| Title: | "Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krskopolje Pig Reared in Organic and Conventional Husbandry" |
| Author(s): | Skrlep M; Candek-Potokar M; Batorek-Lukac N; Tomazin U; Flores M; |
| Address: | "Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia. martin.skrlep@kis.si. Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia. meta.candek-potokar@kis.si. Faculty of Agriculture and Life Sciences, University of Maribor, 2311 Hoce, Slovenia. meta.candek-potokar@kis.si. Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia. nina.batorek@kis.si. Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia. urska.tomazin@kis.si. Department of Food Science, IATA-CSIC, 46980 Paterna (Valencia), Spain. mflores@iata.csic.es" |
| ISSN/ISBN: | 2076-2615 (Print) 2076-2615 (Electronic) 2076-2615 (Linking) |
| Abstract: | "Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krskopolje 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 beta-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" |
| Keywords: | dry-fermented sausage physicochemical pig production system sensory characteristics; |
| Notes: | "PubMed-not-MEDLINESkrlep, Martin Candek-Potokar, Marjeta Batorek-Lukac, Nina Tomazin, Urska Flores, Monica eng Switzerland 2019/02/15 Animals (Basel). 2019 Feb 12; 9(2):55. doi: 10.3390/ani9020055" |
