts of sodium chloride. [Copyright &y& Elsevier]

Volatile molecules of unseasoned dry-cured loins (DCL) produced from pigs with different genetic [IB = pure Iberian, IBxD = (♀) Iberian × (♂) Duroc (50%) and DxIB = (♀) Duroc × (♂) Iberian (50%)] and feeding systems (MON = outdoors in “montanera” system, HOVE = indoors with mixed diet enriched in oleic acid and supplemented with α-tocopherol and CON = indoors with conventional mixed diet) were investigated using SPME coupled to gas chromatography/mass spectrometry (GC/MS). According to the overall volatiles profile of DCL, lipid oxidation and Maillard-type reactions were the main routes for volatiles generation although the contribution of mould and yeast from loin’s surface should be considered. Aliphatic hydrocarbons were the major chemical family in most DCL batches while alcohols were the chemical family with the largest variety of volatile compounds. Genetic had a slight effect, with crossbreed type (IBxD vs. DxIB) being the most influential factor. Certain compounds derived from grass consumption (decane, p-xilene and three terpenes compounds) had higher chromatographic areas in IB-MON than in IB-HOVE DCL, suggesting their role as indicators of the outdoor “montanera” feeding system. Changes in the volatiles profile of DCL caused by the lack of seasoning were also described. [ABSTRACT FROM AUTHOR]

Abstract: The effect of partial replacement of NaCl by KCl in the dry-curing of loins has been evaluated by biochemical and sensory analysis of the final products. Endoproteolytic enzymes like cathpesins B and B+L appeared to be more active when more KCl and less NaCl were present in the curing salt while cathepsin H remained unaffected. Proteolysis was reflected by SDS–PAGE in the higher density of the sarcoplasmic proteins bands within the range 55.0–28.0kDa. Alanyl aminopeptidase (AAP) was unaffected while arginyl and leucyl aminopeptidases were more activated by KCl. On the other hand, methionyl aminopeptidase and dipeptidylpeptidase I and III were more inhibited as KCl increased in the curing salt blends. The sensory analysis revealed no significant differences between control loins with 100% NaCl and those with up to 50% of KCl substitution. Furthermore, loins elaborated with 50% of each salt obtained the highest scores. [Copyright &y& Elsevier]

Abstract: The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in consumption. The partial replacement of sodium chloride by potassium chloride has been proposed as a possible strategy to reduce the sodium content of this type of products. The aim of this study was to evaluate the effect brought about by partial replacement of sodium chloride with potassium chloride (up to 70%) on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The results showed that it is possible to obtain low sodium dry-cured loin, up to a 50% replacement of sodium by potassium, with similar physicochemical characteristics to the commercial product with usual amounts of sodium. [Copyright &y& Elsevier]

Abstract: In order to study the effect of both, ripening time and IMF content on the volatile profile of Iberian dry-cured loin, volatile compounds from the headspace of 10 Iberian dry-cured loins with different intramuscular fat contents (IMF), low (average IMF content of 2.3%) and high (average IMF content of 6.7%), at days 40 and 55 of the ripening process were analysed using SPME coupled to a direct extraction device (DED) and subsequent gas chromatography/mass spectrometry (GC/MS). Chromatographic areas of the main chemical families detected (hydrocarbons, aldehydes, alcohols, ketones and acids) increased with ripening time. A higher total chromatographic area was detected in the headspace of high IMF loins compared to low IMF ones. Several volatile compounds derived from lipid oxidative reactions, such as hexanol, octanal, (E,E)-2,4-heptadienal or (E)-2-decenal, and others from the degradation of certain amino acids, such as dimethylsulfide, 3-methylbutanal or phenylacetaldehyde, showed higher chromatographic areas in the headspace of high IMF loins than in low IMF ones. Thus, IMF content could influence both the generation of volatile compounds and the transfer of such compounds from the product matrix to the headspace. [Copyright &y& Elsevier]

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian × Duroc genotypes was studied: GEN1: ♂ Iberian × ♀ Duroci, GEN2: ♂ Durocl × ♀ Iberian; GEN3: ♂ Duroc2 × ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroct (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH. [ABSTRACT FROM AUTHOR]

Abstract: Preference ranking tests for juiciness and overall liking of dry cured loins from Iberian pigs with different genetic backgrounds (pure Iberian or crossbred Iberian×Duroc pigs), reared under different productive systems (outdoors on acorns and grass or indoors with mixed diets) and with different intramuscular fat (IMF) content, were conducted. IMF showed a positive influence on preference for juiciness and liking in subjects over 25 years of age, while younger consumers showed a similar trend for juiciness but not for preference. Loins from pure Iberian pigs showed significantly better ranking for juiciness and overall liking than those from crossbred pigs, even when the IMF content was similar. Dry cured loins from pigs reared outdoors and fed on acorns and pasture were ranked significantly better than those from animals fed indoors on concentrates, even though the mixed diets used were enriched in monounsaturated fatty acids and vitamin E in order to obtain meat with similar features to that of pigs reared outdoors, and despite very similar IMF contents. In conclusion, dry cured loins with high IMF content, from pure Iberian pigs and reared outdoors on acorns and grass attain the highest consumer preference. [Copyright &y& Elsevier]

Abstract: Dry-cured loins from three different pig genotypes were studied: GEN1: ♂ Iberian×♀ Duroc1, GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype of pigs Duroc1 was selected for the manufacture of dry-cured meat products, while the genotype Duroc2 was selected for meat production. The chemical composition of the dry-cured loins was significantly different, especially the intramuscular fat (IMF) content which was highest in GEN2. Dry-cured loins from GEN3 showed lower CIE a ∗ and chroma values. IMF from GEN2 was more saturated whereas GEN3 had higher percentages of PUFA and MUFA. Loins from GEN3 had higher TBA-RS values (p >0.05) and hexanal contents. Loins from GEN3 had higher Warner–Bratzler shear force (p >0.05) and instrumental hardness than those from GEN2, being intermediate in GEN1. Panellists considered that loins from GEN2 were more marbled, more odorous, juicier, sweeter and less salty than loins from GEN3. Therefore, loins from GEN2 had the best quality, followed by GEN1, while GEN3 had the worst quality. [Copyright &y& Elsevier]

Abstract: This study was conducted using 61 Iberian pigs from four different genetic lines fattened under two different rearing systems. Fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) of the 61 fresh loins and their corresponding dry-cured loins and indices of lipid oxidation (hexanal, TBARS and rancid flavour) of the dry-cured loins were analyzed. Although the total amount of fatty acids from PL decreased most (89.77%), the fatty acid profile of FFA from dry-cured loin was more similar to that of NL from fresh loins. Monounsaturated fatty acids (MUFA) were the most abundant FFA type (260mg/100g muscle dry matter) followed by saturated fatty acid (SFA) (256mg/100g muscle dry matter) and polyunsaturated fatty acids (PUFA) (148mg/100g muscle dry matter). Neither genetic line nor rearing system showed any significant (P >0.05) effect on the decrease of fatty acids in the lipid fractions studied. The important decrease in PUFA from NL (43.70%) and PL (89%) was not reflected in higher oxidative indices in dry-cured loin. Neither PCA nor Pearson’s correlation showed any clear relationships between lipolytic changes and oxidative indices. [Copyright &y& Elsevier]

Abstract: Lipid and protein oxidation in Longissimus dorsi (LD) and dry-cured loins from pigs with different genetic (pure Iberian (IBP), Iberian female×Duroc male (IB×D) and Duroc female×Iberian male (D×IB)) and feeding backgrounds (free rearing on acorn and pasture (MON), concentrates high in oleic acid and supplemented with 250ppm of vitamin E(HOVE) and control concentrates (CON)) were investigated. Diet influenced the fatty acids profile from PL and α- and γ-tocopherol contents of LD. IBP–MON pigs showed the lowest malonaldehyde (MDA) values at 200min of iron induced muscle oxidation. Dry-cured loins from IBP–HOVE pigs had significantly (p <0.05) higher values of TBARS than those from the other batches. Neither the diet nor crossbreeding affected hexanal counts in dry-cured loins. Protein carbonyl content showed a similar trend to that observed for MDA values in LD, suggesting a protective role of tocopherol against lipid and protein oxidation. The positive and significant correlations between iron induced lipid oxidation in LD (200 min) and carbonyl content in LD and dry-cured loin (R 2: 0.55 and R 2: 0.52, respectively, p <0.01) support the relationship between lipid and protein oxidation. [Copyright &y& Elsevier]

A stereospecific analysis of phospholipids (PLs) from fresh and dry-cured Iberian loin was carried out in order to study the fatty acid and fatty alcohol composition of sn-1 and sn-2 positions as well as the changes in the profile of each position during the dry-cured processing. The profiles of fatty acids and alcohols in the sn-1 and sn-2 positions of PLs from fresh loin showed marked differences. Fatty alcohols were only detected in the sn-1 position. Saturated fatty acids (SFA) were located in the sn-1 position in a higher proportion (P<0.001) than in the sn-2 one, while polyunsaturated fatty acids (PUFA) were mainly occupying the sn-2 position (P<0.001). Dry-cured processing led to changes in the profile of each position. Thus, PUFA showed a marked decrease in the sn-2 position, monounsaturated fatty acids (MUFA) being the major family in this position in dry-cured loin PLs. Proportions of fatty alcohols in the sn-1 position increased during the processing, agreeing with the scarce or absent phospholipase (PLase) A1 activity against the ether linkage. Moreover, no variation in the calculated amount of plasmalogens was detected between fresh and dry-cured samples, whereas there was a significant decrease (P<0.001) in both total PLs and diacylglycerophospholipids. All these changes are most likely due to lipolytic processes rather than to lipid oxidative phenomena, although the latter could also be implied in the sn-2 PUFA decrease. [Copyright &y& Elsevier]

Abstract: This study compares the profiles of water activity (a w), water content (X) and texture in loin with crusted surface versus those profiles in loin without crust, and establishes a mathematical model able to describe hardness based on a w and/or X. Two loins (m. longissimus dorsi) were dry-cured, aged and then each one was divided into four pieces. Two of them were dried at 15±2 °C, 50±3% RH (CL treatment) and the other two were dried at 2±2 °C, 80±3% RH (NCL treatment). The pieces of CL were dried under more severe conditions in order to develop a crust on the surface. Three-millimetre thick slices were taken from the most external part towards the inner part. The slices were prepared (10×10×3 mm) for texture profile analysis (TPA). Measurements of a w and X were carried out on each slice. Variance analyses and non-linear regression analyses were performed to create a model for loin hardness prediction through X and/or a w and a linear regression model for cohesiveness and springiness. CL loins showed a higher hardness and chewiness and lower cohesiveness at the surface (3-mm thickness) than the NCL loins. Hardness and chewiness, fitted with a non-linear model, were better described by X than by a w. Springiness showed a low relationship with X and a w. The on-line monitoring of X and a w at the surface of the product would enable an estimation of the profiles of water content, a w and texture and it could be, therefore, a useful tool to avoid crusting. [Copyright &y& Elsevier]

The influence of the line of Iberian pigs (Entrepelado, Lampiño, Retinto and Torbiscal) on dry-cured lion sensory traits and its relationship with several physico-chemical characteristics were analysed. Entrepelado and Lampiño lines showed a higher intramuscular fat content (P = 0.034). These lines reached the highest scores for brightness (P = 0.043), marbling (P = 0.005), odour intensity (P = 0.010) and flavour (P = 0.017). Weight losses showed a positive relationship with some texture features, as hardness and dryness, and a negative one with juiciness according to the principal component analysis (PCA). Marbling was positively linked to odour intensity, juiciness and flavour intensity. These latter sensory traits have been previously linked to dry-cured meat products acceptability. Thus, dry-cured loins from Entrepelado and Lampiño Iberian pigs seem to have better sensory profiles, mainly due to their more intense marbling. [ABSTRACT FROM AUTHOR]

Fresh and dry-cured porcine loins (Longissimus dorsi) were analysed for glutathione peroxidase (GSHPx) activity and acid reactive substances (TBARS) in order to assess the influence of meat quality and salt (NaCl) concentration on oxidative stability. The results showed lower GSHPx activity and higher TBA levels in normal meat than in PSE meat indicating a higher oxidative stress in normal meat quality. GSHPx remained active at the end of the curing process. Higher salt concentration led to lower enzyme activity and TBARS values prompted the thought of a double role of NaCl as an enzyme inhibitor and as an antioxidant molecule [Copyright &y& Elsevier]

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion [ABSTRACT FROM AUTHOR]

The effects of high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) and storage temperature (4 °C and 18 °C) on experimentally inoculated Listeria monocytogenes (L. monocytogenes) , mesophilic aerobic plate counts (APC) and yeast and mould (YM) populations in Iberian dry-cured "salchichón" (DCS) and dry-cured loin (DCL) during 120 days of storage were studied. Tocopherol contents, fatty acid profile, instrumental colour and lipid and protein oxidation were evaluated. HHP treatment reduced L. monocytogenes population by >3 log 10 in both DCS and DCL. HHP and storage temperature affected APC differently in both products, whereas YM were significantly decreased by HHP, mostly at 18 °C. Lipid and protein oxidation were promoted, mainly in DCS, and the colour was affected in a minor extent. Despite these effects on oxidation, these results suggest that HHP treatment at 600 MPa for 8 min in both products allowed to control L. monocytogenes below the microbiological limit established by the food safety regulations. • HHP treatment (600 MPa, 8 min) was effective in the reduction of L. monocytogenes in dry cured sausage and loin. • HHP together with storage at 18 °C produced a faster decrease of L. monocytogenes counts populations. • HHP and storage temperature affected colour, lipid and protein oxidation differently in dry cured sausage and loin. • Lipid and protein oxidation were higher in dry cured sausage than in dry cured loin. [ABSTRACT FROM AUTHOR]

Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and l ongissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness. Fresh loin from the youngest animals (IBxD12) had the lowest myoglobin content, redness (a*), chroma and hue angle. No differences in proximate composition or instrumental colour were found in dry-cured loins. [ABSTRACT FROM AUTHOR]

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p<0.05). Redness and yellowness were higher for Berkshire than LYD (p<0.05). Lipid oxidation and lightness did not affect by pig breed during processing stages (p>0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p<0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p<0.05). Berkshire may be better quality due to its high moisture content and pH compared to the LYD., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)