Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil.

Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsaturated fatty acids (total PUFA; 18:2 n-6 and 18:3 n-3), and a reduction in saturated fatty acids (total SFA; 14:0 and 16:0). These alterations reduced (P<0.01) the indices of atherogenicity and thrombogenicity by 4- to 5-fold in the formulation with 100% soybean oil compared to the original formulation. The levels of TBARS obtained at day 7 were positively correlated (P<0.01) with 18:2 n-6 and 18:3 n-3 (r=0.83 and 0.84, respectively) and negatively correlated with 17:0 and 17:1 (r=-0.91 and -0.89, respectively). All formulations received favourable overall acceptability by the sensory panel.

Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'.

Volatile compounds from 'Chouriço Grosso', a Protected Geographical Indication (PGI) dry fermented and ripened pork sausage, were analyzed by a purge and trap - gas chromatography-mass spectrometry system (PT/GC/MS) and compared with those from sausages obtained through a modified drying/smoking technique. At the end of the processing (40 days), the two major groups of volatiles present in both types of sausages were sulphur compounds and hydrocarbons. Total volatiles concentration was about 71 mg/kg and 99 mg/kg, respectively for traditional and modified processes. After 3 months at storage, sulphur compounds presented the highest relative values 39.4% (w/w) for traditional batch, while both sulphur compounds, 26.3% (w/w) and alcohols, 26.5% (w/w), showed identical quantities in the modified batch. By extending the product life time up to 12 months, an increase in the concentrations was observed, 193 and 266 mg/kg, respectively for traditional and modified processes. The relative quantities of the different groups diverged between the products assayed, with hydrocarbons and alcohols, and sulfur compounds and hydrocarbons predominating, by decreasing order, in traditional and modified processes, respectively.

Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added.

The presence of biogenic amines (BA) along the processing stages and storage period of "Painho de Portalegre" and its relationship with the NaCl concentration on their levels were evaluated. Total BA concentration of current "Painho de Portalegre" dry fermented sausage increased (P<0.001) with drying/smoking processing time, attaining 655mgkg(-1) dry matter (DM) at day 6, a level about six times higher than that obtained in seasoned raw material mixtures before casing stuffing (115mgkg(-1)DM). Between day 30 and 40 in the drying/smoking house, that amount increased 20-fold (2500mgkg(-1) DM) over the initial concentration. After one month of storage under vacuum at room temperature, the concentration decreased by almost half to 1561mgkg(-1)DM. Excluding tyramine, the other BA were already present in the minced raw materials. However the sum of cadaverine, putrescine, histamine and tyramine, was well below 5mgkg(-1) proposed as BA limit for meat of high hygienic quality. Cadaverine was the most concentrated BA at the last stage of the drying/smoking (1430-1254mgkg(-1)DM, after 30 and 40 days, respectively), almost double the concentration of putrescine (882-779mgkg(-1)DM), followed by tyramine, ß-phenylethylamine and spermine (376-311, 24 and 27-23mgkg(-1)DM, respectively). Variation was detected among production batches, possibly due to poor control of the processing conditions in traditional manufactures and the effects of the prevailing weather conditions. A higher salt concentration in the final product, 6% compared to 3%, led to a significant reduction in the BA level (P<0.001). This difference was particularly relevant in the early stage of the drying/smoking phase, during which the greatest microbial development mainly occurred in relation to cadaverine, ß-phenylethylamine, putrescine and tyramine levels.

Influence of lairage environmental conditions and resting time on meat quality in pigs.

This study investigated the influence of lairage environmental conditions and resting time on pig carcasses and meat quality. The experimental material consisted of 1001 cross Pietrain-Duroc-Hampshire × Belgium-LR-LW pigs, held in lairage for either ≈30 min (direct slaughter) or between 2-3 h under 12 °C/90% relative humidity (RH), 20 °C/80% or 90% RH and 35 °C/50% or 85% RH. Prior to arrival at the lairage plant they were transported for about 45-60 min and subjected to a fasting period of 36 h before loading. Unloading operation and the driving of pigs to the point of stunning were carried out according to the practices used in the plant (sticks and electrical goads were used). Batches of 20-30 mixed pigs were used in each trial, held at a stocking density of approximately 0.55 m(2)/pig (≈100 Kg live weight). Lairage environmental conditions (LC), significantly affected almost all measurements, but not pH(1), in Semi-membranosus (SM) and Longissimus dorsi (LD) muscles and the carcass damage score. The influence of resting time (RT) was basically exerted on pH(u), deep ham temperature and in pH(1), of SM, the internal muscle reflectance being mostly unaffected. There were also significant batch (B) effects in a large range of parameters. Factors greatly interacted their influence on carcass and meat quality, denoting LC × B, LC × RT × B and LC × RT the most significant effects. RT × B only showed two low significant interactions for rigor value and pH(1), in SM, suggesting that, conversely to the lairage environmental conditions the influence of resting time is practically unaffected by the day of slaughter. The increase of lairage temperature decreased the frequency of normal carcasses, followed by an expressive higher incidence of PSE status. The influence of lairage relative humidity on the PSE/DFD muscle incidence depended on the associated temperature, but the most important detrimental effects were noticed in experiments carried out at 35 °C. In respect to lairage resting time, the influence on meat quality is strictly related to environmental conditions, mainly the temperature. Nevertheless, and excepting the assays at 35 °C/85% RH, direct slaughter of pigs (= 30 min in pens) generally produced less carcasses of normal quality than resting periods up to 2-3 h.