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Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride
Food Control 50 (2015) 763e769
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Physicochemical and microbial changes during the manufacturing n salted with potassium, calcium and process of dry-cured laco magnesium chloride as a partial replacement for sodium chloride M. Lorenzo a, *, Roberto Bermúdez a, Ruben Domínguez a, Andrea Guiotto b, Jose ~ os a Daniel Franco a, Laura Purrin a b
n das Vin gico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnolo gico de Galicia, San Cibra ~ as, 32900 Ourense, Spain Centro Tecnolo n, Parcela 146, Arteixo 15142, A Corun ~ a, Spain GISVA, S.A., Polígono de Sabo
a r t i c l e i n f o
a b s t r a c t
Article history: Received 19 June 2014 Received in revised form 6 October 2014 Accepted 14 October 2014 Available online 22 October 2014
The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on the physicochemical properties, microbial counts through the dry-ripening process and on the sensory n (treatment I: characteristics of the final product was evaluated and compared to those of control laco 100% NaCl). Microbial counts showed significant (P < 0.05) differences among batches, since the higher n submitted to formulations II. Statistical analysis did not counts were obtained in the dry-cured laco show significant (P < 0.05) differences in the moisture content between control and treatment II, whereas the moisture content in treatment III and IV was significantly higher (P < 0.05) in comparison with control (treatment I). On the other hand, texture parameters were significantly (P > 0.05) affect by n submitted sodium replacement, since the higher shear force values were obtained in the dry-cured laco to formulations II. Regarding mineral content, a significant reduction (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed during their production. Finally, both control batch and those submitted to treatments III and IV were preferred by the assessors with respect to overall acceptability attribute than those submitted to treatment II, so that these treatments could be successfully used for sodium reduction. © 2014 Elsevier Ltd. All rights reserved.
Keywords: Meat product Low salt Chloride salt Partial substitution
1. Introduction In recent years consumer studies have begun to show that meat consumption is being more and more influenced by health and nutritional considerations (Fonseca & Salay, 2008). Mean daily sodium intakes of populations in Europe ranges from about 3 to 5 g (8e11 g NaCl; EFSA, 2005). On a popular basis, it has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, limitation of dietary sodium intake should be achieved by restricting daily salt (sodium chloride) intake to less than 5 g per day (WHO/ FAO, 2003). In the case on Spain, in 2008 the Spanish Food Safety and Nutrition Agency started a salt reduction plan with certain specific goals enabling intake to go down from the current value of 9.7 g/day to an intake of less than 8.0 g/day by 2014.
* Corresponding author. Tel.: þ34 988 548 277; fax: þ34 988 548 276. E-mail address: [email protected] (J.M. Lorenzo). http://dx.doi.org/10.1016/j.foodcont.2014.10.019 0956-7135/© 2014 Elsevier Ltd. All rights reserved.
n is a salted, dried and ripened meat product Dry-cured laco manufactured in the northwest of Spain by traditional methods n, that use pork foreleg as the raw material (Lorenzo, García Fonta Franco, & Carballo, 2008a). The manufacturing process is very similar to that of dry-cured hams, in regard to the steps, equipment and facilities required (Lorenzo, Martínez, Franco, & Carballo, 2007). The final product is usually consumed after cooking; however, it can be consumed in the raw state if the ripening period has been long enough. Due to the connection between sodium and coronary heart diseases, the demand of consumers for a variety of low salt meat products with the same quality characteristics has increased (Ruusunen & Puolanne, 2005). Sodium reduction in meat products is possible but difficult to achieve due to the numerous technological properties of NaCl, especially in the meat industry. In fact, NaCl is an essential ingredient in processed meat products, contributing to the water holding capacity, color, fat binding properties, flavor and texture. In addition, it is known that salt has an impact on physicochemical properties and sensory characteris~ os, Bermúdez, Tempera n, et al., 2011), which are tics (Purrin
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n involved in the development of the typical flavor of dry-cured laco ~ os, Franco, Carballo, & Lorenzo, 2012). (Purrin On the other hand, its high sodium content makes dry-cured n a no recommended product for hypertensive consumers. laco n industry to lower Therefore, it is a challenge for the dry-cured laco n (ranged from 7.50 to 10.40 g NaCl/100 g of sodium content in laco DM; Garrido, Domínguez, Lorenzo, Franco, & Carballo, 2012) due to concern for hypertension-suffers (Doyle & Glass, 2010). A possible approach to reduce the global sodium content is the partial or total replacement of NaCl with other chloride salts (KCl, CaCl2 and MgCl2). Partial sodium replacement with other cations such as potassium, calcium and magnesium has recently been proposed for ~ o, Grau, Toldra , et al., 2009; Spanish dry-cured pork loins (Alin Armenteros, Aristoy, Barat, & Toldr a, 2009). The results showed that the presence of other chloride salts delayed the decrease in water activity and thus increased the post-salting time needed to reach similar water activities as in the traditional process. Regarding microbial safety, the partial replacement of NaCl by others salts maintains the microbiological stability of dry-cured ~ o et al., 2010) and ham (Blesa et al., 2008), dry-cured loin (Alin n, & Bello, 2001). To this fermented sausages (Gimeno, Astiasara regards, Raccach and Henningen (1997) noticed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl2 instead of NaCl and KCl in pork sausages. The aim was to study the influence of partial sodium replacement with potassium, calcium and magnesium chloride salts on the physicochemical properties, microbial counts and sensory characn. teristics during the manufacturing process of dry-cured laco
2. Material and methods 2.1. Samples n samples with an average weight of Sixty fresh laco 4.61 ± 0.47 kg were obtained from a local slaughterhouse in the n pieces (triceps brachii area of Ourense. Four of the fresh laco muscle) were sampled and analyzed in order to characterize the n samples were submitraw material. The remaining fifty-six laco n processing (Purrin ~ os, Bermúdez, Franco, ted to the traditional laco n samples were randomly Carballo, & Lorenzo, 2011). Thus, the laco n in each batch. Laco n divided into four batches with fourteen laco from the first batch were salted with the traditional NaCl (100% NaCl, treatment I) and were used as control of the sensory and physicochemical parameters, whereas the other batches were salted in the same way but with partial substitutions of NaCl by other salts. So, the second batch was salted with 50% NaCl and 50% KCl (treatment II); the third batch with 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 (treatment III); and the fourth batch with 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2 (treatment IV). The salting stage was carried out between 2 and 5 C and relative humidity (HR) between 80 and 90% during a total of 5 days. After the salting stage the pieces were taken from the heap, brushed, washed, and transferred to a post-salting room where they stayed for 14 days at 2e5 C and around 85e90% HR. After the post-salting stage the pieces were transferred to a room at 12 C and 74e78% HR where a dryingeripening process took place for 84 days. Samples were taken after salting, after post-salting and after n dryingeripening stages. In each sampling point, a total of 4 laco n samples were skinned, samples of each batch were analyzed. Laco deboned, and triceps brachii muscle was extracted. At the end of process, two piece of each group was used for the sensorial analysis. Previous to the sensorial analysis, the samples were desalted in a container with water for 48 h. The water was removed every 16 h. After this period, the samples were cooked in boiling water for 2 h.
2.2. Microbial analysis n was asepFor microbiological analysis, a 10 g sample of laco tically weighted in a sterile plastic bag, previously removing and discarding the outer plastic. Subsequently samples were homogenized with 90 mL of a sterile solution of 0.1% (w/v) peptone water (Oxoid, Unipath, Basingstoke, UK), containing 0.85% NaCl and 1% Tween 80 as emulsifier, for 2 min at 20e25 C in a Masticator blender (IUL Instruments, Barcelona, Spain), thus making a 1/10 dilution. Serial 10-fold dilutions were prepared by mixing 1 mL of the previous dilution with 9 mL of 0.1% (w/v) sterile peptone water. Total viable counts were enumerated in Plate Count Agar (PCA; Oxoid, Unipath Ltd., Basingstoke, UK) and incubated at 30 C for 48 h; salt-tolerant flora were determined on Mannitol Salt Agar (MSA) (Oxoid, Unipath Ltd., Basingstoke, UK) after incubation at 37 C for 48 h and yeasts were enumerated using OGYE Agar Base (Merck, Darmstadt, Germany) with OGYE Selective Supplement (Merck, Darmstadt, Germany), previously ready and incubated at 25 C for 4e5 days. After incubation, plates with 30e300 colonies were counted. The microbiological data were transformed into logarithms of the number of colony forming units (CFU/g). 2.3. pH, moisture content, water activity and color parameters The pH of samples was measured using a digital pH-meter (Thermo Orion 710 Aþ, Cambridgeshire, UK) equipped with a penetration probe. Moisture percentage was determined by oven drying (Memmert UFP 600, Schwabach, Germany) at 105 C until constant weight (ISO, 1997), and calculated as sample (5 g) weight loss. Water activity was determinated using a Fast-lab (Gbx, re Ce dex, France) water activity meter, previously Romans sur Ise adjusted with sodium chloride and potassium sulfate. A portable colorimeter (Konica Minolta CM-600d Osaka, Japan) with pulsed xenon arc lamp, 0 viewing angle geometry and 8 mm aperture size, was used to estimate meat color in the CIELAB space: lightness, n piece was cut (L*); redness, (a*); yellowness, (b*). Each laco (2.5 cm) and the color of the slices was measured three times for each analytical point. Before each series of measurements, the instrument was calibrated using a white ceramic tile. 2.4. WarnereBratzler test Seven meat pieces of 1 1 2.5 cm (height width length) were removed parallel to the muscle fiber direction and were completely cut using a WarnereBratzler (WB) shear blade with a triangular slot cutting edge (1 mm of thickness). Maximum shear force, firmness and total work were obtained using a texture analyzer (TA.XTplus, Stable Micro Systems, Vienna Court, UK). These parameters were obtained using the available computer software [Texture Exponent 32 (version 1.0.0.68), Stable Micro Systems, Vienna Court, UK]. 2.5. Mineral composition Five gram (5.000 ± 0.001 g) samples were weighed into porcelain crucibles for mineral analysis. The samples were incinerated in a furnace at 450 C for 12 h. The ash was dissolved in 10 mL of 1 M HNO3. The quantification of mineral elements (Na, K, Ca and Mg) was performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES), using a Thermo-Fisher ICAP 6000 plasma emission spectrometer (Thermo-Fisher, Cambridge, UK), equipped with a radio frequency source of 27.12 MHz, a peristaltic pump, a spraying chamber and a concentric spray nebulizer. The system was totally controlled by ICP software using 99.996% liquid argon
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
plasma gas (Praxair, Madrid, Spain). Operating conditions of the ICP-OES equipment were: reflected power, 1150 W; nebulizer gas flow, 0.7 L/min; auxiliary argon flow, 0.5 L/min; main argon flow, 12 L/min; background correction, 2 points; integration and reading time, 5 s; replicate number, 3; height of vertical observation, 19 mm; nebulizer pressure, bar and radial torch configuration. The operating wavelengths were: Ca, 422.673 nm; K, 769.896 nm; Mg, 279.079 nm and Na, 818.326 nm. Stock solutions at 1000 mg/L for Ca, K, Mg and Na (SCP-SCIENCE, Courtaboeuf, France) were used for preparing the standard solutions in 4% HNO3, v/v. The concentration ranges the standard solutions were: 0.41e400 mg/kg of Ca; 0.41e610 mg/kg of K and Na; and 0.145e145 mg/kg of Mg. The final value for each element was obtained by calculating the average of three determinations. 2.6. Sensorial analysis n submitted to four At the end of dry-ripening stage, laco different salting treatments were subjected to sensory analysis to determine the influence of the partial substitution on sensory properties. A panel was conducted with ten panellists selected from the Meat Technology Centre of Galicia. The panellists were trained according to the methodology proposed by ISO regulations (ISO 8586:2012) during two weeks with the attributes and the scale to be used. Quantitative descriptive analyses (Stone & Sidel, 2004) were carried out to assess the intensity color, intensity odor, saltiness, bitterness and hardness of the finished product. The samples were presented to the panelists with three-digit codes and in random order. The intensity of every attribute was expressed on an unstructured scale from 0 (sensation not perceived) to 9 (maximum of the sensation). Sensory evaluation was repeated in two sessions (four samples per session) carried out in two different days. During sensory evaluation, the panellists were situated in private cabinet illuminated with red light. Water to clean the palates and remove residual flavors was used at the beginning of the session and in between samples. The final scores were averaged over all panelists. 2.7. Statistical analysis All statistical analysis was performed using IBM SPSS Statistics 19 software (IBM, Chicago, IL, USA). After verification of normal distribution and constant variance of data, significant differences were determined using one-way analysis of variance (ANOVA). A Duncan's test was performed to compare the mean values for processing time and partial sodium replacement at a significance level of P < 0.05. Correlations between variables were determined by correlation analyses using the Pearson's linear correlation coefficient with the above statistical software package mentioned. 3. Results and discussion 3.1. Effect of the salting treatments on microbial counts The evolution of microbial counts throughout the manufacture n submitted to four different salting treatments is of dry-cured laco shown in Table 1. Processing time influenced significantly (P < 0.001) on total viable counts (TVC) in the four different salting treatments studied. The higher TVC (6.16 log cfu/g) observed in raw pieces could be related to an appreciable contamination of the pieces and an important microbial multiplication in the quartering n, Franco, & Carballo, 2007). At the rooms (Lorenzo, García Fonta end of process, significant (P < 0.05) differences among batches were observed, since the higher counts were obtained in the dry n submitted to formulations II (salted using a mixture cured laco of NaCl and KCl at 50%). This finding is in agreement with those
765
reported by Raccach and Henningen (1997) who observed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl2 instead of NaCl and KCl in pork sausages. These out~ o et al. comes are in disagreement with those reported by Alin (2010) and Blesa et al. (2008) who did not find significant differences between the chloride salts employed during their production. The replacement of NaCl by other salts appears to increase the quantity of salt-tolerant flora (Table 1). Specifically, the dry-cured n with salt formulation II (salted using a mixture of NaCl and laco KCl at 50%) and III (salted with 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2) showed significant (P < 0.05) higher halotolerant counts compared to the other ones. This result is in disagreement with ~ o et al. (2010) who noticed lower levels of those reported by Alin halotolerant microorganisms when NaCl levels are below 50%. To this regards, Yamanaka, Akimoto, Sameshima, Arihara, and Itoh (2005) indicated that NaCl induced selective multiplication of salt-tolerant bacteria and lactic acid bacteria, and suppressed the growth of coliforms. Regarding yeast counts, statistical analysis displayed significant (P < 0.01) differences among treatments, being the lowest values observed in control batch (Table 1) at the end of process. This ~ os, García outcome is in agreement with those reported by Purrin n, Carballo, and Lorenzo (2013) who observed higher yeast Fonta counts in the batches manufactured with less salt content. This salting effect could be indicated that yeasts are slightly sensitive to NaCl levels. The high numbers of yeast observed during the latest stages of the dryingeripening periods suggest that the yeasts can n and play an important role in the manufacture of dry-cured laco could contribute to sensory characteristics of final product due to ~ os, García Fonta n, their proteolytic and lipolytic activities (Purrin et al., 2013) and their role in volatile compounds generation ~ os, Carballo, & Lorenzo, 2013). (Purrin 3.2. Effect of the salting treatments on physicochemical properties n proThe results of pH values change during dry-cured laco cessing submitted to four different salting treatments are shown in Fig. 1. Statistical analysis did not display significant (P > 0.05) differences among treatments throughout the processing. The final pH values were lower to those previously described by Lorenzo, García n, Franco, and Carballo (2008b) in dry-cured laco n. Conflicting Fonta data are available in literature about KCl, MgCl2, and CaCl2 inclusion in dry-cured meat products regarding this aspect. To this regards, Zanardi, Ghidini, Conter, and Ianieri (2010) noticed that the salt mixture (NaCl 13.5 g/kg, KCl 4.2 g/kg, CaCl2 2.4 g/kg, and MgCl2 2.4 g/kg) did not affect the pH evolution throughout the processing. However, Gimeno, Astiasar an, and Bello (1999) studied the effect of a mixture of NaCl (10 g/kg), KCl (5.52 g/kg), MgCl2 (2.35 g/kg), and CaCl2 (4.64 g/kg) to partially substitute NaCl and reported a greater pH decrease in the reduced NaCl formulation compared to the traditional one. A similar behavior was observed for partial NaCl reduction by a mixture of chloride salts (NaCl 10 g/kg, KCl 5.5 g/kg, and CaCl2 7.4 g/kg) (Gimeno et al., 2001). Concerning the effect of NaCl substitutes on moisture content, significant (P < 0.05) differences were observed among the four treatment during the manufacturing process (Fig. 2). These differences could be due to the quicker penetration of the salt mixtures containing KCl that would hinder the exit of water from the inside ~ o, Grau, Baigts, & Barat, 2009). These findings are of the meat (Alin in disagreement with those reported by Armenteros, Aristoy, Barat, (2012) who did not find significant (P > 0.05) differences and Toldra among salting formulations on moisture content of dry-cured ham. In fact, during the cellar stage the hams submitted to formulations II (salted using a mixture of NaCl and KCl at 50%) and III (salted with
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Table 1 n processing using four different salting treatments. Evolution of microbial counts throughout the dry-ripening laco Microbial group (log CFU/g)
Batch
Processing step Raw
Total viable counts
Salt-tolerant flora
Yeast
I II III IV Sign. I II III IV Sign. I II III IV Sign.
Sign. After salting
After post-salting
After dry-ripening
6.16 6.16 6.16 6.16
± ± ± ±
0.13b 0.13b 0.13b 0.13b
4.50 4.54 4.71 4.63
± ± ± ±
0.49a 0.10a 0.10a 0.28a
6.01 7.13 8.22 7.68
± ± ± ±
0.191b 0.102c 0.403c 0.642,3c
8.73 9.35 8.73 8.65
± ± ± ±
0.331c 0.282d 0.171c 0.121d
*** *** *** ***
3.11 3.11 3.11 3.11
± ± ± ±
0.17a 0.17a 0.17a 0.17a
3.99 3.72 4.89 4.61
± ± ± ±
0.86a 0.45a 0.24b 0.62b
5.95 7.13 8.20 7.67
± ± ± ±
0.281b 0.152b 0.263c 0.582,3c
8.75 9.44 9.08 8.58
± ± ± ±
0.351c 0.272c 0.251,2d 0.161c
*** *** *** ***
2.77 2.77 2.77 2.77
± ± ± ±
0.18a 0.18a 0.18a 0.18a
3.21 3.19 2.96 3.28
± ± ± ±
0.39a 0.19a 0.10a 0.34a
4.62 5.74 6.09 6.47
± ± ± ±
0.201b 0.732b 0.422b 0.322b
6.84 8.25 8.29 7.95
± ± ± ±
0.431c 0.312c 0.322c 0.402c
*** *** *** ***
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% and 5% MgCl2. Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: ***P < 0.001. CaCl2 a,b,c,d
55% NaCl, 25% KCl, 15% CaCl2 and 5% MgCl2) achieved similar moisture values to those salted traditionally (100% NaCl) (Armenteros et al., 2012). However, Wu et al. (2014) showed significantly (P < 0.05) higher moisture content in bacon samples salted with 30% NaCl and 70% KCl compared with samples salted n, with 100% NaCl. During the ripening process of the dry-cured laco water activity (Aw) gradually declined over the dry-ripening period (Fig. 3). At the end of process, significant (P < 0.001) differences on water activity was observed among batches, since the lower values n submitted to formulations II were obtained in the dry-cured laco (salted using a mixture of NaCl and KCl at 50%). This decrease in the Aw is largely due to the water loss, in fact Aw values showed a positive correlation with moisture content (r ¼ 0.914, P < 0.001). The evolution of Warner Bratzler shear force (WBSF) and color n subparameters throughout the manufacture of dry-cured laco mitted to four different salting treatments is presented in Table 2. Shear force showed a marked rise (P < 0.001) from the after postsalting stage to the end of process, since the higher values were n submitted to formulations II (salted obtained in the dry-cured laco using a mixture of NaCl and KCl at 50%) due to its lower moisture content. The negative correlation between moisture content and shear force (r ¼ 0.829, P < 0.001) in the present study seems to support this hypothesis. This finding is confirmed by the data re~ o et al. (2010) who observed that 70% of NaCl subported by Alin stitution, 50% by KCl, 15% by CaCl2 and 5% by MgCl2 had a significant
effect on all the texture parameters except cohesiveness in drycured loin. This is in agreement with previous results where replacement of 70% NaCl by KCl caused significant effects on ~ o, Grau, Toldra , et al., 2009). hardness and chewiness (Alin Regarding color parameters, statistical analysis did not show significant (P > 0.05) differences among treatments throughout the processing (Table 2). This result is in agreement with those ~ o et al. (2010) in dry-cured ham and by Alin ~ o, described by Alin , et al. (2009) in dry-cured loin. Grau, Toldra
n processing using four Fig. 1. Evolution of pH values throughout the dry-ripening laco different salting treatments.
n processing Fig. 2. Evolution of moisture content throughout the dry-ripening laco using four different salting treatments.
3.3. Effect of the salting treatments on mineral content The evolution of mineral content throughout the manufacture of n submitted to four different salting treatments is dry-cured laco summarized in Table 3. Processing time influenced significantly (P < 0.05) on mineral content in the four different salting treatn submitted to ments studied except for magnesium in laco formulation I and II. With regards to the natural content of minerals n (Table 3), the salt composition at the end of the in the laco n is reflecting somehow the salt ripening period inside the laco n. Significant reduction penetration and diffusion through the laco (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed n samples submitted during their production. In our study, the laco
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et al. (2009), who also observed the difficulty of divalent cations to penetrate inside the muscle. This could be explained by the fact that Caþ2 and Mgþ2 cations have higher charge density (0.050 and 0.082 units of charge/molecular weight, respectively) that would increase n (Blesa et al., 2008). In their difficulty to penetrate inside the laco any case, the use of these mixtures of salts not only could reduce considerably the sodium content but also could improve the daily nutritional mineral requirements (Zanardi et al., 2010). 3.4. Effect of the salting treatments on sensory analysis
n processing Fig. 3. Evolution of water activity (Aw) throughout the dry-ripening laco using four different salting treatments.
to formulation I presented the highest amount of sodium n (2446.6 mg/100 g), which was similar to a normal level for laco with these characteristics (Lorenzo, Prieto, Carballo, & Franco, 2003). The partial substitution of sodium chloride by the mixture of chloride salts significantly (P < 0.001) reduced the sodium content and increased potassium, calcium and magnesium content. However, lower concentrations of Caþ2 and Mgþ2 were found in the n in relation to the proportions of these chloride salts employed laco during their production. These findings are in agreement with ~ o, Grau, Baigts, those obtained by Armenteros et al. (2009) and Alin
Table 4 shows the mean scores for intensity color, intensity odor, saltiness, bitterness, hardness and overall acceptability attributes n submitted to four different salting treatfrom the dry-cured laco ments. No significant (P > 0.05) differences were observed with respect to intensity color, intensity odor and hardness attributes between the control (treatment I) and the batches II, III and IV salted with substitutions up to 50% of NaCl by KCl. The slight decrease in the intensity color observed in the treatment III and IV compared to the control batch could be due to use of CaCl2 (Zanardi et al., 2010). To this regards, Boyle, Addis, and Epley (1994) found that Ca supplementation by CaCl2 lightened internal color of frankfurters which were less red compared to the control. These findings are in agreement with those reported by Gimeno et al., (1999) who observed that fermented sausages manufactured with a mixture of NaCl, KCl, and CaCl2 had higher L* and b* values
Table 2 n processing using four different salting treatments. Evolution of texture and color parameters throughout the dry-ripening laco Batch
WBSF test Shear force (kg/cm2)
Firmness (kg/s)
Total work (kg mm)
Color parameters Luminosity (L*)
Redness (a*)
Yellowness (b*)
Processing step
Sign.
Raw
After salting
After post-salting
After dry-ripening
I II III IV Sign. I II III IV Sign. I II III IV Sign.
2.35 ± 0.37a 2.35 ± 0.37a 2.35 ± 0.37a 2.35 ± 0.37a n.s. 0.48 ± 0.07a 0.48 ± 0.07a 0.48 ± 0.07a 0.48 ± 0.07a n.s. 17.76 ± 3.75a 17.76 ± 3.75a 17.76 ± 3.75 17.76 ± 3.75a n.s.
2.34 ± 0.81a 2.74 ± 0.36a 2.55 ± 0.43a 2.61 ± 0.39a n.s. 0.46 ± 0.12a 0.54 ± 0.06a 0.58 ± 0.12a,b 0.57 ± 0.13a,b n.s. 20.23 ± 8.79a 24.49 ± 3.15a 21.73 ± 3.97 22.49 ± 2.52a,b n.s.
2.96 ± 0.54a 3.03 ± 0.30a 3.16 ± 0.10b 2.88 ± 0.50a n.s. 0.63 ± 0.16a 0.60 ± 0.09a 0.65 ± 0.04b,c 0.59 ± 0.09a,b n.s. 24.81 ± 2.29a 25.53 ± 3.14a 23.66 ± 2.03 22.31 ± 4.69a,b n.s.
4.77 ± 0.56b1 5.99 ± 0.94b2 4.06 ± 0.12c1 4.03 ± 0.25b1 ** 0.96 ± 0.12b1,2 1.13 ± 0.18b2 0.75 ± 0.06c1 0.82 ± 0.07c1 * 34.57 ± 4.90b2,3 37.60 ± 7.84b3 23.64 ± 2.611 26.32 ± 3.25b1,2 *
* *** *** ***
I II III IV Sign. I II III IV Sign. I II III IV Sign.
47.84 ± 2.15b 47.84 ± 2.15c 47.84 ± 2.15b 47.84 ± 2.15b n.s. 4.64 ± 1.21a 4.64 ± 1.21a 4.64 ± 1.21a 4.64 ± 1.21a n.s. 11.22 ± 1.53b 11.22 ± 1.53b 11.22 ± 1.53b 11.22 ± 1.53b n.s.
42.00 ± 1.19a 40.63 ± 2.03b 44.80 ± 2.66b 46.24 ± 5.41a,b n.s. 8.28 ± 1.26b 8.59 ± 1.52b 8.35 ± 2.24b,c 5.42 ± 1.99 n.s. 10.06 ± 0.48a,b 10.36 ± 0.68b 12.01 ± 0.69b 11.12 ± 2.18 n.s.
41.52 ± 2.38a 37.26 ± 1.16a 38.64 ± 1.30a 41.93 ± 2.61a n.s. 7.77 ± 0.14b 7.95 ± 0.63b 7.30 ± 0.81a,b 6.23 ± 2.81 n.s. 9.96 ± 0.87a,b 8.50 ± 0.92a 9.29 ± 0.68a 9.83 ± 0.75 n.s.
38.95 ± 3.72a 38.26 ± 2.28a,b 38.61 ± 2.05a 42.56 ± 1.82a,b n.s. 9.08 ± 1.87b 9.09 ± 1.19b 10.62 ± 1.19c 7.78 ± 1.21 n.s. 9.15 ± 0.95a 9.61 ± 0.80a,b 9.29 ± 0.78a 9.80 ± 1.46 n.s.
** *** *** *
*** *** * ** *** ** n.s. **
** ** ** n.s. * * ** n.s.
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2. a,b,c Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; **P < 0.01; ***P < 0.001.
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Table 3 n processing using four different salting treatments. Evolution of mineral content throughout the dry-ripening laco Mineral (mg/100 g)
Batch
Na
Processing step
I II III IV Sign. I II III IV Sign. I II III IV Sign. I II III IV Sign.
K
Ca
Mg
Sign.
Raw
After salting
After post-salting
After dry-ripening
56.92 ± 3.73a 56.92 ± 3.73a 56.92 ± 3.73a 56.92 ± 3.73a n.s. 217.81 ± 6.62a 217.81 ± 6.62a 217.81 ± 6.62a 217.81 ± 6.62a n.s. 6.68 ± 0.68ab 6.68 ± 0.68a 6.68 ± 0.68a 6.68 ± 0.68a n.s. 25.98 ± 1.82 25.98 ± 1.82 25.98 ± 1.82a 25.98 ± 1.82a n.s.
1082.64 ± 220.82b3 577.29 ± 140.37b2 161.82 ± 27.69b1 165.61 ± 68.28a1 *** 387.22 ± 4.01b1,2 721.05 ± 66.43b3 275.88 ± 36.10a1 590.46 ± 51.80b2,3
2065.89 ± 106.86c3 1024.20 ± 91.68c2 534.54 ± 95.07c1 535.37 ± 146.04b1 *** 396.05 ± 14.63b1 1460.76 ± 130.08c4 557.09 ± 25.93b2 1045.01 ± 33.22c3 *** 8.85 ± 2.02bc1 8.13 ± 1.10b1 28.27 ± 1.04b2 26.75 ± 4.79c2 *** 25.93 ± 3.141 25.91 ± 2.921 35.93 ± 3.16c2 35.97 ± 4.58b2
2446.60 ± 108.46d3 1483.91 ± 118.55d2 738.21 ± 20.34d1 586.35 ± 109.39b1 *** 565.11 ± 22.22c1 1915.42 ± 78.12d4 876.08 ± 80.46c2 1668.94 ± 99.21c3 *** 9.35 ± 1.27c1 9.31 ± 0.59b1 42.87 ± 10.48c2 33.73 ± 11.08c2 *** 35.04 ± 5.351 31.89 ± 3.351 42.73 ± 2.14d2 36.97 ± 3.70b1,2 *
6.30 ± 0.21a1,2 5.50 ± 0.56a1 9.16 ± 0.88a3 7.21 ± 0.57b2 *** 26.14 ± 2.131,2 33.59 ± 5.073 31.27 ± 2.23b2,3 22.57 ± 4.27a1
*** *** *** *** *** *** *** *** * *** *** *** n.s. n.s. * ***
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% and 5% MgCl2. Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3,4 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; ***P < 0.001. CaCl2 a,b,c,d
indicating that they tended to be lighter, as it was confirmed by the lower scores obtained by a sensory evaluation for intensity color. On the other hand, the intensity odor attribute was preferred by the n against those submitted to the assessors in the control laco n salted with the treatment III and IV treatment II, whereas the laco presented intermediated scores. In relation to the hardness attribute, the assessors did not find significant differences (P < 0.05) between the control batch and the other ones, although lower hardness scores were observed for treatment III and IV. This could be due to the higher moisture content of these treatments (Fig. 2). In the present study, mean sensory scores revealed significant (P < 0.05) differences in the saltiness, bitterness and overall acceptability between the control batch and the other ones. Regarding saltiness, the assessors noticed lower salty taste (P < 0.001) in the NaCl reduced treatments. This could be due to the fact that the replacement of NaCl with other salts results in a less n. Saltiness, which is an essential salty taste in the dry-cured laco n, is sensory defined as the taste taste note in dry-cured laco
Table 4 n at the end of the manufacture using four Sensory characteristics of dry-cured laco different salting treatments. Sensory attributes
Batch I
II
III
IV
SEM Sig
Intensity color Intensity odor Saltiness Bitterness Hardness
5.21 ± 1.15
5.10 ± 0.69
4.82 ± 0.57
4.76 ± 0.53
0.12
n.s.
5.05 ± 1.08
3.91 ± 1.34
4.39 ± 1.08
4.37 ± 0.78
0.16
n.s.
4.26 ± 1.26b 2.65 ± 1.15a 1.95 ± 0.51a 1.42 ± 1.03a 0.19 1.42 ± 0.27a 2.89 ± 0.67b 2.70 ± 0.21b 2.48 ± 0.54b 0.20 4.30 ± 0.52 4.00 ± 0.46 3.88 ± 0.62 3.90 ± 0.33 0.10
*** * n.s.
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2. a,b Means in the same row with different letters differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; ***P < 0.001. SEM: standard error of the mean.
occasioned by NaCl. As a matter of fact, the saltiness of other salts is not as pure as that of NaCl and this is the major drawback in trying to reduce NaCl content in dry-cured meat products by using substitutes (Ruiz, 2007) although some authors indicate that a less salty taste note is sometimes positively evaluated by consumers (Ansorena & Astiasaran, 2007). On the other hand, the assessors found higher bitterness scores (P < 0.05) in the NaCl reduced treatments. Bitter taste was the most notable defect experienced in n manufactured with NaCl substitutions above 40% dry-cured laco by KCl or other salts. Consequently, treatments III and IV could be chosen as the best way to reduce the NaCl content without affecting the product acceptability.
4. Conclusions These results indicate that the partial substitution of NaCl by a mixture of chloride salts (NaCl, KCl, MgCl2 and CaCl2) had a great influence on the physicochemical and microbial counts throughout n. Laco n elaborated with 50% NaClthe processing of dry-cured laco 50% KCl presented the highest microbial counts. On the other hand, the use of KCl increased hardness, while CaCl2 and MgCl2 had the opposite effect. However, replacement up to 70% NaCl by other chloride salts had no significant effect on the color parameters with regards to the control formulation. The sensory analysis clearly demonstrated that treatments III and IV did not show any signifin and was preferred by the ascant differences to the control laco sessors in relation to the hardness. So, these formulations could be n successfully used to reduce the sodium content in dry-cured laco without adverse effects on physicochemical and sensory properties.
Acknowledgments Authors are grateful to Xunta de Galicia (The Regional Government) (Project FEADER 2012/45) for the financial support. Special ~ a) for the laco n samples thanks to GISVA, S.A. (Arteixo, A Corun supplied for this research.
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
References ~ o, M., Grau, R., Baigts, D., & Barat, J. (2009). Influence of sodium replacement on Alin the salting kinetics of pork loin. Journal of Food Engineering, 95, 551e557. ~ o, M., Grau, R., Toldra , F., Blesa, E., Paga n, M. J., & Barat, J. M. (2009). Influence of Alin sodium replacement on physicochemical properties of dry-cured loin. Meat Science, 83, 423e430. ~ o, M., Grau, R., Toldra , F., Blesa, E., Pag Alin an, M. J., & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85, 580e588. Ansorena, D., & Astiasaran, I. (2007). Functional meat products. In F. Toldr a (Ed.), Handbook of fermented meat and poultry (pp. 257e266). Iowa, USA: Blackwell Publishing. , F. (2009). Biochemical changes in Armenteros, M., Aristoy, M., Barat, J., & Toldra dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry, 117, 627e633. , F. (2012). Biochemical and Armenteros, M., Aristoy, M. C., Barat, J. M., & Toldra sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science, 90, 361e367. ~ o, M., Barat, J. M., Grau, R., Toldra , F., & Paga n, M. J. (2008). MicrobiBlesa, E., Alin ology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts. Meat Science, 78, 135e142. Boyle, E. A. E., Addis, P. B., & Epley, R. J. (1994). Calcium fortified, reduced fat beef emulsion product. Journal of Food Science, 59, 928e932. Doyle, M. E., & Glass, K. A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety, 9, 44e56. EFSA. (2005). Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related to the tolerable upper intake level of sodium (request N EFSA-Q-2003-018). Fonseca, M. C., & Salay, E. (2008). Beef, chicken and pork consumption and consumer safety and nutritional concerns in the city of Campinas, Brazil. Food Control, 19, 1051e1058. Garrido, R., Domínguez, R., Lorenzo, J. M., Franco, I., & Carballo, J. (2012). Effect of n during the length of salting time on the proteolytic changes in dry-cured laco ripening and on the sensory characteristics of the final product. Food Control, 25, 789e796. Gimeno, O., Astiasar an, I., & Bello, J. (1999). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and colour of dry fermented sausages. Journal of Agricultural and Food Chemistry, 47, 873e877. Gimeno, O., Astiasar an, I., & Bello, J. (2001). Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages. Food Microbiology, 18, 329e334. ISO. (1997). Determination of moisture content, ISO 1442:1997 standard. International ve, Switzerland: International Organistandards meat and meat products. Gene zation for Standardization. ISO. (2012). Sensory analysis e General guidance for the selection, training and ve, monitoring of assessors e Part 1: Selected assessors, ISO 8586:2012. Gene Switzerland: International Organization for Standardization.
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n, M. C., Franco, I., & Carballo, J. (2007). Microbiology of Lorenzo, J. M., García Fonta n. Fleischwirtschaft International, 22, 88e92. dry-cured laco Lorenzo, J. M., García Font an, M. C., Franco, I., & Carballo, J. (2008a). Proteolytic and n, a Spanish lipolytic modifications during the manufacture of dry-cured laco traditional meat product. Effect of some additives. Food Chemistry, 110, 137e149. Lorenzo, J. M., García Font an, M. C., Franco, I., & Carballo, J. (2008b). Biochemical n, (a Spanish traditional meat product) characteristics of dry-cured laco throughout the manufacture, and sensorial properties of the final product. Effect of some additives. Food Control, 19, 1148e1158. Lorenzo, J. M., Martínez, S., Franco, I., & Carballo, J. (2007). Biogenic amine content n, a Spanish traditional meat product: during the manufacture of dry-cured laco effect of some additives. Meat Science, 77, 287e293. Lorenzo, J. M., Prieto, B., Carballo, J., & Franco, I. (2003). Compositional and degra n”. Journal of the dative changes during the manufacture of dry-cured “laco Science of Food and Agriculture, 83, 593e601. ~ os, L., Bermúdez, R., Franco, D., Carballo, J., & Lorenzo, J. M. (2011). DevelPurrin n” a opment of volatile compounds during the manufacture of dry-cured “laco Spanish traditional meat product. Journal of Food Science, 76, C89eC97. ~ os, L., Bermúdez, R., Tempera n, S., Franco, D., Carballo, J., & Lorenzo, J. M. Purrin (2011). Influence of salt content and processing time on sensory characteristics n”. Meat Science, 87, 436e442. of cooked “laco ~ os, L., Carballo, J., & Lorenzo, J. M. (2013). The influence of Debaryomyces Purrin hansenii, Candida deformans and Candida zeylanoides on the aroma formation of n”. Meat Science, 93, 344e350. dry-cured “laco ~ os, L., Franco, D., Carballo, J., & Lorenzo, J. M. (2012). Influence of the salting Purrin time on volatile compounds during the manufacture of dry-cured pork shoul n”. Meat Science, 92, 627e634. der “laco ~ os, L., García Font Purrin an, M. C., Carballo, J., & Lorenzo, J. M. (2013). Study of the counts, species and characteristics of the yeast population during the manu n”. Effect of salt level. Food Microbiology, 34, 12e18. facture of dry-cured “laco Raccach, M., & Henningen, E. C. (1997). The effect of chloride salts on Yersinia enterocolitica in meat. Food Microbiology, 14, 431e438. (Ed.), Handbook of fermented meat and Ruiz, J. (2007). Ingredients. In F. Toldra poultry (pp. 59e76). Iowa, USA: Blackwell Publishing. Ruusunen, M., & Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70, 531e541. Stone, H., & Sidel, J. L. (2004). Sensory evaluation practices (2nd ed.). (p. 377). California: Elsevier Academic Press. WHO/FAO (World Health Organization/Food, Agriculture Organization). (2003). Diet, nutrition and the prevention of chronic diseases. WHO technical report series 916 (p. 149). Geneva: World Health Organization. Wu, H., Zhang, Y., Long, M., Tang, J., Yu, X., Wang, J., et al. (2014). Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride. Meat Science, 96, 1325e1331. Yamanaka, H., Akimoto, M., Sameshima, T., Arihara, K., & Itoh, M. (2005). Effects of bacterial strains on the development of the ripening flavor of cured pork loins. Animal Science Journal, 76, 499e506. Zanardi, E., Ghidini, S., Conter, M., & Ianieri, A. (2010). Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physicochemical and sensory parameters. Meat Science, 86, 742e747.
Contents lists available at ScienceDirect
Food Control journal homepage: www.elsevier.com/locate/foodcont
Physicochemical and microbial changes during the manufacturing n salted with potassium, calcium and process of dry-cured laco magnesium chloride as a partial replacement for sodium chloride M. Lorenzo a, *, Roberto Bermúdez a, Ruben Domínguez a, Andrea Guiotto b, Jose ~ os a Daniel Franco a, Laura Purrin a b
n das Vin gico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnolo gico de Galicia, San Cibra ~ as, 32900 Ourense, Spain Centro Tecnolo n, Parcela 146, Arteixo 15142, A Corun ~ a, Spain GISVA, S.A., Polígono de Sabo
a r t i c l e i n f o
a b s t r a c t
Article history: Received 19 June 2014 Received in revised form 6 October 2014 Accepted 14 October 2014 Available online 22 October 2014
The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on the physicochemical properties, microbial counts through the dry-ripening process and on the sensory n (treatment I: characteristics of the final product was evaluated and compared to those of control laco 100% NaCl). Microbial counts showed significant (P < 0.05) differences among batches, since the higher n submitted to formulations II. Statistical analysis did not counts were obtained in the dry-cured laco show significant (P < 0.05) differences in the moisture content between control and treatment II, whereas the moisture content in treatment III and IV was significantly higher (P < 0.05) in comparison with control (treatment I). On the other hand, texture parameters were significantly (P > 0.05) affect by n submitted sodium replacement, since the higher shear force values were obtained in the dry-cured laco to formulations II. Regarding mineral content, a significant reduction (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed during their production. Finally, both control batch and those submitted to treatments III and IV were preferred by the assessors with respect to overall acceptability attribute than those submitted to treatment II, so that these treatments could be successfully used for sodium reduction. © 2014 Elsevier Ltd. All rights reserved.
Keywords: Meat product Low salt Chloride salt Partial substitution
1. Introduction In recent years consumer studies have begun to show that meat consumption is being more and more influenced by health and nutritional considerations (Fonseca & Salay, 2008). Mean daily sodium intakes of populations in Europe ranges from about 3 to 5 g (8e11 g NaCl; EFSA, 2005). On a popular basis, it has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, limitation of dietary sodium intake should be achieved by restricting daily salt (sodium chloride) intake to less than 5 g per day (WHO/ FAO, 2003). In the case on Spain, in 2008 the Spanish Food Safety and Nutrition Agency started a salt reduction plan with certain specific goals enabling intake to go down from the current value of 9.7 g/day to an intake of less than 8.0 g/day by 2014.
* Corresponding author. Tel.: þ34 988 548 277; fax: þ34 988 548 276. E-mail address: [email protected] (J.M. Lorenzo). http://dx.doi.org/10.1016/j.foodcont.2014.10.019 0956-7135/© 2014 Elsevier Ltd. All rights reserved.
n is a salted, dried and ripened meat product Dry-cured laco manufactured in the northwest of Spain by traditional methods n, that use pork foreleg as the raw material (Lorenzo, García Fonta Franco, & Carballo, 2008a). The manufacturing process is very similar to that of dry-cured hams, in regard to the steps, equipment and facilities required (Lorenzo, Martínez, Franco, & Carballo, 2007). The final product is usually consumed after cooking; however, it can be consumed in the raw state if the ripening period has been long enough. Due to the connection between sodium and coronary heart diseases, the demand of consumers for a variety of low salt meat products with the same quality characteristics has increased (Ruusunen & Puolanne, 2005). Sodium reduction in meat products is possible but difficult to achieve due to the numerous technological properties of NaCl, especially in the meat industry. In fact, NaCl is an essential ingredient in processed meat products, contributing to the water holding capacity, color, fat binding properties, flavor and texture. In addition, it is known that salt has an impact on physicochemical properties and sensory characteris~ os, Bermúdez, Tempera n, et al., 2011), which are tics (Purrin
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n involved in the development of the typical flavor of dry-cured laco ~ os, Franco, Carballo, & Lorenzo, 2012). (Purrin On the other hand, its high sodium content makes dry-cured n a no recommended product for hypertensive consumers. laco n industry to lower Therefore, it is a challenge for the dry-cured laco n (ranged from 7.50 to 10.40 g NaCl/100 g of sodium content in laco DM; Garrido, Domínguez, Lorenzo, Franco, & Carballo, 2012) due to concern for hypertension-suffers (Doyle & Glass, 2010). A possible approach to reduce the global sodium content is the partial or total replacement of NaCl with other chloride salts (KCl, CaCl2 and MgCl2). Partial sodium replacement with other cations such as potassium, calcium and magnesium has recently been proposed for ~ o, Grau, Toldra , et al., 2009; Spanish dry-cured pork loins (Alin Armenteros, Aristoy, Barat, & Toldr a, 2009). The results showed that the presence of other chloride salts delayed the decrease in water activity and thus increased the post-salting time needed to reach similar water activities as in the traditional process. Regarding microbial safety, the partial replacement of NaCl by others salts maintains the microbiological stability of dry-cured ~ o et al., 2010) and ham (Blesa et al., 2008), dry-cured loin (Alin n, & Bello, 2001). To this fermented sausages (Gimeno, Astiasara regards, Raccach and Henningen (1997) noticed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl2 instead of NaCl and KCl in pork sausages. The aim was to study the influence of partial sodium replacement with potassium, calcium and magnesium chloride salts on the physicochemical properties, microbial counts and sensory characn. teristics during the manufacturing process of dry-cured laco
2. Material and methods 2.1. Samples n samples with an average weight of Sixty fresh laco 4.61 ± 0.47 kg were obtained from a local slaughterhouse in the n pieces (triceps brachii area of Ourense. Four of the fresh laco muscle) were sampled and analyzed in order to characterize the n samples were submitraw material. The remaining fifty-six laco n processing (Purrin ~ os, Bermúdez, Franco, ted to the traditional laco n samples were randomly Carballo, & Lorenzo, 2011). Thus, the laco n in each batch. Laco n divided into four batches with fourteen laco from the first batch were salted with the traditional NaCl (100% NaCl, treatment I) and were used as control of the sensory and physicochemical parameters, whereas the other batches were salted in the same way but with partial substitutions of NaCl by other salts. So, the second batch was salted with 50% NaCl and 50% KCl (treatment II); the third batch with 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 (treatment III); and the fourth batch with 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2 (treatment IV). The salting stage was carried out between 2 and 5 C and relative humidity (HR) between 80 and 90% during a total of 5 days. After the salting stage the pieces were taken from the heap, brushed, washed, and transferred to a post-salting room where they stayed for 14 days at 2e5 C and around 85e90% HR. After the post-salting stage the pieces were transferred to a room at 12 C and 74e78% HR where a dryingeripening process took place for 84 days. Samples were taken after salting, after post-salting and after n dryingeripening stages. In each sampling point, a total of 4 laco n samples were skinned, samples of each batch were analyzed. Laco deboned, and triceps brachii muscle was extracted. At the end of process, two piece of each group was used for the sensorial analysis. Previous to the sensorial analysis, the samples were desalted in a container with water for 48 h. The water was removed every 16 h. After this period, the samples were cooked in boiling water for 2 h.
2.2. Microbial analysis n was asepFor microbiological analysis, a 10 g sample of laco tically weighted in a sterile plastic bag, previously removing and discarding the outer plastic. Subsequently samples were homogenized with 90 mL of a sterile solution of 0.1% (w/v) peptone water (Oxoid, Unipath, Basingstoke, UK), containing 0.85% NaCl and 1% Tween 80 as emulsifier, for 2 min at 20e25 C in a Masticator blender (IUL Instruments, Barcelona, Spain), thus making a 1/10 dilution. Serial 10-fold dilutions were prepared by mixing 1 mL of the previous dilution with 9 mL of 0.1% (w/v) sterile peptone water. Total viable counts were enumerated in Plate Count Agar (PCA; Oxoid, Unipath Ltd., Basingstoke, UK) and incubated at 30 C for 48 h; salt-tolerant flora were determined on Mannitol Salt Agar (MSA) (Oxoid, Unipath Ltd., Basingstoke, UK) after incubation at 37 C for 48 h and yeasts were enumerated using OGYE Agar Base (Merck, Darmstadt, Germany) with OGYE Selective Supplement (Merck, Darmstadt, Germany), previously ready and incubated at 25 C for 4e5 days. After incubation, plates with 30e300 colonies were counted. The microbiological data were transformed into logarithms of the number of colony forming units (CFU/g). 2.3. pH, moisture content, water activity and color parameters The pH of samples was measured using a digital pH-meter (Thermo Orion 710 Aþ, Cambridgeshire, UK) equipped with a penetration probe. Moisture percentage was determined by oven drying (Memmert UFP 600, Schwabach, Germany) at 105 C until constant weight (ISO, 1997), and calculated as sample (5 g) weight loss. Water activity was determinated using a Fast-lab (Gbx, re Ce dex, France) water activity meter, previously Romans sur Ise adjusted with sodium chloride and potassium sulfate. A portable colorimeter (Konica Minolta CM-600d Osaka, Japan) with pulsed xenon arc lamp, 0 viewing angle geometry and 8 mm aperture size, was used to estimate meat color in the CIELAB space: lightness, n piece was cut (L*); redness, (a*); yellowness, (b*). Each laco (2.5 cm) and the color of the slices was measured three times for each analytical point. Before each series of measurements, the instrument was calibrated using a white ceramic tile. 2.4. WarnereBratzler test Seven meat pieces of 1 1 2.5 cm (height width length) were removed parallel to the muscle fiber direction and were completely cut using a WarnereBratzler (WB) shear blade with a triangular slot cutting edge (1 mm of thickness). Maximum shear force, firmness and total work were obtained using a texture analyzer (TA.XTplus, Stable Micro Systems, Vienna Court, UK). These parameters were obtained using the available computer software [Texture Exponent 32 (version 1.0.0.68), Stable Micro Systems, Vienna Court, UK]. 2.5. Mineral composition Five gram (5.000 ± 0.001 g) samples were weighed into porcelain crucibles for mineral analysis. The samples were incinerated in a furnace at 450 C for 12 h. The ash was dissolved in 10 mL of 1 M HNO3. The quantification of mineral elements (Na, K, Ca and Mg) was performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES), using a Thermo-Fisher ICAP 6000 plasma emission spectrometer (Thermo-Fisher, Cambridge, UK), equipped with a radio frequency source of 27.12 MHz, a peristaltic pump, a spraying chamber and a concentric spray nebulizer. The system was totally controlled by ICP software using 99.996% liquid argon
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
plasma gas (Praxair, Madrid, Spain). Operating conditions of the ICP-OES equipment were: reflected power, 1150 W; nebulizer gas flow, 0.7 L/min; auxiliary argon flow, 0.5 L/min; main argon flow, 12 L/min; background correction, 2 points; integration and reading time, 5 s; replicate number, 3; height of vertical observation, 19 mm; nebulizer pressure, bar and radial torch configuration. The operating wavelengths were: Ca, 422.673 nm; K, 769.896 nm; Mg, 279.079 nm and Na, 818.326 nm. Stock solutions at 1000 mg/L for Ca, K, Mg and Na (SCP-SCIENCE, Courtaboeuf, France) were used for preparing the standard solutions in 4% HNO3, v/v. The concentration ranges the standard solutions were: 0.41e400 mg/kg of Ca; 0.41e610 mg/kg of K and Na; and 0.145e145 mg/kg of Mg. The final value for each element was obtained by calculating the average of three determinations. 2.6. Sensorial analysis n submitted to four At the end of dry-ripening stage, laco different salting treatments were subjected to sensory analysis to determine the influence of the partial substitution on sensory properties. A panel was conducted with ten panellists selected from the Meat Technology Centre of Galicia. The panellists were trained according to the methodology proposed by ISO regulations (ISO 8586:2012) during two weeks with the attributes and the scale to be used. Quantitative descriptive analyses (Stone & Sidel, 2004) were carried out to assess the intensity color, intensity odor, saltiness, bitterness and hardness of the finished product. The samples were presented to the panelists with three-digit codes and in random order. The intensity of every attribute was expressed on an unstructured scale from 0 (sensation not perceived) to 9 (maximum of the sensation). Sensory evaluation was repeated in two sessions (four samples per session) carried out in two different days. During sensory evaluation, the panellists were situated in private cabinet illuminated with red light. Water to clean the palates and remove residual flavors was used at the beginning of the session and in between samples. The final scores were averaged over all panelists. 2.7. Statistical analysis All statistical analysis was performed using IBM SPSS Statistics 19 software (IBM, Chicago, IL, USA). After verification of normal distribution and constant variance of data, significant differences were determined using one-way analysis of variance (ANOVA). A Duncan's test was performed to compare the mean values for processing time and partial sodium replacement at a significance level of P < 0.05. Correlations between variables were determined by correlation analyses using the Pearson's linear correlation coefficient with the above statistical software package mentioned. 3. Results and discussion 3.1. Effect of the salting treatments on microbial counts The evolution of microbial counts throughout the manufacture n submitted to four different salting treatments is of dry-cured laco shown in Table 1. Processing time influenced significantly (P < 0.001) on total viable counts (TVC) in the four different salting treatments studied. The higher TVC (6.16 log cfu/g) observed in raw pieces could be related to an appreciable contamination of the pieces and an important microbial multiplication in the quartering n, Franco, & Carballo, 2007). At the rooms (Lorenzo, García Fonta end of process, significant (P < 0.05) differences among batches were observed, since the higher counts were obtained in the dry n submitted to formulations II (salted using a mixture cured laco of NaCl and KCl at 50%). This finding is in agreement with those
765
reported by Raccach and Henningen (1997) who observed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl2 instead of NaCl and KCl in pork sausages. These out~ o et al. comes are in disagreement with those reported by Alin (2010) and Blesa et al. (2008) who did not find significant differences between the chloride salts employed during their production. The replacement of NaCl by other salts appears to increase the quantity of salt-tolerant flora (Table 1). Specifically, the dry-cured n with salt formulation II (salted using a mixture of NaCl and laco KCl at 50%) and III (salted with 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2) showed significant (P < 0.05) higher halotolerant counts compared to the other ones. This result is in disagreement with ~ o et al. (2010) who noticed lower levels of those reported by Alin halotolerant microorganisms when NaCl levels are below 50%. To this regards, Yamanaka, Akimoto, Sameshima, Arihara, and Itoh (2005) indicated that NaCl induced selective multiplication of salt-tolerant bacteria and lactic acid bacteria, and suppressed the growth of coliforms. Regarding yeast counts, statistical analysis displayed significant (P < 0.01) differences among treatments, being the lowest values observed in control batch (Table 1) at the end of process. This ~ os, García outcome is in agreement with those reported by Purrin n, Carballo, and Lorenzo (2013) who observed higher yeast Fonta counts in the batches manufactured with less salt content. This salting effect could be indicated that yeasts are slightly sensitive to NaCl levels. The high numbers of yeast observed during the latest stages of the dryingeripening periods suggest that the yeasts can n and play an important role in the manufacture of dry-cured laco could contribute to sensory characteristics of final product due to ~ os, García Fonta n, their proteolytic and lipolytic activities (Purrin et al., 2013) and their role in volatile compounds generation ~ os, Carballo, & Lorenzo, 2013). (Purrin 3.2. Effect of the salting treatments on physicochemical properties n proThe results of pH values change during dry-cured laco cessing submitted to four different salting treatments are shown in Fig. 1. Statistical analysis did not display significant (P > 0.05) differences among treatments throughout the processing. The final pH values were lower to those previously described by Lorenzo, García n, Franco, and Carballo (2008b) in dry-cured laco n. Conflicting Fonta data are available in literature about KCl, MgCl2, and CaCl2 inclusion in dry-cured meat products regarding this aspect. To this regards, Zanardi, Ghidini, Conter, and Ianieri (2010) noticed that the salt mixture (NaCl 13.5 g/kg, KCl 4.2 g/kg, CaCl2 2.4 g/kg, and MgCl2 2.4 g/kg) did not affect the pH evolution throughout the processing. However, Gimeno, Astiasar an, and Bello (1999) studied the effect of a mixture of NaCl (10 g/kg), KCl (5.52 g/kg), MgCl2 (2.35 g/kg), and CaCl2 (4.64 g/kg) to partially substitute NaCl and reported a greater pH decrease in the reduced NaCl formulation compared to the traditional one. A similar behavior was observed for partial NaCl reduction by a mixture of chloride salts (NaCl 10 g/kg, KCl 5.5 g/kg, and CaCl2 7.4 g/kg) (Gimeno et al., 2001). Concerning the effect of NaCl substitutes on moisture content, significant (P < 0.05) differences were observed among the four treatment during the manufacturing process (Fig. 2). These differences could be due to the quicker penetration of the salt mixtures containing KCl that would hinder the exit of water from the inside ~ o, Grau, Baigts, & Barat, 2009). These findings are of the meat (Alin in disagreement with those reported by Armenteros, Aristoy, Barat, (2012) who did not find significant (P > 0.05) differences and Toldra among salting formulations on moisture content of dry-cured ham. In fact, during the cellar stage the hams submitted to formulations II (salted using a mixture of NaCl and KCl at 50%) and III (salted with
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J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
Table 1 n processing using four different salting treatments. Evolution of microbial counts throughout the dry-ripening laco Microbial group (log CFU/g)
Batch
Processing step Raw
Total viable counts
Salt-tolerant flora
Yeast
I II III IV Sign. I II III IV Sign. I II III IV Sign.
Sign. After salting
After post-salting
After dry-ripening
6.16 6.16 6.16 6.16
± ± ± ±
0.13b 0.13b 0.13b 0.13b
4.50 4.54 4.71 4.63
± ± ± ±
0.49a 0.10a 0.10a 0.28a
6.01 7.13 8.22 7.68
± ± ± ±
0.191b 0.102c 0.403c 0.642,3c
8.73 9.35 8.73 8.65
± ± ± ±
0.331c 0.282d 0.171c 0.121d
*** *** *** ***
3.11 3.11 3.11 3.11
± ± ± ±
0.17a 0.17a 0.17a 0.17a
3.99 3.72 4.89 4.61
± ± ± ±
0.86a 0.45a 0.24b 0.62b
5.95 7.13 8.20 7.67
± ± ± ±
0.281b 0.152b 0.263c 0.582,3c
8.75 9.44 9.08 8.58
± ± ± ±
0.351c 0.272c 0.251,2d 0.161c
*** *** *** ***
2.77 2.77 2.77 2.77
± ± ± ±
0.18a 0.18a 0.18a 0.18a
3.21 3.19 2.96 3.28
± ± ± ±
0.39a 0.19a 0.10a 0.34a
4.62 5.74 6.09 6.47
± ± ± ±
0.201b 0.732b 0.422b 0.322b
6.84 8.25 8.29 7.95
± ± ± ±
0.431c 0.312c 0.322c 0.402c
*** *** *** ***
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% and 5% MgCl2. Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: ***P < 0.001. CaCl2 a,b,c,d
55% NaCl, 25% KCl, 15% CaCl2 and 5% MgCl2) achieved similar moisture values to those salted traditionally (100% NaCl) (Armenteros et al., 2012). However, Wu et al. (2014) showed significantly (P < 0.05) higher moisture content in bacon samples salted with 30% NaCl and 70% KCl compared with samples salted n, with 100% NaCl. During the ripening process of the dry-cured laco water activity (Aw) gradually declined over the dry-ripening period (Fig. 3). At the end of process, significant (P < 0.001) differences on water activity was observed among batches, since the lower values n submitted to formulations II were obtained in the dry-cured laco (salted using a mixture of NaCl and KCl at 50%). This decrease in the Aw is largely due to the water loss, in fact Aw values showed a positive correlation with moisture content (r ¼ 0.914, P < 0.001). The evolution of Warner Bratzler shear force (WBSF) and color n subparameters throughout the manufacture of dry-cured laco mitted to four different salting treatments is presented in Table 2. Shear force showed a marked rise (P < 0.001) from the after postsalting stage to the end of process, since the higher values were n submitted to formulations II (salted obtained in the dry-cured laco using a mixture of NaCl and KCl at 50%) due to its lower moisture content. The negative correlation between moisture content and shear force (r ¼ 0.829, P < 0.001) in the present study seems to support this hypothesis. This finding is confirmed by the data re~ o et al. (2010) who observed that 70% of NaCl subported by Alin stitution, 50% by KCl, 15% by CaCl2 and 5% by MgCl2 had a significant
effect on all the texture parameters except cohesiveness in drycured loin. This is in agreement with previous results where replacement of 70% NaCl by KCl caused significant effects on ~ o, Grau, Toldra , et al., 2009). hardness and chewiness (Alin Regarding color parameters, statistical analysis did not show significant (P > 0.05) differences among treatments throughout the processing (Table 2). This result is in agreement with those ~ o et al. (2010) in dry-cured ham and by Alin ~ o, described by Alin , et al. (2009) in dry-cured loin. Grau, Toldra
n processing using four Fig. 1. Evolution of pH values throughout the dry-ripening laco different salting treatments.
n processing Fig. 2. Evolution of moisture content throughout the dry-ripening laco using four different salting treatments.
3.3. Effect of the salting treatments on mineral content The evolution of mineral content throughout the manufacture of n submitted to four different salting treatments is dry-cured laco summarized in Table 3. Processing time influenced significantly (P < 0.05) on mineral content in the four different salting treatn submitted to ments studied except for magnesium in laco formulation I and II. With regards to the natural content of minerals n (Table 3), the salt composition at the end of the in the laco n is reflecting somehow the salt ripening period inside the laco n. Significant reduction penetration and diffusion through the laco (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed n samples submitted during their production. In our study, the laco
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
767
et al. (2009), who also observed the difficulty of divalent cations to penetrate inside the muscle. This could be explained by the fact that Caþ2 and Mgþ2 cations have higher charge density (0.050 and 0.082 units of charge/molecular weight, respectively) that would increase n (Blesa et al., 2008). In their difficulty to penetrate inside the laco any case, the use of these mixtures of salts not only could reduce considerably the sodium content but also could improve the daily nutritional mineral requirements (Zanardi et al., 2010). 3.4. Effect of the salting treatments on sensory analysis
n processing Fig. 3. Evolution of water activity (Aw) throughout the dry-ripening laco using four different salting treatments.
to formulation I presented the highest amount of sodium n (2446.6 mg/100 g), which was similar to a normal level for laco with these characteristics (Lorenzo, Prieto, Carballo, & Franco, 2003). The partial substitution of sodium chloride by the mixture of chloride salts significantly (P < 0.001) reduced the sodium content and increased potassium, calcium and magnesium content. However, lower concentrations of Caþ2 and Mgþ2 were found in the n in relation to the proportions of these chloride salts employed laco during their production. These findings are in agreement with ~ o, Grau, Baigts, those obtained by Armenteros et al. (2009) and Alin
Table 4 shows the mean scores for intensity color, intensity odor, saltiness, bitterness, hardness and overall acceptability attributes n submitted to four different salting treatfrom the dry-cured laco ments. No significant (P > 0.05) differences were observed with respect to intensity color, intensity odor and hardness attributes between the control (treatment I) and the batches II, III and IV salted with substitutions up to 50% of NaCl by KCl. The slight decrease in the intensity color observed in the treatment III and IV compared to the control batch could be due to use of CaCl2 (Zanardi et al., 2010). To this regards, Boyle, Addis, and Epley (1994) found that Ca supplementation by CaCl2 lightened internal color of frankfurters which were less red compared to the control. These findings are in agreement with those reported by Gimeno et al., (1999) who observed that fermented sausages manufactured with a mixture of NaCl, KCl, and CaCl2 had higher L* and b* values
Table 2 n processing using four different salting treatments. Evolution of texture and color parameters throughout the dry-ripening laco Batch
WBSF test Shear force (kg/cm2)
Firmness (kg/s)
Total work (kg mm)
Color parameters Luminosity (L*)
Redness (a*)
Yellowness (b*)
Processing step
Sign.
Raw
After salting
After post-salting
After dry-ripening
I II III IV Sign. I II III IV Sign. I II III IV Sign.
2.35 ± 0.37a 2.35 ± 0.37a 2.35 ± 0.37a 2.35 ± 0.37a n.s. 0.48 ± 0.07a 0.48 ± 0.07a 0.48 ± 0.07a 0.48 ± 0.07a n.s. 17.76 ± 3.75a 17.76 ± 3.75a 17.76 ± 3.75 17.76 ± 3.75a n.s.
2.34 ± 0.81a 2.74 ± 0.36a 2.55 ± 0.43a 2.61 ± 0.39a n.s. 0.46 ± 0.12a 0.54 ± 0.06a 0.58 ± 0.12a,b 0.57 ± 0.13a,b n.s. 20.23 ± 8.79a 24.49 ± 3.15a 21.73 ± 3.97 22.49 ± 2.52a,b n.s.
2.96 ± 0.54a 3.03 ± 0.30a 3.16 ± 0.10b 2.88 ± 0.50a n.s. 0.63 ± 0.16a 0.60 ± 0.09a 0.65 ± 0.04b,c 0.59 ± 0.09a,b n.s. 24.81 ± 2.29a 25.53 ± 3.14a 23.66 ± 2.03 22.31 ± 4.69a,b n.s.
4.77 ± 0.56b1 5.99 ± 0.94b2 4.06 ± 0.12c1 4.03 ± 0.25b1 ** 0.96 ± 0.12b1,2 1.13 ± 0.18b2 0.75 ± 0.06c1 0.82 ± 0.07c1 * 34.57 ± 4.90b2,3 37.60 ± 7.84b3 23.64 ± 2.611 26.32 ± 3.25b1,2 *
* *** *** ***
I II III IV Sign. I II III IV Sign. I II III IV Sign.
47.84 ± 2.15b 47.84 ± 2.15c 47.84 ± 2.15b 47.84 ± 2.15b n.s. 4.64 ± 1.21a 4.64 ± 1.21a 4.64 ± 1.21a 4.64 ± 1.21a n.s. 11.22 ± 1.53b 11.22 ± 1.53b 11.22 ± 1.53b 11.22 ± 1.53b n.s.
42.00 ± 1.19a 40.63 ± 2.03b 44.80 ± 2.66b 46.24 ± 5.41a,b n.s. 8.28 ± 1.26b 8.59 ± 1.52b 8.35 ± 2.24b,c 5.42 ± 1.99 n.s. 10.06 ± 0.48a,b 10.36 ± 0.68b 12.01 ± 0.69b 11.12 ± 2.18 n.s.
41.52 ± 2.38a 37.26 ± 1.16a 38.64 ± 1.30a 41.93 ± 2.61a n.s. 7.77 ± 0.14b 7.95 ± 0.63b 7.30 ± 0.81a,b 6.23 ± 2.81 n.s. 9.96 ± 0.87a,b 8.50 ± 0.92a 9.29 ± 0.68a 9.83 ± 0.75 n.s.
38.95 ± 3.72a 38.26 ± 2.28a,b 38.61 ± 2.05a 42.56 ± 1.82a,b n.s. 9.08 ± 1.87b 9.09 ± 1.19b 10.62 ± 1.19c 7.78 ± 1.21 n.s. 9.15 ± 0.95a 9.61 ± 0.80a,b 9.29 ± 0.78a 9.80 ± 1.46 n.s.
** *** *** *
*** *** * ** *** ** n.s. **
** ** ** n.s. * * ** n.s.
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2. a,b,c Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; **P < 0.01; ***P < 0.001.
768
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
Table 3 n processing using four different salting treatments. Evolution of mineral content throughout the dry-ripening laco Mineral (mg/100 g)
Batch
Na
Processing step
I II III IV Sign. I II III IV Sign. I II III IV Sign. I II III IV Sign.
K
Ca
Mg
Sign.
Raw
After salting
After post-salting
After dry-ripening
56.92 ± 3.73a 56.92 ± 3.73a 56.92 ± 3.73a 56.92 ± 3.73a n.s. 217.81 ± 6.62a 217.81 ± 6.62a 217.81 ± 6.62a 217.81 ± 6.62a n.s. 6.68 ± 0.68ab 6.68 ± 0.68a 6.68 ± 0.68a 6.68 ± 0.68a n.s. 25.98 ± 1.82 25.98 ± 1.82 25.98 ± 1.82a 25.98 ± 1.82a n.s.
1082.64 ± 220.82b3 577.29 ± 140.37b2 161.82 ± 27.69b1 165.61 ± 68.28a1 *** 387.22 ± 4.01b1,2 721.05 ± 66.43b3 275.88 ± 36.10a1 590.46 ± 51.80b2,3
2065.89 ± 106.86c3 1024.20 ± 91.68c2 534.54 ± 95.07c1 535.37 ± 146.04b1 *** 396.05 ± 14.63b1 1460.76 ± 130.08c4 557.09 ± 25.93b2 1045.01 ± 33.22c3 *** 8.85 ± 2.02bc1 8.13 ± 1.10b1 28.27 ± 1.04b2 26.75 ± 4.79c2 *** 25.93 ± 3.141 25.91 ± 2.921 35.93 ± 3.16c2 35.97 ± 4.58b2
2446.60 ± 108.46d3 1483.91 ± 118.55d2 738.21 ± 20.34d1 586.35 ± 109.39b1 *** 565.11 ± 22.22c1 1915.42 ± 78.12d4 876.08 ± 80.46c2 1668.94 ± 99.21c3 *** 9.35 ± 1.27c1 9.31 ± 0.59b1 42.87 ± 10.48c2 33.73 ± 11.08c2 *** 35.04 ± 5.351 31.89 ± 3.351 42.73 ± 2.14d2 36.97 ± 3.70b1,2 *
6.30 ± 0.21a1,2 5.50 ± 0.56a1 9.16 ± 0.88a3 7.21 ± 0.57b2 *** 26.14 ± 2.131,2 33.59 ± 5.073 31.27 ± 2.23b2,3 22.57 ± 4.27a1
*** *** *** *** *** *** *** *** * *** *** *** n.s. n.s. * ***
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% and 5% MgCl2. Mean values in the same row (corresponding to the same batch) not followed by a common number differ significantly (P < 0.05). 1,2,3,4 Mean values in the same column (corresponding to the same days of ripening) not followed by a common letter differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; ***P < 0.001. CaCl2 a,b,c,d
indicating that they tended to be lighter, as it was confirmed by the lower scores obtained by a sensory evaluation for intensity color. On the other hand, the intensity odor attribute was preferred by the n against those submitted to the assessors in the control laco n salted with the treatment III and IV treatment II, whereas the laco presented intermediated scores. In relation to the hardness attribute, the assessors did not find significant differences (P < 0.05) between the control batch and the other ones, although lower hardness scores were observed for treatment III and IV. This could be due to the higher moisture content of these treatments (Fig. 2). In the present study, mean sensory scores revealed significant (P < 0.05) differences in the saltiness, bitterness and overall acceptability between the control batch and the other ones. Regarding saltiness, the assessors noticed lower salty taste (P < 0.001) in the NaCl reduced treatments. This could be due to the fact that the replacement of NaCl with other salts results in a less n. Saltiness, which is an essential salty taste in the dry-cured laco n, is sensory defined as the taste taste note in dry-cured laco
Table 4 n at the end of the manufacture using four Sensory characteristics of dry-cured laco different salting treatments. Sensory attributes
Batch I
II
III
IV
SEM Sig
Intensity color Intensity odor Saltiness Bitterness Hardness
5.21 ± 1.15
5.10 ± 0.69
4.82 ± 0.57
4.76 ± 0.53
0.12
n.s.
5.05 ± 1.08
3.91 ± 1.34
4.39 ± 1.08
4.37 ± 0.78
0.16
n.s.
4.26 ± 1.26b 2.65 ± 1.15a 1.95 ± 0.51a 1.42 ± 1.03a 0.19 1.42 ± 0.27a 2.89 ± 0.67b 2.70 ± 0.21b 2.48 ± 0.54b 0.20 4.30 ± 0.52 4.00 ± 0.46 3.88 ± 0.62 3.90 ± 0.33 0.10
*** * n.s.
Batch: treatment I: control, 100% NaCl; treatment II: 50% NaCl and 50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2; treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2. a,b Means in the same row with different letters differ significantly (P < 0.05). Significance: n.s.: not significant; *P < 0.05; ***P < 0.001. SEM: standard error of the mean.
occasioned by NaCl. As a matter of fact, the saltiness of other salts is not as pure as that of NaCl and this is the major drawback in trying to reduce NaCl content in dry-cured meat products by using substitutes (Ruiz, 2007) although some authors indicate that a less salty taste note is sometimes positively evaluated by consumers (Ansorena & Astiasaran, 2007). On the other hand, the assessors found higher bitterness scores (P < 0.05) in the NaCl reduced treatments. Bitter taste was the most notable defect experienced in n manufactured with NaCl substitutions above 40% dry-cured laco by KCl or other salts. Consequently, treatments III and IV could be chosen as the best way to reduce the NaCl content without affecting the product acceptability.
4. Conclusions These results indicate that the partial substitution of NaCl by a mixture of chloride salts (NaCl, KCl, MgCl2 and CaCl2) had a great influence on the physicochemical and microbial counts throughout n. Laco n elaborated with 50% NaClthe processing of dry-cured laco 50% KCl presented the highest microbial counts. On the other hand, the use of KCl increased hardness, while CaCl2 and MgCl2 had the opposite effect. However, replacement up to 70% NaCl by other chloride salts had no significant effect on the color parameters with regards to the control formulation. The sensory analysis clearly demonstrated that treatments III and IV did not show any signifin and was preferred by the ascant differences to the control laco sessors in relation to the hardness. So, these formulations could be n successfully used to reduce the sodium content in dry-cured laco without adverse effects on physicochemical and sensory properties.
Acknowledgments Authors are grateful to Xunta de Galicia (The Regional Government) (Project FEADER 2012/45) for the financial support. Special ~ a) for the laco n samples thanks to GISVA, S.A. (Arteixo, A Corun supplied for this research.
J.M. Lorenzo et al. / Food Control 50 (2015) 763e769
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