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The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása
Available online at www.sciencedirect.com
ScienceDirect Procedia Food Science 5 (2015) 97 – 100
International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”
The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása Predrag Ikonica,*, Marija Jokanovicb, Tatjana Tasica, Snezana Skaljacb, Branislav Sojicb, Vladimir Tomovicb, Natalija Dzinicb, Ljiljana Petrovicb a
University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia b University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Abstract The effect of different ripening processes (traditional, T vs. industrial, I) on proteolytic changes and texture of dry-fermented sausage Petrovská klobása was examined. More intensive pH decline was registered in I sausages, which had a positive impact on the drying process and proteolysis. Moisture content in I sausages was consistently lower than in T sausages. Likewise, proteolysis was more pronounced in I sausages, resulting in higher concentrations of nitrogen fractions. During processing, hardness and chewiness were significantly higher in I sausages, but these became almost identical once the required moisture content of sausages (<35%) was achieved in different ripening conditions. © 2015 2015The TheAuthors. Authors. Published by Elsevier Ltd.is an open access article under the CC BY-NC-ND license © Published by Elsevier Ltd. This Peer-review under responsibility of scientific committee of International 58th Meat Industry Conference “Meat Safety and (http://creativecommons.org/licenses/by-nc-nd/4.0/). Quality: Where goes?” (MeatCon2015)”. Peer-review underitresponsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015) Keywords: traditional sausage; ripening conditions; proteolysis; texture.
1. Introduction Petrovská klobása is a traditional dry-fermented sausage manufactured in north-western Serbia (Municipality of Bački Petrovac, Vojvodina). Nowadays, it is produced according to the original recipe in small household
* Corresponding author. Tel.: +381-21-485-3827; fax: +381-21-450-725. E-mail address: [email protected]
2211-601X © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under responsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015)
doi:10.1016/j.profoo.2015.09.026
98
Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
enterprises during winter. It undergoes slow drying and ripening processes, lasting at least 90 days1. Proteolysis occurring during the ripening of fermented sausages is an extremely important biochemical phenomenon which determines the final aroma and texture characteristics of the product. The result of this phenomenon is formation of several low molecular weight components, i.e. peptides, amino acids, aldehydes, organic acids and amines2,3. Texture is a multi-parameter attribute, and one of the most important components of meat products quality. Many factors affect final texture of fermented sausages, including ripening conditions. When textural characteristics are evaluated throughout the manufacturing process, instrumental measurements are suitable4,5. The objective of this study was to investigate the proteolytic changes and texture of Petrovská klobása sausages during ripening in different conditions (traditional vs. industrial). 2. Materials and methods Petrovská klobása sausages were manufactured from cold lean minced pork and pig fat as described by Ikonić et al.1. Raw sausages were divided into two batches which were ripened in a traditional (T) or industrial (I) ripening room. The environmental conditions during the ripening are presented in Fig. 1. For sampling, the seasoned batter (0) and three sausages from each batch were taken after 2, 6, 9, 15, 30, 60 and 90 days. Analyses for all samples were carried out in duplicate.
Fig. 1. Temperature and relative humidity recorded during ripening of Petrovská klobása in traditional (a) and industrial (b) conditions.
The pH of sausages was measured using a portable pH meter Testo 205. Moisture content was determined according to ISO method6, and non-protein nitrogen (NPN) and free amino acid nitrogen (FAAN) according to the methods described by Ikonić et al1. Texture profile analysis (TPA) was performed as described by Jokanović et al.7. One way (ANOVA), Post-hoc (Duncan test) was performed using the software package Statistica 12.0. Differences were considered significant at p < 0.05. 3. Results and discussion Different ripening processes resulted in different drying intensity of sausages. Consequently, moisture content in I sausages was lower throughout the entire processing period (Fig. 2(a)). Moreover, due to higher initial temperature (Ĭ15°C) in industrial ripening room (Fig. 1 (b)) the fermentation process in I sausages was considerably faster, causing intensive pH decline (0.7 units in 9 days) toward the isoelectric point of actomyosin (Ĭ5.0) (Fig. 2(b)).
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Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
Fig. 2. Moisture content (a) and pH (b) during the ripening of Petrovská klobása sausages.
The content of NPN increased progressively (p < 0.05) during processing in both analyzed sausages (Table 1). In general, the obtained results are in agreement with other studies indicating that proteolysis during ripening of fermented sausages is characterized by an increase in NPN content2,3,8. However, the level of this nitrogen fraction was higher in I sausages at each sampling stage except at the end of processing period. Table 1. NPN and FAAN content in Petrovská klobása sausages (expressed as g kg-1 dry matter) during ripening process. Nitrogen fraction NPN FAAN a-d
Time (day)
Batch
0
2 a,B
T
6 a,B
6.27
6.44
a,B
9 a,A
7.99
b,C
15 a,A
7.61
a,A
10.65
11.71a,E
11.32
b,G
11.02b,F
T
2.49a,B
2.64a,C
2.84a,D
3.07a,A
3.13a,A
3.55a,E
4.70b,F
4.82a,G
a,B
a,C
b,A
b,A
b,D
b,E
a,F
4.92b,G
3.55
3.62
3.77
9.78
b,E
6.90 2.70
9.19
8.57
b,D
90 a,D
6.27 2.49
8.07
7.63
b,A
60 a,C
I I
8.10
30 a,A
3.91
4.56
Means within the same column with different superscript letters are different (p < 0.05). Means within the same row with different superscript letters are different (p < 0.05).
A-G
During the first 30 days, FAAN content slightly increased in traditionally ripened sausages, when it reached the value of 3.55 g kg-1 dm (Table 1). In contrast, the same level of this nitrogen fraction was reached after only 6 days of ripening in industrial conditions. The difference in speed and intensity of proteolysis process between T and I batches was evident until day 30. Table 2. Texture profile of Petrovská klobása sausages during ripening process. Parameter Hardness (kg) Chewiness (kg) a–b A-D
Batch T
Time (day) 2
6 a,D
0.48
a,D
9 a, D
0.69
a,D
I
0.51
0.88
T
0.04a,D
0.07a,D
I
a,D
0.05
0.12
b,CD
15 a,D
0.67 1.14
b,D
0.06a,D 0.15
b,CD
30 a,D
0.78 1.64
b,CD
0.11a,D a,CD
0.23
60 a,C
1.62 2.61
b,C
90 a,B
6.82a,A
b,B
10.91b,A
3.25 6.65
0.25a,C
0.45a,B
0.89a,A
b,C
b,B
1.33b,A
0.35
1.03
Means within the same column with different superscript letters are different (p < 0.05). Means within the same row with different superscript letters are different (p < 0.05).
The hardness and chewiness of all examined groups of sausages increased progressively during processing (Table 2). I sausages had significantly higher (p < 0.05) hardness and chewiness measurements than their T counterparts. These differences could be explained by considerably faster fermentation process and steep pH drop in I sausages. Along with fermentation, drying is a major factor affecting binding and rheological properties of fermented sausages4,8. Hence, at the end of drying periods (T - 90 days and I - 60 days) similar hardness and chewiness levels
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Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
were observed in T and I sausages. Acknowledgements This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project: TR31032), and Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (Project: 114-451-1440/2014). References 1. Ikonic P, Tasic T, Petrovic Lj, Skaljac S, Jokanovic M, Mandic A, Ikonic B. Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia. Food Cont 2013;30:69-75. 2. Roseiro LC, Santos C, Sol M, Borges MJ, Anjos M, Gonçalves H, Carvalho AS. Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. Meat Sci 2008;79:784-94. 3. Dalmış Ü, Soyer A. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci 2008;80:345-54. 4. Gonzalez-Fernandez C, Santos EM, Rovira J, Jaime I. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage. Meat Sci 2006;74:467-75. 5. Barbut S, Texture, In: Toldrá F, Hui YH, Astiasarán I, Nip WK, Sebranek JG, Silveira ETF, Stahnke LH, Talon R, editors. Handbook of Fermented Meat and Poultry, Ames, Iowa: Blackwell Publishing; 2007. p. 217–226. 6. ISO 1442:1997. Determination of moisture content,. ISO, Geneva, Switzerland. 7. Jokanovic M, Ikonic P, Tasic T, Tomovic V, Sojic B, Skaljac S, Dzinic N, Novakovic A. Comparison of the texture profile characteristics of two Serbian traditional dry fermented sausages. Proc. IV International Congress “Engineering, Environment and Materials in Processing Industry, 4-6.3.2015, Jahorina, 662-667. 8.Spaziani M, Del Torre M, Stecchini L. Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Sci 2009;81:77-85.
ScienceDirect Procedia Food Science 5 (2015) 97 – 100
International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”
The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása Predrag Ikonica,*, Marija Jokanovicb, Tatjana Tasica, Snezana Skaljacb, Branislav Sojicb, Vladimir Tomovicb, Natalija Dzinicb, Ljiljana Petrovicb a
University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia b University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Abstract The effect of different ripening processes (traditional, T vs. industrial, I) on proteolytic changes and texture of dry-fermented sausage Petrovská klobása was examined. More intensive pH decline was registered in I sausages, which had a positive impact on the drying process and proteolysis. Moisture content in I sausages was consistently lower than in T sausages. Likewise, proteolysis was more pronounced in I sausages, resulting in higher concentrations of nitrogen fractions. During processing, hardness and chewiness were significantly higher in I sausages, but these became almost identical once the required moisture content of sausages (<35%) was achieved in different ripening conditions. © 2015 2015The TheAuthors. Authors. Published by Elsevier Ltd.is an open access article under the CC BY-NC-ND license © Published by Elsevier Ltd. This Peer-review under responsibility of scientific committee of International 58th Meat Industry Conference “Meat Safety and (http://creativecommons.org/licenses/by-nc-nd/4.0/). Quality: Where goes?” (MeatCon2015)”. Peer-review underitresponsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015) Keywords: traditional sausage; ripening conditions; proteolysis; texture.
1. Introduction Petrovská klobása is a traditional dry-fermented sausage manufactured in north-western Serbia (Municipality of Bački Petrovac, Vojvodina). Nowadays, it is produced according to the original recipe in small household
* Corresponding author. Tel.: +381-21-485-3827; fax: +381-21-450-725. E-mail address: [email protected]
2211-601X © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under responsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015)
doi:10.1016/j.profoo.2015.09.026
98
Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
enterprises during winter. It undergoes slow drying and ripening processes, lasting at least 90 days1. Proteolysis occurring during the ripening of fermented sausages is an extremely important biochemical phenomenon which determines the final aroma and texture characteristics of the product. The result of this phenomenon is formation of several low molecular weight components, i.e. peptides, amino acids, aldehydes, organic acids and amines2,3. Texture is a multi-parameter attribute, and one of the most important components of meat products quality. Many factors affect final texture of fermented sausages, including ripening conditions. When textural characteristics are evaluated throughout the manufacturing process, instrumental measurements are suitable4,5. The objective of this study was to investigate the proteolytic changes and texture of Petrovská klobása sausages during ripening in different conditions (traditional vs. industrial). 2. Materials and methods Petrovská klobása sausages were manufactured from cold lean minced pork and pig fat as described by Ikonić et al.1. Raw sausages were divided into two batches which were ripened in a traditional (T) or industrial (I) ripening room. The environmental conditions during the ripening are presented in Fig. 1. For sampling, the seasoned batter (0) and three sausages from each batch were taken after 2, 6, 9, 15, 30, 60 and 90 days. Analyses for all samples were carried out in duplicate.
Fig. 1. Temperature and relative humidity recorded during ripening of Petrovská klobása in traditional (a) and industrial (b) conditions.
The pH of sausages was measured using a portable pH meter Testo 205. Moisture content was determined according to ISO method6, and non-protein nitrogen (NPN) and free amino acid nitrogen (FAAN) according to the methods described by Ikonić et al1. Texture profile analysis (TPA) was performed as described by Jokanović et al.7. One way (ANOVA), Post-hoc (Duncan test) was performed using the software package Statistica 12.0. Differences were considered significant at p < 0.05. 3. Results and discussion Different ripening processes resulted in different drying intensity of sausages. Consequently, moisture content in I sausages was lower throughout the entire processing period (Fig. 2(a)). Moreover, due to higher initial temperature (Ĭ15°C) in industrial ripening room (Fig. 1 (b)) the fermentation process in I sausages was considerably faster, causing intensive pH decline (0.7 units in 9 days) toward the isoelectric point of actomyosin (Ĭ5.0) (Fig. 2(b)).
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Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
Fig. 2. Moisture content (a) and pH (b) during the ripening of Petrovská klobása sausages.
The content of NPN increased progressively (p < 0.05) during processing in both analyzed sausages (Table 1). In general, the obtained results are in agreement with other studies indicating that proteolysis during ripening of fermented sausages is characterized by an increase in NPN content2,3,8. However, the level of this nitrogen fraction was higher in I sausages at each sampling stage except at the end of processing period. Table 1. NPN and FAAN content in Petrovská klobása sausages (expressed as g kg-1 dry matter) during ripening process. Nitrogen fraction NPN FAAN a-d
Time (day)
Batch
0
2 a,B
T
6 a,B
6.27
6.44
a,B
9 a,A
7.99
b,C
15 a,A
7.61
a,A
10.65
11.71a,E
11.32
b,G
11.02b,F
T
2.49a,B
2.64a,C
2.84a,D
3.07a,A
3.13a,A
3.55a,E
4.70b,F
4.82a,G
a,B
a,C
b,A
b,A
b,D
b,E
a,F
4.92b,G
3.55
3.62
3.77
9.78
b,E
6.90 2.70
9.19
8.57
b,D
90 a,D
6.27 2.49
8.07
7.63
b,A
60 a,C
I I
8.10
30 a,A
3.91
4.56
Means within the same column with different superscript letters are different (p < 0.05). Means within the same row with different superscript letters are different (p < 0.05).
A-G
During the first 30 days, FAAN content slightly increased in traditionally ripened sausages, when it reached the value of 3.55 g kg-1 dm (Table 1). In contrast, the same level of this nitrogen fraction was reached after only 6 days of ripening in industrial conditions. The difference in speed and intensity of proteolysis process between T and I batches was evident until day 30. Table 2. Texture profile of Petrovská klobása sausages during ripening process. Parameter Hardness (kg) Chewiness (kg) a–b A-D
Batch T
Time (day) 2
6 a,D
0.48
a,D
9 a, D
0.69
a,D
I
0.51
0.88
T
0.04a,D
0.07a,D
I
a,D
0.05
0.12
b,CD
15 a,D
0.67 1.14
b,D
0.06a,D 0.15
b,CD
30 a,D
0.78 1.64
b,CD
0.11a,D a,CD
0.23
60 a,C
1.62 2.61
b,C
90 a,B
6.82a,A
b,B
10.91b,A
3.25 6.65
0.25a,C
0.45a,B
0.89a,A
b,C
b,B
1.33b,A
0.35
1.03
Means within the same column with different superscript letters are different (p < 0.05). Means within the same row with different superscript letters are different (p < 0.05).
The hardness and chewiness of all examined groups of sausages increased progressively during processing (Table 2). I sausages had significantly higher (p < 0.05) hardness and chewiness measurements than their T counterparts. These differences could be explained by considerably faster fermentation process and steep pH drop in I sausages. Along with fermentation, drying is a major factor affecting binding and rheological properties of fermented sausages4,8. Hence, at the end of drying periods (T - 90 days and I - 60 days) similar hardness and chewiness levels
100
Predrag Ikonic et al. / Procedia Food Science 5 (2015) 97 – 100
were observed in T and I sausages. Acknowledgements This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project: TR31032), and Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (Project: 114-451-1440/2014). References 1. Ikonic P, Tasic T, Petrovic Lj, Skaljac S, Jokanovic M, Mandic A, Ikonic B. Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia. Food Cont 2013;30:69-75. 2. Roseiro LC, Santos C, Sol M, Borges MJ, Anjos M, Gonçalves H, Carvalho AS. Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. Meat Sci 2008;79:784-94. 3. Dalmış Ü, Soyer A. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci 2008;80:345-54. 4. Gonzalez-Fernandez C, Santos EM, Rovira J, Jaime I. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage. Meat Sci 2006;74:467-75. 5. Barbut S, Texture, In: Toldrá F, Hui YH, Astiasarán I, Nip WK, Sebranek JG, Silveira ETF, Stahnke LH, Talon R, editors. Handbook of Fermented Meat and Poultry, Ames, Iowa: Blackwell Publishing; 2007. p. 217–226. 6. ISO 1442:1997. Determination of moisture content,. ISO, Geneva, Switzerland. 7. Jokanovic M, Ikonic P, Tasic T, Tomovic V, Sojic B, Skaljac S, Dzinic N, Novakovic A. Comparison of the texture profile characteristics of two Serbian traditional dry fermented sausages. Proc. IV International Congress “Engineering, Environment and Materials in Processing Industry, 4-6.3.2015, Jahorina, 662-667. 8.Spaziani M, Del Torre M, Stecchini L. Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Sci 2009;81:77-85.