Original scientific paper
The physical characteristics and oxidative status of dalmatian dry-cured pork loin manufactured in different technological conditions
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Marko Jelić
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Anita Velić
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Marija Lučin
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Jasenka Gajdoš Kljusurić
orcid.org/0000-0001-6657-7337
; Sveučilište u Zagrebu, Prehrambeno biotehnološki fakultet
Abstract
In order to determine the specifics of processing technology, as well as standardization of technology and quality of traditional Dalmatian dry cured pork loin, researches on the features of processing technology, physical properties of raw materials and final product were conducted in three processing facilities in Dalmatia. In addition, the level of lipid oxidation of the traditional Dalmatian dry cured pork loin was determined as an indicator of product safety and the technology applied in this process. The research recorded the details of the technological procedures, which were implemented in the same or a very similar way in all three facilities, and procedures specific to each facility (length salting phase): facility A-3, facility B-7, facility C-3 days, the length of phase drying/ripening: facility A - 45, B - 49, facility C - 64 days), including the microclimate parameters in the facilities (temperature, humidity and air flow). The samples were distributed within the 3 facilities and into 7 groups on the basis of the differences in the technology: 1st nitrite salt (NS), <3.5 kg (the initial weight), 3+45 d (phases of salting+drying/ripening, in days); 2nd sea salt (MS), >3.5 kg, 3+45 d; 3rd NS, <3.5 kg, 7+49 d; 4th nitrite salt+seasoning (NS+Z); >3.5 kg, 7+49 d; 5th NS+Z; <3.5 kg, 7+49 d; 6th NS+Z; >3.5 kg, 7+49 d; 7th MS, >3.5 kg, 3+64 d). The processing was accompanied by the following technological parameters: quality of raw materials (origin, initial mass, pH), weight loss per particular processing stages (salting and drying/ripening), the total processing weight loss, the phisical properties of mature dry cured pork loins (weight, length, pH, aw) and the TBA based test, which determined the oxidative stability of lipids in the mature Dalmatian dry cured pork loins. The analysis of the results has shown the following: the processing technology in different objects varies in the way of salting (ingredients, brine and the length of the salting phase) and the length of drying/ripening; The quality of raw material was similar (meat pig class E or S, similar pH - average 5.39), of similar initial weight (3.52 kg at B to 3.81 kg at A), except in the facility C (4.5 kg); significant differences (P<0.05) in the drying/ripening weight loss (S/Z) and the total (U) processing weight loss were recorded in all objects: the facility A (weight losst-S/Z - 30.89%; weight loss-U - 32.78% ), the facility B (weight loss-S/Z - 39.18%; weight loss-U - 43,07%) and the facility C (weight loss-S/Z - 40,43%; weight loss-U - 42,09%); pH of the mature dry cured pork loins was similar in all three facilities and all groups of samples; but, significantly higher aw was determined in the loins from the facility A (0.93) compared to the facilities B (0.88) and C (0,87); the share of malonaldehyde was significantly higher in samples from the facility C (0.31 mg/kg) compared to the facilities B and A, which may be caused by the specifics of the processing technology (the longest stage of drying/ripening and salting only by sea salt in the facility C). Due to the fact that the Dalmatian dry cured pork loin is processed in natural micro-climate during most of the processing stages (except stages of salting), considering the achieved level of water activity and the low level of lipid oxidation in the mature product, it may be concluded that the traditional Dalmatian dry cured pork loin is a safe product, which satisfies all the conditions laid down for the dry meat products. However, considering the processing differences, research in this direction should certainly continue in order to standardize the technology and unify and improve the quality of the final product.
Keywords
Dalmatian dry-cured pork loin; technological properties; oxidation of lipids; TBA test
Hrčak ID:
167861
URI
Publication date:
12.10.2016.
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