Skip to main content
SpringerLink
Log in

Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The physico-chemical and biochemical properties of the raw pork products, spontaneously fermented as entire primal cuts of ham hock (raw smoked ham hock (RSR)) and loin (raw smoked loin (RSL)), were estimated during the 4-week ripening period. A decrease in water content (4 % in RSR and 7 % in RSL) and an increase in protein (2 and 4.5 %, respectively), fat and salt content (1–2 % for both products) were associated with the phenomena of slight drying. An almost 2.5-fold increase of free amino groups dissolved in water, from 480 to 1,100 μMGly/100 g and from 490 to 1,200 μMGly/100 g, accompanied by a gradual increase of total free fatty acids, from 250 to 530 mg/kg and from 270 to 460 mg/kg, was indicated in the RSR and RSL, respectively. The fermentation and accumulation of free fatty acids affected the pH decrease in the RSL, particularly with a low fat content. The increase of tyramine, tryptamine, putrescine and spermine amounts confirm the activity of bacteria strains in the RSR and RSL during ripening. The considerable part of the “house microflora” included the species fermenting in the presence of air or in anaerobic conditions—in the presence of nitrogen. The presence of volatile cell metabolism products (3-hydroxy-2-butanone, 3-methyl-1-butanol and butanoic acid) confirmed a greater amino acid transformation and saccharide fermentation activity of microflora in the RSR. Similarly, products of free fatty acid degradation (pentanal, hexanal and butanoic acid) as well as products of lipid oxidation (e.g. 3-methyl-3-buten-1-ol and 3-methyl-1-butanol) confirmed the far advanced ripening in the RSR with a greater fat content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1

Similar content being viewed by others

References

  • Ansorena, D., Astiasarán, I., & Bello, J. (2000). Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. Food Science and Technology International, 6, 439–447.

    Article  CAS  Google Scholar 

  • Ansorena, D., Montel, M.-C., Rokka, M., Talon, R., Eerola, S., Pizzo, A., et al. (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in the amine production. Meat Science, 61, 141–147.

    Article  CAS  Google Scholar 

  • Blesa, E., Aliño, M., Barat, J.-M., Grau, R., Toldrá, F., & Pagán, M.-J. (2008). Microbiology 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, 135–142.

    Article  CAS  Google Scholar 

  • Body, B-A., Arbique. J-C., Bourbeau, P., Cavagnolo, R., Miller, J-M., Poole, F-M., & Sharples, N. (2003). Quality control of microbiological transport systems. Approved Standard, National Committee for Clinical Laboratory Standards, 23 (34)

  • Casaburi, A., Aristoy, M.-C., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F., et al. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295–307.

    Article  CAS  Google Scholar 

  • Demeyer, D., Raemaekers, M., Rizzo, A., Holck, A., De Smedt, A., Ten Brink, B., et al. (2000). Control of bioflavour and safety in fermented sausages: first results of a European project. Food Research International, 33, 171–180.

    Article  CAS  Google Scholar 

  • Di Cagno, R., Chaves López, C., Tofalo, R., Gallo, G., De Angelis, M., Paparella, A., et al. (2008). Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Science, 79, 224–235.

    Article  Google Scholar 

  • Díaz, O., Fernández, M., García de Fernando, G.-D., De la Hoz, L., & Ordóñez, J.-A. (1993). Effect of the addition of protease E on the proteolysis of dry fermented sausages. Meat Science, 34, 205–218.

    Article  Google Scholar 

  • European standards PN-EN ISO 4833:2004/Ap1:2005. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of microorganisms. Colony count technique at 30 degrees C (in Polish).

  • European Standards PN-EN ISO 6887-2:2005. Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 2: Specific rules for the preparation of meat and meat products (in Polish).

  • European Standards PN-EN ISO 6888:2001/A1:2004. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Technique using Baird-Parker agar medium (in Polish).

  • European Standards PN-EN ISO 7932:2005. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of presumptive Bacillus cereus. Colony count technique at 30 degree C (in Polish).

  • Foster, M.-L., & Sharon, E.-G. (1992). Soxtec fat analyser for determination of total fat in meat: collaborate study. Journal of the Association of Official Analytical Chemists, 75, 288–292.

    CAS  Google Scholar 

  • Grazia, L., Romano, P., Bagni, A., Roggiani, D., & Guglielmi, G. (1986). The role of moulds in the ripening process of salami. Food Microbiology, 3, 19–25.

    Article  Google Scholar 

  • Hughes, M.-C., Kerry, J.-P., Arendt, E.-K., Kenneally, P.-M., McSweeney, P.-L.-H., & O’Neill, E.-E. (2002). Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science, 62, 205–216.

    Article  CAS  Google Scholar 

  • Kalač, P. (2006). Biologically active polyamines in beef, pork and meat products. Meat Science, 74, 1–11.

    Article  Google Scholar 

  • Kilic, B. (2009). Current trends in traditional Turkish meat products and cuisine. LWT-Food Science and Technology, 42, 1581–1589.

    Article  CAS  Google Scholar 

  • Kirk, R.-S., & Sawyer, R. (1991). Pearson's composition and analysis of food (pp. 14–15). New York: Longman.

    Google Scholar 

  • Kolar, K. (1992). Determination of moisture and ash in meat and meat products: NMKL Interlaboratory Study. Journal of AOAC International, 75, 1016–1022.

    CAS  Google Scholar 

  • Kottke, V., Damm, H., Fischer, A., & Leutz, U. (1996). Engineering aspects in fermentation of meat products. Meat Science, 43, 243–255.

    Article  Google Scholar 

  • Kuchroo, C.-V., Ramilly, I.-P., & Fox, P.-F. (1983). Assessment of proteolysis in cheese by reaction with trinitrobenzensulphonic acid. Journal of Food Technology, 7, 129–133.

    CAS  Google Scholar 

  • Kullisar, T., Zilmer, M., Mikelsaar, M., Vihalemm, T., Annuk, H., Kairane, C., et al. (2002). Two antioxidative lactobacilli strains as promising probiotics. International Journal of Food Microbiology, 72, 215–224.

    Article  Google Scholar 

  • Larrea, V., Hernando, I., Quiles, A., Lluch, M.-A., & Pérez-Munuera, I. (2006). Changes in proteins during Teruel dry-cured ham processing. Meat Science, 74, 586–593.

    Article  CAS  Google Scholar 

  • Latorre-Moratalla, M.-L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., et al. (2008). Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chemistry, 107, 912–921.

    Article  CAS  Google Scholar 

  • Lebert, I., Leroy, S., Giammarinaro, P., Lebert, A., Chacornac, J.-P., Bover-Cid, S., et al. (2007). Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Meat Science, 76, 112–122.

    Article  CAS  Google Scholar 

  • Leroy, F., Verluyten, J., & Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology, 106, 270–285.

    Article  Google Scholar 

  • Lorenzo, J.-M., Matrinez, S., Franco, I., & Carballo, J. (2007). Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: effect of same additives. Meat Science, 77, 287–283.

    Article  CAS  Google Scholar 

  • Lorenzo, J.-M., García Fontán, M.-C., Franco, I., & Carballo, J. (2008). Biochemical characteristics of dry-cured laco’n (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives. Food Control, 19, 1148–1158.

    Article  CAS  Google Scholar 

  • Lücke, F.-K. (2000). Utilization of microbes to process and preserve meat. Meat Science, 56, 105–115.

    Article  Google Scholar 

  • Martín-Sánchez, A.-M., Chaves-López, C., Sendra, E., Sayas, E., Fenández-López, J., & Pérez-Álvarez, J.-A. (2011). Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Science, 89, 35–44.

    Article  Google Scholar 

  • Meynier, A., Novelli, E., Chizzolini, R., Zanardi, E., & Gandemer, G. (1999). Volatile compounds of commercial Milano salami. Meat Science, 51, 175–183.

    Article  CAS  Google Scholar 

  • Misharina, T.-A., Andreenkov, V.-A., & Vashchuk, E.-A. (2001). Changes in the composition of volatile compounds during aging of dry-cured sausages. Applied Biochemistry and Microbiology, 37, 413–418.

    Article  CAS  Google Scholar 

  • Molly, K., Demeyer, D., Johansson, G., Raemaekers, M., Ghistelinck, M., & Geenen, I. (1997). The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of European project. Food Chemistry, 54, 539–545.

    Article  Google Scholar 

  • Montel, M.-C., Talón, R., Berdagué, J.-L., & Cantonnet, M. (1993). Effects of starter cultures on the biochemical characteristics of French dry sausages. Meat Science, 35, 229–240.

    Article  CAS  Google Scholar 

  • Moretti, V.-M., Madoniab, G., Diaferiac, C., Mentastia, T., Palearia, M.-A., Panseria, S., et al. (2004). Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Science, 66, 845–854.

    Article  CAS  Google Scholar 

  • NMKL. (1976). Nitrogen determination in foods and feeds according to Kjeldahl (3rd ed.). Uppsala: Nordic Committee on Food Analysis No. 6. National Food Administration.

    Google Scholar 

  • Olesen, P.-T., Meyer, A.-S., & Stahnke, L.-H. (2004). Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Science, 66, 675–687.

    Article  CAS  Google Scholar 

  • Olivares, A., Navarro, J.-L., & Flores, M. (2009). Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage. Food Chemistry, 115, 1464–1472.

    Article  CAS  Google Scholar 

  • Patrignani, F., Lucci, L., Vallicelli, M., Guerzoni, M.-E., Gardini, F., & Lanciotti, R. (2007). Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns. Meat Science, 75, 676–686.

    Article  CAS  Google Scholar 

  • Paulsen, P., & Bauer, F. (2007). Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing. European Food Research and Technology, 225, 921–924.

    Article  CAS  Google Scholar 

  • Polish Standards PN-A-82031:2005. Smoked loin (in Polish).

  • Polish Standards PN-A-82033:2005. Smoked rump (in Polish).

  • Polish Standards PN-ISO 15214:2002. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony count technique at 30 degree C (in Polish).

  • Polish Standards PN-ISO 21527-1:2009. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 2: Colony count technique in products with water activity less than or equal to 0.95 (in Polish).

  • Rason, J., Laguet, A., Berge, P., Dufour, E., & Lebecque, A. (2007). Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages. Meat Science, 75, 359–370.

    Article  CAS  Google Scholar 

  • Roseiro, L.-C., Santos, C., Sol, M., Borges, M.-J., Anjos, M., Goncalves, H., et al. (2008). Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. Meat Science, 79, 784–794.

    Article  CAS  Google Scholar 

  • Rosmini, M.-R., Perlo, F., Pérez-Alvarez, J.-A., Pagán-Moreno, M.-J., Gago-Gago, A., López-Santovena, F., et al. (1996). TBA test by an extractive method applied to ‘pate’. Meat Science, 42(1), 103–110.

    Article  CAS  Google Scholar 

  • Salgado, A., García Fontán, M.-C., Franco, I., López, M., & Carballo, J. (2005). Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial). Food Chemistry, 92, 413–424.

    Article  CAS  Google Scholar 

  • Soyer, A., Ertas, A.-H., & Üzümcüoglu, Ü. (2005). Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Science, 69, 135–141.

    Article  Google Scholar 

  • Spaziani, M., Del Torre, M., & Stecchini, M.-L. (2009). Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Science, 81, 77–85.

    Article  CAS  Google Scholar 

  • Stadlik, J., & Dolantowski, Z.-J. (2010). Biogenic amines in meat and fermented meat products. Acta Scientarum Polonorum, 9(3), 251–263.

    Google Scholar 

  • Sunesen, L.-O., & Stahnke, L.-H. (2003). Mould starter cultures for dry sausages—selection, application and effects. Meat Science, 65, 935–948.

    Article  CAS  Google Scholar 

  • Sunesen, L.-O., Dorigoni, V., Zanardi, E., & Stahnke, L. (2001). Volatile compounds released during ripening in Italian dried sausage. Meat Science, 58, 93–97.

    Article  CAS  Google Scholar 

  • Suzzi, G., & Gardini, F. (2003). Biogenic amines in dry fermented sausages. Food Microbiology, 88, 41–54.

    Article  CAS  Google Scholar 

  • Toldrá, F., Rico, E., & Flores, J. (1993). Cathepsins L, D, H and L activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture, 62(2), 157–161.

    Article  Google Scholar 

  • Ülkü, D., & Ayla, S. (2008). Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Science, 80, 345–354.

    Article  Google Scholar 

  • Zhao, G.-M., Tian, W., Liu, Y.-X., Zhou, G.-H., Xu, X.-L., & Li, M.-Y. (2008). Proteolysis in biceps femoris during Jinhua ham processing. Meat Science, 79, 39–45.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The study was supported by grant no. NN312305740 from the Polish Committee of Scientific Research in the Animal Products Technology Department, University of Agriculture, Krakow, Poland.

Author information

Authors and Affiliations

  1. Animal Products Technology Department, University of Agriculture, Balicka 122, 30-149, Krakow, Poland

    Ewelina Węsierska

  2. Department of Animal Products Technology and Quality Management, University of Environmental and Life Science, J. Chełmońskiego 37/41, 51-630, Wroclaw, Poland

    Marek Szołtysik

  3. Department of Food Hygiene and Consumer Health, University of Environmental and Life Science, C.K. Norwida 31, 50-375, Wroclaw, Poland

    Lech Rak

Authors
  1. Ewelina Węsierska
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marek Szołtysik
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lech Rak
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ewelina Węsierska.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Węsierska, E., Szołtysik, M. & Rak, L. Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening. Food Bioprocess Technol 6, 2986–2995 (2013). https://doi.org/10.1007/s11947-012-0941-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-012-0941-3

Keywords

Search

Navigation