Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs

Physical (pH and L*a*b* values) and chemical (moisture, protein, total fat, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn) characteristics of offal consisting of the tongue, heart, lungs, liver, spleen, kidney, brain, and spinal cord of free-range reared Swallow-Belly Mangalica pigs were determined. Many significant differences were found among mean values of quality traits. However, except for a few cases, the determined offal quality traits were in the characteristic ranges reported in the literature. Lungs were high in pH24h (P24h, moisture (P<0.01), and total ash concentration. The highest levels of protein (P<0.01), Mg, Fe (P<0.05), Zn (P<0.01), and Mn (P<0.01) and the lowest of Na were found in liver. The darkest colour (lowest L* value), highest concentration of K, the lowest concentration of total fat and Ca were found in spleen. Finally, spinal cord was the highest in total ash (P<0.01), P (P<0.01), and Ca (P<0.05) and the lowest in protein, Mg (P<0.05), Fe, and Zn (P<0.01) concentration

Effect of chitosan coating with the addition of caraway essential oil and beeswax on oxidative stability of petrovská klobása sausage

The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage. During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05)

Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 µg/g, in MAP sausage 2.98 µg/g and in unpacked sausage 4.94 µg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste

Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions

In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS method. Addition of zeolite, activated carbon and gravel filters significantly reduced PAH levels (P lt 0.05). Levels of naphthalene, acenaphthylene, fluorine, phenanthrene and fluoranthene were reduced using zeolite, activated carbon and gravel filters by 42.14, 40.64, 42.5 (Naph), 49.81, 48.96, 48.96 (Acy), 32.71, 30.79, 26.15 (Fln), 28.79, 31.68, 18.34 (Phe) and 4.14, 3.87 and 1.12 (Flt) µg/kg, respectively. The addition of zeolite and activated carbon filters reduced amount of anthracene by 15.28 and 11.89 µg/kg and amount of pyrene by 1.25 and 0.6 µg/kg, while addition of gravel filters did not influence significantly these PAHs (P > 0.05). However all filters decreased acenaphthene, benz[a]anthracene and chrysene below detection limits. Zeolite was the most effective adsorbent for PAHs. All samples were under maximum limit of BaP (2 μg/kg) and PAH4 (12 μg/kg) set by European Commission Regulation 835/2011. Based on results in the present study it can be stated that common carp smoked in both direct and indirect conditions can be considered to be safe for consumption

Effect of endpoint internal temperature on mineral contents of roasted pork loin

The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). Pork was roasted in oven set to 163 °C. In both raw and cooked samples, phosphorous was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by flame atomic absorption spectrometry after mineralisation by dry ashing. All roasting treatments led to significantly increased mineral contents, except for sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at 61 °C for calcium, 71 °C for manganese and 91 °C for phosphorous, potassium, sodium, magnesium, zinc, iron and copper

Mineral concentration of the kidney in ten different pig genetic lines from Vojvodina (northern Serbia)

Concentration of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn) was determined in the kidney tissue of sixty-nine pigs belonging to ten different genetic lines of pigs, produced in Vojvodina (northern Serbia). Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. The order of the minerals in the kidney tissue and their content ranges in mg/100 g was P (246–347, on average 287) > K (142–236, on average 189) > Na (102–187, on average 130) > Mg (17.8–36.6, on average 23.3) > Ca (15.9–27.7, on average 20.2) > Fe (5.32–10.42, on average 7.42) > Zn (2.15–4.10, on average 2.99) > Cu (0.62–2.15, on average 1.29) > Mn (0.16–0.30, on average 0.22). Genetic lines of pigs had no influence on mineral concentrations of kidney (P>0.05). The Vojvodian pig kidney showed slightly lower K, slightly higher P and Mn, and higher Ca contents, compared to the values reported in the literature

Quality traits of <i>longissimus lumborum</i> muscle from White Mangalica, Duroc × White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study

To compare quality traits of <i>longissimus lumborum</i> muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc  ×  White Mangalica (DWM) and 20 Large White (LW) pigs were allotted to the same indoor rearing and feeding conditions. Crossbred and LW pigs grew faster than WM pigs reaching 150 kg on average 168 and 288 days before WM, respectively. Meat from WM pigs had the highest intramuscular fat content and darkest and reddest colour; crosses were at an intermediate position, with significant differences among all genotypes. In addition, ultimate pH, water-holding capacity and iron content were significantly the highest in meat from WM pigs, compared to the other two genotypes. Crossing WM with Duroc had a significant effect on individual fatty acid content of meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. WM and DWM pigs had significantly more tender meat than LW pigs. Monounsaturated fatty acids (MUFAs) were most abundant, followed by saturated (SFAs) and polyunsaturated fatty acids (PUFAs) in meat from all animals. Meat from WM and DWM pigs had a significantly higher percentage of MUFAs and significantly lower percentage of SFAs than LW pigs

DRYING CHARACTERISTICS OF TRADITIONAL FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA -THE EFFECT OF DIFFERENT RIPENING CONDITIONS AND USE OF STARTER CULTURE

ABSTRACT: A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (a w ) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P&lt;0.05), especially in those made with SC. High values of coefficient of determination (r 2 &gt;0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product