« Previous AbstractDetermination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation    Next AbstractKey odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.) »

Meat Sci

Title:		Effect of the use of entire male fat in the production of reduced salt fermented sausages
Author(s):		Corral S; Salvador A; Flores M;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es"
Journal Title:		Meat Sci
Year:		2016
Volume:		20160202
Issue:
Page Number:		140 - 150
DOI:		10.1016/j.meatsci.2016.02.005
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts"
Keywords:		Adipose Tissue/*chemistry Animals Female Fermentation Male Meat Products/*analysis Sodium Chloride/*chemistry Swine Volatile Organic Compounds/chemistry Aroma Boar taint Fermented sausages Salt reduction Volatile compounds;
Notes:		"MedlineCorral, Sara Salvador, Ana Flores, Monica eng Research Support, Non-U.S. Gov't England 2016/02/18 Meat Sci. 2016 Jun; 116:140-50. doi: 10.1016/j.meatsci.2016.02.005. Epub 2016 Feb 2"