3 research outputs found
Technologies de procédé et de contrÎle pour réduire la teneur en sel du jambon sec et des saucissons
Dans certains pays europĂ©ens, les produits carnĂ©s Ă©laborĂ©s peuvent reprĂ©senter prĂšs de 20% de la consommation journaliĂšre de sodium. De ce fait, les industries de la viande tentent de rĂ©duire la teneur en sel dans les produits carnĂ©s pour rĂ©pondre, dâune part aux attentes des consommateurs et dâautre part aux demandes des autoritĂ©s sanitaires. Le systĂšme QuickâDryâSlice process (QDSÂź), couplĂ© avec lâutilisation de sels substituant le chlorure de sodium (NaCl), a permis de fabriquer, avec succĂšs, des saucisses fermentĂ©es Ă basse teneur en sel en rĂ©duisant le cycle de fabrication et sans ajout de NaCl supplĂ©mentaire. Les technologies de mesure en ligne non destructives, comme les rayons X et lâinduction Ă©lectromagnĂ©tique, permettent de classifier les jambons frais suivant leur teneur en gras, un paramĂštre crucial pour adapter la durĂ©e de lâĂ©tape de salaison. La technologie des rayons X peut aussi ĂȘtre utilisĂ©e pour estimer la quantitĂ© de sel incorporĂ©e pendant la salaison. Lâinformation relative aux teneurs en sel et en gras est importante pour optimiser le processus dâĂ©laboration du jambon sec en rĂ©duisant la variabilitĂ© de la teneur en sel entre les lots et dans un mĂȘme lot, mais aussi pour rĂ©duire la teneur en sel du produit final. Dâautres technologies comme la spectroscopie en proche infrarouge (NIRS) ou spectroscopie microondes sont aussi utiles pour contrĂŽler le processus dâĂ©laboration et pour caractĂ©riser et classifier les produits carnĂ©s Ă©laborĂ©s, selon leur teneur en sel. La plupart de ces technologies peuvent ĂȘtre facilement appliquĂ©es en ligne dans lâindustrie afin de contrĂŽler le processus de fabrication et dâobtenir ainsi des produits carnĂ©s prĂ©sentant les caractĂ©ristiques recherchĂ©es.In some European countries, processed meat products can contribute up to 20% of the sodium intake of the diet. Therefore, meat industries are interested in reducing the salt content of meat products to match both consumer and health authority demands. The QuickâDryâSlice process (QDSÂź) technology, in combination with the use of potassium salts as NaCl substitutes, has been successfully used to manufacture saltâreduced fermented sausages in a short period of time and without added NaCl. Online nonâdestructive technologies such as Xâray and Electromagnetic Induction allow green hams to be classified according to their fat content which is a crucial parameter to adjust the duration of the salting period. Xâray technologies can also be used to estimate the salt uptake after salting. Information regarding fat and salt contents is important to optimize the dryâcured ham process by decreasing salt content variability (interâ and intraâ batch) and by reducing the salt content of the final product. Other technologies such as Near Infrared Spectroscopy (NIRS) and Microwave Spectroscopy are useful to control the process and to characterize and classify the product according to its salt content. Most of these technologies can be easily implemented on line in the industry in order to control manufacturing processes, and to produce meat products with the desired characteristics
Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality
Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat qualit
Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams
The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F0, Y2, Y90) were observed. Candidate protein markers for the quality of processed dry-cured hams were identifie