Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis
DOI:
https://doi.org/10.5219/568Keywords:
PCA, Nitran salami, quality, protein, collagenAbstract
The subject of this work was to examine differences in chemical composition of sliced and whole stick Nitran salamis, purchased from various manufacturers. Nitran salamis are traditional dry fermented meat products of Slovak origin. Taking into account variations in raw materials, production process and potential adulteration, differences in chemical composition within one brand of salami from different manufacturers might be expected. Ten salamis were determined for basic chemical composition attributes and Principal Component Analysis was applied on data matrix to identify anomalous ones. It has been shown that six attributes, namely: protein without collagen of total protein, total protein, total meat, total fat, collagen of total protein and NaCl, were the most important for salamis as first two Principal Components together explained 70.16% of variance among them. Nitran D was found to be the most anomalous salami, as had the lowest value of protein without collagen of total protein (14.14% ±0.26%), total protein (17.42% ±0.44%), total meat (120.29% ±0.98%) and the highest one of total fat (50.85% ±0.95%), collagen of total protein (18.83% ±0.50%) and NaCl (9.55% ±1.93%), when compared to its whole stick variant Nitran C and other samples. In addition to collagen of total protein content, Nitran D together with Nitran A, F and H did not satisfied the legislatively determined criterion, which is ≤16%. This suggested that extra connective tissues were added to intermediate products, which resulted in high variability and inferior quality of final products. It is a common practice in the meat industry to increase the protein content or water binding properties of meat products.Downloads
References
AOAC 991.36:1996. Fat (Crude) in Meat and Meat Products - Solvent Extraction (Submersion) Method.
AOAC 2001.11:2005. Protein (crude) in animal feed, Forage (plant tissue), Grain and oilseeds. Block digestion method using copper catalyst and steam distillation into boric acid.
Bianchi, F., Cantoni, C., Careri, M., Chiesa, L., Musci, M., Pinna, A. 2007. Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages. Talanta, vol. 72, no. 4, p. 1552-1563. https://doi.org/10.1016/j.talanta.2007.02.019
Cevoli, C., Fabbri, A., Tabanelli, G., Montanari, C., Gardini, F., Lanciotti, R. and Guarnieri, A. 2014. Finite element model of salami ripening process and successive storage in package. Journal of Food Engineering, vol. 132, p. 14-20. https://doi.org/10.1016/j.jfoodeng.2014.02.003
Corral, S., Salvador, A., Flores, M. 2013. Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Science, vol. 93, no. 3, p. 776-785. https://doi.org/10.1016/j.meatsci.2012.11.040
da Silva, C., Spinelli, E., Rodrigues, S. 2015. Fast and sensitive collagen quantification by alkaline hydrolysis/hydroxyproline assay. Food Chemistry, vol. 173, p. 619-623. https://doi.org/10.1016/j.foodchem.2014.10.073
Decree of the Ministry of Agriculture of the Slovak Republic and the Ministry of Health of the Slovak Republic of 18 August 2005 no. 1895/2004-100 establishing a chapter of the Food Codex of the Slovak Republic regulating meat products. Official publication 22/2005, 30.10.2005, p. 218-276.
Fabbri, A., Cevoli, C. 2015. 2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry. Journal of Food Engineering, vol. 158, p. 73-79. https://doi.org/10.1016/j.jfoodeng.2015.03.005
Fongaro, L., Alamprese, C., Casiraghi. E. 2015. Ripening of salami: Assessment of colour and aspect evolution using image analysis and multivariate image analysis. Meat Science, vol. 101, p. 73-77. https://doi.org/110.1016/j.meatsci.2014.11.005
Herranz, B., Ordóñez, J. A., De La Hoz, L., Hierro, E., Soto, E., Cambero, M. I. 2008 Fatty acid composition of salami from different countries and their nutritional implications. International Journal of Food Sciences & Nutrition, vol. 59, no. 7-8, p. 607-618. https://doi.org/10.1080/09513590701550270
ISO 936:1998. Meat and meat products - Determination of total ash.
ISO 1442:1997. Meat and meat products - Determination of moisture content (Reference method).
ISO 1841-1:1996. Meat and meat products - Determination of chloride content - Part 1: Volhard method.
ISO 3496:1994. Meat and meat products - Determination of hydroxyproline content.
Jerković, I., Kovačević, D., Šubarić, D., Marijanović. Z., Mastanjević, K., Suman, K. 2010. Authentication study of volatile flavour compounds composition in Slavonian traditional dry fermented salami "kulen" Food Chemistry, vol. 119, no. 2, p. 813-822. https://doi.org/10.1016/j.foodchem.2009.07.024
Marino, R., Albenzio, M., della Malva, A., Muscio, A. and Sevi, A. 2015. Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products. Meat Science, vol. 101, p. 19-24. https://doi.org/10.1016/j.meatsci.2014.11.001
Martín-Sánchez, A. M., Chaves-López, C., Sendra, E., Sayas, E., Fenández-López, J., Pérez-Álvarez, J. Á. 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, vol. 89, no. 1, p. 35-44. https://doi.org/10.1016/j.meatsci.2011.03.018
McLean, B. 1999. Meat and meat products : the calculation of meat content, added water and connective tissue content from analytical data. Gloucesteshire: Chipping Campdem. 51 p. ISBN 0905942175.
Papavergou, E., Savvaidis, I., Ambrosiadis, I. 2012. Levels of biogenic amines in retail market fermented meat products. Food Chemistry, vol. 135, no. 4, p. 2750-2755. https://doi.org/10.1016/j.foodchem.2012.07.049
Pramualkijja, T., Pirak, T., Kerdsup, P. 2015. Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico - Chemical properties of beef salt - Soluble protein and its application in low fat salami. Food Hydrocolloids, vol. 53, p. 303-310. https://doi.org/10.1016/j.foodhyd.2015.03.004
Sentandreu, M., Sentandreu, E. 2014. Authenticity of meat products: Tools against fraud. Food Research International, vol. 60, p. 19-29. https://doi.org/10.1016/j.foodres.2014.03.030
Tabanelli, G., Montanari, C., Grazia, L., Lanciotti, R., Gardini, F. 2013. Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages. Meat Science, vol. 94, no. 2, p. 177-186. https://doi.org/10.1016/j.meatsci.2013.01.018
Van Schalkwyk, D. L., McMillin, K. V., Booyse, M., Witthuhn, R. C., Hoffman, L. C. 2011. Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Meat Science, vol. 88, no. 1, p. 36-44. https://doi.org/10.1016/j.meatsci.2010.11.028
Zajác, P., Čurlej, J., Barnová, M., Čapla, J. 2015. Analysis of texturometric properties of selected traditional and commercial sausage. Potravinarstvo, vol. 9, no. 1, p. 458-467. https://doi.org/10.5219/473
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
