Ingredients

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 59-76

  Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fermented sausage; Intramuscular fat; Lean; Lipid oxidation; Technological quality of meat

Indexed keywords

EID: 77956533139     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch7     Document Type: Chapter

References (102)

1. MD Aaslying. 2002. Quality indicators for raw meat. In: J Kerry, J Kerry, D Ledward, eds. Meat Processing: Improving Quality. Boca Raton, Florida: CRC Press LLC and Woodhead Publishing Ltd. Chapter 8
2. H Andersen, G Bertelsen, L Boegh-Soerensen, CK Shek, L Skibsted. 1988. Effect of light and package conditions on the colour stability of sliced ham. Meat Sci 22:283-292
3. AI Andrés, R Cava, J Ventanas, E Muriel, J Ruiz. 2004. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem 84:375-381
4. C Bejerholm, P Barton-Gade. 1986. Effect of intramuscular fat level on eating quality of pig meat. Proceedings of the 32nd European Meeting of Meat Research Workers, Ghent, 1986, pp. 389-391
5. J Boulard, M Bouyssiere, P Chevillon, R Kerisit, P Jossec. 1995. Le tri des jambons selon la qualité des gras en salle de découpe. Techni-Porc 21:31-32
6. I Chang, BM Watts. 1950. Some effects of salt and moisture on rancidity in fats. Food Res 15:313-321
7. JJ Cordoba. 1990. Transformaciones de los Componentes Nitrogenados Durante la Maduración del Jamón de Cerdo Ibérico. PhD dissertation, University of Extremadura, Spain
8. C Coutron-Gambotti, G Gandemer, S Rousset, O Maestrini, F Casabianca. 1999. Reducing salt content of dry-cured ham: Effect on lipid composition and sensory attributes. Food Chem 64:13-19
9. A Davenel, A Riaublanc, P Marchal, G Gandemer. 1999. Quality of pig adipose tissue: Relationship between solid fat content and lipid composition. Meat Sci 51:73-79
10. L de la Hoz, M D'Arrigo, I Cambero, JA Ordóñez. 2004. Development of an n-3 fatty acid and 〈 -tocopherol enriched dry fermented sausage. Meat Sci 67:485-495
11. C Diaferia, G Pirone, L La Pietra, V Magliano. 1995. Impego di microorganismi autoctoni nella preparazione del salame stagionato. I. Caratteristiche chimico-fisiche e microbiologiche in funzione del tipo e del livello di zucchero. Industria Conserve 70:138-143
12. P Durand. 1999. Ingrédients et additives. In: P. Durand, ed. Technologies des Produits de Charcuterie et des Salaisons. Paris: Tec&Doc Editions, pp. 81-124
13. K Eichenberger, P Bohni, KH Winterhalter, S Kawato, C Richter. 1982. Microsomal lipid-peroxidation causes an increase in the order of the membrane lipid domain. FEBS Letters 142:59-62
14. E Fattorusso, Y Lanzotti, O Taglialatela-Scafati, C Cicala. 2001. The flavonoids of leek, Allium porrum. Phytochem 57:565-569
15. S Ferary, J Auger. 1996. What is the true odour of cut Allium? Complementarity of various hyphenated methods: Gas chromatography-mass spectrometry and high-performance liquid chromatography mass spectrometry with particle beam and atmospheric pressure ionization interfaces in sulphenic acids rearrangement components discrimination. J Chromatogr A 750:63-74
16. EN Frankel. 1984. Lipid oxidation-Mechanisms, products and biological significance. J Am Oil Chemists Soc 61:1908-1917
17. CD Frost, MR Law, NJ Wald. 1991. By how much does dietary salt reduction lower blood-pressure 2. Analysis of observational data within populations. Br Med J 302:815-818
18. CB Frye, LW Hand, CR Calkins, RW Mandigo. 1986. Reduction or replacement of sodium-chloride in a tumbled ham product. J Food Sci 51:836-837
19. ML García, R Domínguez, MD Galvez, C Casas, MD Selgas. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60: 227-236
20. RM García-Rey, JA García-Garrido, R Quiles-Zafra, J Tapiador, MD Luque de Castro. 2004. Relationship between pH before salting and dry-cured ham quality. Meat Sci 67:625-632
21. F Gardini, M Martuscelli, MC Caruso, F Galgano, MA Crudele, F Favati, ME Guerzoni, G Suzzi. 2001. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. Int J Food Microbiol 64:105-117
22. U Gasser, W Grosch. 1988. Identification of volatile flavor compounds with high aroma values from cooked beef. Z Lebensm Unster Frosch 186:489-494
23. J Gelabert, P Gou, L Guerrero, J Arnau. 2003. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci 65:833-839
24. GG Giddings. 1977. The basis of color in muscle foods. CRC Crit Rev Food Sci Nutr 9:81-114
25. O Gimeno, I Astiasarán, J Bello. 2001a. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages. Food Microbiol 18:329-334
26. O Gimeno, I Astiasarán, J Bello. 2001b. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations. Meat Sci 57:23-29
27. JP Girard, C Bucharles, JL Berdague, M Ramihone. 1989. The influence of unsaturated fats on drying and fermentation processes in dry sausages. Fleischwirtsch 69:255-260
28. S Govindarajan. 1973. Fresh meat colour. CRC Crit Rev Food Technol 1:117-140
29. L Greenspan. 1977. Humidity fixed points of binary saturated aqueous solutions. J Res Nat Bur Stan-A. Physics and Chem 81A:89-96
30. W Grosch. 1987. Reactions of hydroperoxides- Products of low molecular weight. In: HWS Chan, ed. Autoxidation of unsaturated lipids. London: Academic Press, pp. 95-140
31. L Guerrero, P Gou, P Alonso, J Arnau. 1996. Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types. J Sci Food Agric 70:526-530
32. L Guerrero, P Gou, J Arnau. 1999. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci 52:267-273
33. E Hansen, D Juncher, P Henckel, A Karlsson, G Bertelsen, LH Skibsted. 2004. Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci 68:479-484
34. K Hofmann, K Maggrander. 1989. Reducing the common salt content of meat-products by using collagen hydrolysates. Fleischwirtsch 69:1135-1138
35. M Honkavaara. 1988. Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture. Meat Sci 24: 201-207
36. MK Horwitt. 1986. Interpretations of requirements for thiamin, riboflavin, niacin-tryptophan, and vitamin-e plus comments on balance studies and vitamin-B6. Am J Clin Nutr 44:973-985
37. JH Houben, B Krol. 1980. Acceptability and storage stability of port products with increased levels of poly-unsaturated fatty-acids. Meat Sci 5:57-70
38. E Huff-Lonergan. 2002. Water-Holding Capacity of Fresh Meat. Pork Checoff. National Pork Board, American Meat Science Association. http://www.porkboard.org/
39. C Ibáñez, L Quintanilla, C Cid, I Astiasarán, J Bello. 1997. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization of proteins. Meat Sci 46:277-284
40. JO Igene, AM Pearson. 1979. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J Food Sci 44:1285-1290
41. J Kanner, S Harel, R Joffe. 1991. Lipid peroxidation of muscle food as affected by NaCl. J Agric Food Chem 39:1017-1024
42. CC Kuo, CY Chu. 2003. Quality characteristics of Chinese sausages made from PSE pork. Meat Sci 64:441-449
43. R Lawrie. 1995. The structure, composition and preservation of meat. In: G Campbell-Platt, PE Cook, eds. Fermented Meats, London: Blackie Academic & Professional, pp. 39-52
44. CH Lea. 1937. TITULO. J Soc Chem Ind 56:376
45. F Leistner. 1992. The essential of production stable and safe raw fermented sausages. In: FJM Smulders, F Toldrá, J Flores, M Prieto, eds. New Technologies for meat and meat products. Utrecht: ECCEAMST, pp. 1-18
46. JD Love, AM Pearson. 1974. Metmyoglobin and nonheme iron as pro-oxidants in cooked meat. J Agric Food Chem 22:1032-1034
47. AF Mabrouk, LR Dugan. 1960. A kinetic study of the autoxidation of methyl linoleate and linoleic acid emulsions in the presence of sodium chloride. J Am Oil Chem Soc 37:486-490
48. TI Magra, G Bloukas, GA Fista. 2006. Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages. Meat Sci 72:280-287
49. AI Mayoral, M Dorado, MT Guillén, A Robina, JM Vivo, C Vázquez, J Ruiz. 1999. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci 52:315-324
50. E Mendoza, ML García, C Casas, MD Selgas. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci 57:387-393
51. AJ Miller, SA Ackerman, SA Palumbo. 1980. Effect of frozen storage on functionality of meat for processing. J Food Sci 45:1466-1471
52. N Mondy, D Duplat, JP Christides, I Arnault, J Auger. 2002. Aroma analysis of fresh and preserved onions and leek by dual solid phase microextraction-liquid extraction and gas chromatography-mass spectrometry. J Chromatogr A 963:89-93
53. DS Mottram. 1998. The chemistry of meat flavour. In: F Shahidi, ed. Flavor of Meat, Meat Products and Seafoods, London: Blackie Academic & Professional, pp. 5-26
54. E Muguerza, O Gimeno, D Ansorena, I Astiasarán. 2004. New formulations for healthier dry fermented sausages: A review. Trends Food Sci Technol 15:452-457
55. E Muriel, J Ruiz, L Martin, MJ Petron, T Antequera. 2004. Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines. Food Sci Technol Int 10:117-123
56. HS Na, A Arnold, AS Myerson. 1994. Cluster formation in highly supersaturated solution droplets. J Cryst Growth 139:104-112
57. E Novelli, E Zanardi, GP Ghiretti, G Campanini, G Dazzi, G Madarena, R Chizzolini. 1998. Lipid and Cholesterol Oxidation in Frozen Stored Pork, Salame Milano and Mortadella. Meat Sci 48:29-40
58. PT Olesen, AS Meyer, LH Stahnke. 2004. Generation of flavour compounds in fermented sausages-The influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci 66:675-687
59. WN Osburn, RW Mandigo, KM Eskridge. 1997. Pork skin connective tissue gel utilization in reduced-fat bologna. J Food Sci 62:1176-1182
60. JE Osinchak, HO Hultin, TZ Olver, S Kelleher, CH Huang. 1992. Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Rad Biol Med 12:35-41
61. SA Palumbo, M Komanowsky, V Metzger, JL Smith. 1977. Kinetics of pepperoni drying. J Food Sci 42:1029-1033
62. SN Papadimas, JG Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci 51: 103-113
63. EJ Papavergou, JG Bloukas, G Doxastakis. 1999. Effect of lupin seed proteins on quality characteristics of fermented sausages. Meat Sci 52:421-427
64. G Pastorelli, S Magni, R Rossi, E Pagliarini, P Baldini, P Dirinck, F Van Opstaele, C Corino. 2003. Influence of dietary fat on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Sci 65:571-580
65. O Prändl, A Fischer, T Schmidhofer, HJ Sinell. 1988. Fleisch. Technologie und Hygiene der Gewinnung und Verarbeitung. Stuttgart: Ulmer
66. J Ruiz, C García, E Muriel, AI Andres, J Ventanas. 2002. Influence on sensory characteristics on the acceptability of dry-cured ham. Meat Sci 61: 247-354
67. J Ruiz, CJ López-Bote. 2002. Improvement of drycured ham quality by lipid modification through dietary means. In: F Toldrá, ed. Research Advances in the Quality of Meat and Meat Products. Kerala, India: Research Signpost, pp. 255-271
68. J Ruiz, J Ventanas, R Cava, AI Andrés, C García. 2000. Texture and appearance of dry-cured ham as affected by fat content and fatty acid composition. Food Res Int 33:91-95
69. J Ruiz, J Ventanas, R Cava, ML Timon, C García. 1998. Sensory characteristics of Iberian ham: Influence of processing time and slice location. Food Res Int 31:53-58
70. RE Rust. 1987. Sausage products. In: JF Price, BS Schweigert, eds. The Science of Meat and Meat Products (3rd ed.) Westport, Connecticut: Food and Nutrition Press, Inc., pp. 457-485
71. RE Rust. 1988. Formulated meat products using edible meat by-products. In: AM Pearson, TR Dutson, eds. Edible Meat By-products. Advances in Meat Research 5. London: Elsevier Applied Science, pp. 341-357
72. JG Sebranek, VJH Sewalt, KL Robbins, TA Houser. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci 69:289-296
73. F Shahidi, J Yun, LJ Rubin, DF Wood. 1987. The hexanal content as an indicator of oxidative stability and flavor acceptability in cooked ground pork. Can Inst Food Sci Technol 20:104-106
74. TJ Sims, AJ Bailey. 1981. Connective Tissue. In: R Lawrie, ed. Developments in Meat Science 2. London: Applied Science Publishers, pp. 29-60
75. LH Skibstead. 1992. Cured meat products and their oxidative stability. In: DA Ledward, DE Johnston, MK Knight, eds. The Chemistry of Muscle-Based Foods. Cambridge: The Royal Society of Chemistry, pp. 266-286
76. JF Sofos. 1986. Antimicrobial activity and functionality of reduced sodium-chloride and potassium sorbate in uncured poultry products. J Food Sci 51:16-20
77. G Solignat. 1999. Séchage-Maturation. In: P Durand, ed. Technologies des Produits de Charcuterie et des Salaisons. Paris: Tec&Doc Editions, pp. 279-401
78. A Soyer. 2005. Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). Eur Food Res Technol 221:412-415
79. A Soyer, AH Ertas, U Uzumcuoglu. 2005. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci 69(1):135-141
80. LH Stahnke. 1995. Dried sausages fermented with Staphylococcus-xylosus at different temperatures and with different ingredient levels 2. Volatile components. Meat Sci 41:193-209
81. A Stiebing, D Kuhne, W Rodel. 1993. Fat qualityI-Its influence on the storage stability of firm dry sausage. Fleischwirtsch 73:1169-1172
82. LF Thiel, PJ Bechtel, FK McKeith, J Novakofski, TR Carr. 1986. Effect of salt reduction on the yield, breaking force, and sensory characteristics of emulsion-coated chunked and formed ham. J Food Sci 51:1439-1443
83. K Tjener, LH Stahnke, L Andersen, J Martinussen. 2004. The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system. Int J Food Microbiol 97:31-42
84. F Toldrá, M Flores, Y Sanz. 1997. Dry-cured ham flavour: Enzymatic generation and process influence. Food Chem 59:523-530
85. F Toldrá, E Rico, J Flores. 1992. Activities of pork muscle proteases in model cured meat systems. Biochimie 74:291-296
86. WE Townsend, CE Davis, CE Lyon, SE Mescher. 1980. Effect of pork quality on some chemical, physical, and processing properties of fermented dry sausage. J Food Sci 45:622-626
87. I Valencia, D Ansorena, I Astiasarán. 2006. Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs. Meat Sci 72:727-733
88. AMC Vanburik, JT Dekoos. 1990. Sodium lactate in meat products. Fleischwirtsch 70:1266-1268
89. S Ventanas, M Estevez, JF Tejeda, J Ruiz. 2006. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci 72:647-655
90. S Ventanas, J Ventanas, J Ruiz. 2007. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing systems. Meat Sci 75:211-219
91. R Vergawen, F Van Leuven, A Van Laere. 1998. Purification and characterization of strongly chitin-binding chitinases from salicylic acid treated leek (Allium porrum). Physiol Plantarum 104:175-182
92. W Visessanguan, S Benjakul, A Panya, C Kittikun, A Assavanig. 2005. Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham-A Thai fermented pork sausage. Meat Sci 69:355-362
93. C Waade, LH Stahnke. 1997. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profile. Meat Sci 46:101-114
94. N Warnants, MJ Van Oeckel, CC Boucque. 1998. Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami. Meat Sci 49:435-445
95. F Wirth. 1985. The technology of processing meat not of standard quality. Fleischwirtsch 66:998
96. F Wirth. 1988. Technologies for making fat-reduced meat products. Fleischwirtsch 68:1153-1156
97. J Wismer-Pedersen. 1987. Water. In: JF Price, BS Schweigert, eds. The Science of Meat and Meat Products. Westport, Connecticut: Food & Nutrition Press Inc., pp. 141-154
98. FW Wood. 1966. Diffusion of salt in pork muscle and fat tissue. J Sci Food Agric 17:138-140
99. JD Wood. 1984. Fat deposition and the quality of fat tissue in meat animals. In: J Wiseman, ed. Fats in Animal Nutrition. London: Butterworths, pp. 407-435
100. YL Xiong. 2000. Protein oxidation and implications for muscle foods quality. In: EA Decker, C Faustman, CJ López-Bote, eds. Antioxidants in Muscle Foods. New York: Wiley, pp. 85-111
101. MC Yin, SM Tsao. 1999. Inhibitory effect of seven Allium plants upon three Aspergillus species. Int J Microbiol 49:49-56
102. GH Zhou, A Yang, RK Tume. 1993. A relationship between bovine fat color and fatty-acid composition. Meat Sci 35:205-212