JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality
Choe, Ho Sung; Shim, Kwanseob; Jung, Jong Hyun; Chung, Yi Hyung; Shin, Daekeun;
  PDF(new window)
 Abstract
The objective of this study was to investigate the effects of two different ripening durations, with, or without adding rosemary powder, on Lomo embuchado (LEO) sausage quality. All LEOs were ripened for two different durations, 45 or 60 d, with, or without the addition of rosemary powder, as follows: 1) LEO ripened for 45 d (LER45), 2) LEO ripened for 60 d (LER60), 3) rosemary LEO ripened for 45 d (RLE45), and 4) rosemary LEO ripened for 60 d (RLE60). Significant differences were observed in both moisture and ash content, with higher moisture and less ash content in LER45 (p<0.05). No trend was shown in the crude protein content of the four different treatments, but significantly low protein content was shown only in RLE45 (p<0.05). Ripening for 45 d improved the lightness, yellowness, and water activity of LEOs (p<0.05). However, ripening duration together with rosemary powder addition had no significant effects on redness (p>0.05). The LER45 generated significantly improved chewiness, gumminess, and hardness, as compared to both LER60 and RLE60 (p<0.05). In conclusion, the results suggest that ripening for 45 d seems to enhance LEO quality, but that rosemary powder addition may not be required to develop good LEO quality.
 Keywords
Lomo embuchado;sausage;ripening duration;rosemary powder;quality;
 Language
English
 Cited by
 References
1.
Aguirrezabal, M. M., Mateo, J., Dominguez, M. C., and Zumalacarregui, J. M. (2000) The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci. 54, 77-81. crossref(new window)

2.
Antara, N. S., Sujaya, I. N., Yokota, A., Asano, K., Aryanta, W. R., and Tomita, F. (2002) Identification and succession of lactic acid bacteria during fermentation of 'urutan' a Balinese indigenous fermented sausage. World J. Microb. Biot. 18, 255-262. crossref(new window)

3.
AOAC (1995) Official Methods of Analysis. Vol. 4, 16th ed. Association of Official Anlaytical Chemists, Washington DC. USA.

4.
Coppola, S., Mauriello, G., Aponte, M., Moschetti, G., and Villani, F. (2000) Microbial succession during ripening of Naples- type salami, a southern Italian fermented sausage. Meat Sci. 56, 321-329. crossref(new window)

5.
Fermandez-Lopez, J., Sayas-Barbera, E., Perez-Alvarez, J. A., and Aranda-Catala, V. (2004) Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl. 29, 67-74. crossref(new window)

6.
Fermandez-Lopez, J., Sendra, E., Sayas-Barbera, E., Navarro, C., and Perez-Alvarez, J. A. (2008) Physico-chemical and microbiological profiles of "salchichon" (Spanish dry-fermented sausages) enriched with orange fiber. Meat Sci. 80, 410-417. crossref(new window)

7.
Fernanadez, M., Ordonez, J. A., Cambero, I., Santos, C., Pin, C., and de la Hoz, L. (2007) Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chem. 101, 107-112. crossref(new window)

8.
Hernandez, P., Navarro, J. L., and Toldra, F. (1999) Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. Meat Sci. 51, 123-128. crossref(new window)

9.
Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., and Johnson, M. G. (1996) Natural antioxidant extract from Fenugreek (Trigonella foenumgraecum) for ground beef patties. J. Food Sci. 61, 516-519. crossref(new window)

10.
Hoz, L., D'Arrigo, M., Cambero, I., and Ordooez, J. A. (2004) Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage. Meat Sci. 67, 485-495. crossref(new window)

11.
Hutton, T. (2002) Technological functions of salt in the manufacturing of food and drink products. Brit. Food J. 104, 126-152. crossref(new window)

12.
Ivanovic, J., Misic, D., Zizovic, I., and Ristic, M. (2012) In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates. Food Control 25, 110-116. crossref(new window)

13.
Jurado, A., Carcia, C., Timon, M. L., and Carrapiso, A. I. (2007) Effect of ripening time and rearing system on amino acid-related flavor compounds of Iberian ham. Meat Sci. 75, 585-594. crossref(new window)

14.
Kil, H. Y., Seong, E. S., Ghimire, B. K., Chung, I. M., Kwon, S. S., Goh, E. J., Heo, K., Kim, M. J., Lim, J. D., Lee, D., and Yu, C. Y. (2009) Antioxidant and antimicrobial activities of crude sorghum extract. Food Chem. 115, 1234-1239. crossref(new window)

15.
Li, X. Q., Ji, C., Sun, Y. Y., Yang, M. L., and Chu, X. G. (2009) Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS. Food Chem. 113, 692-700. crossref(new window)

16.
Molinero, C., Martinez, B., Rubio, B., Rovira, J., and Jaime, I. (2008) The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de Leon. Meat Sci. 80, 370-379. crossref(new window)

17.
Moreno, S., Scheyer, T., Romano, C. S., and Vojnov, A. A. (2006) Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Res. 40, 223-231. crossref(new window)

18.
Muguerza, E., Gimeno, O., Ansorena, D., and Astiasaran, I. (2004) New formulations for healthier dry fermented sausages: a review. Trends Food Sci. Tech. 15, 452-457. crossref(new window)

19.
Ordooez, J. A., Hierro, E. M., Bruna, J. M., and de la Hoz, L. (1999) Changes in the components of dry-fermented sausages during ripening. Crit. Rev. Food Sci. Nutr. 39, 329-367. crossref(new window)

20.
Perez-Alvarez, J. A., Sanchez-Rodriguez, E., Fernandez-Lopez, J., Asuncion Gago-Gago, M., Ruiz-Peluffo, C., Rozmini, M., Pagan-Moreno, M. J., Lopez-Santovena, F., and Aranda-Catala, V. (1997) Chemical and color characteristics of "Lomo embuchado" during salting seasoning. J. Muscle Foods 8, 395-411. crossref(new window)

21.
Perez-Alvarez, J. A., Sayas-Barbera, M. E., Fernandez-Lopez, J., and Aranda-Catala, V. (1999) Physicochemical characteristics of Spanish-type dry-cured sausage. Food Res. Int. 32, 599-607. crossref(new window)

22.
Poligne, I., Collignan, A., and Trystram, G. (2002) Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork. J. Food Sci. 67, 2976-2986. crossref(new window)

23.
Powers, E. M. (1975) Lawyer R, Matsuoka Y. Microbiology of processed spices. J. Milk Food Technol. 38, 683-687.

24.
Reina, R., Sanchez del Pulgar, J., Lopez-Buesa, P., and Garcia, C. (2014) Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes. Meat Sci. 96, 230-236. crossref(new window)

25.
Sallam, K. I., Ishioroshi, M., and Samejima, K. (2004) Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Sci. Tech. 37, 849-855. crossref(new window)

26.
SAS (1998) SAS/STAT software for PC. Release 6.12, SAS Institute Inc., Cary, NC. USA.

27.
Shin, D. (2006) Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content. MS thesis. Texas A&M University at College Station, USA

28.
Shin, D., Yang, H. S., Min, B. R., Narciso-Gaytan, C., Sanchez-Plata, M. X., and Ruiz-Feria, C. A. (2011) Evaluation of antioxidant effects of vitamin C and E alone and in combination with sorghum bran in a cooked and stored chicken sausage. Korean J. Food Sci. An. 31, 693-700. crossref(new window)

29.
Susan Brewer, M., Mckeith, F., Martin, S. E., Dallmier, A. W., and Meyer, J. (1991) Sodium lactate effects on shelf-life, sensory, and physical characteristics of fresh pork sausage. J. Food Sci. 56, 1176-1178. crossref(new window)

30.
Woelfel, R. L., Owens, C. M., Hirschler, E. M., Martinez-Dawson, R., and Sams, A. R. (2002) The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Sci. 81, 579-584. crossref(new window)