Figure 1.
Figure 2.
Figure 3.
Influence of breed and ripening time on profile of monounsaturated fatty acids of dry fermented sausages made from meat of native cattle breeds
| MUFA | Breed (B) | Ripening time (T) | Garlic (G) | Interactions | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| (%) | PR | WB | 0 | 2 | 4 | 6 | w | b | B×T | B×G | G×T | B×T×G |
| 14:1n-5 | 0.020 | 0.020 | 0.014 a | 0.016 ab | 0.020 b | 0.031 c | 0.018 a | 0.022 b | ** | ** | ** | |
| 16:1n-7 | 2.522 | 2.532 | 2.347 a | 2.458 b | 2.629 c | 2.674 c | 2.493 a | 2.561 b | * | |||
| 18:1n-9 | 40.619 | 40.950 | 38.761 a | 40.697 b | 41.103 b | 42.579 c | 40.113 a | 41.457 b | ** | ** | ** | ** |
| 18:1n-7 | 2.256 a | 2.175 b | 2.089 a | 2.154 a | 2.277 b | 2.342 b | 2.197 | 2.235 | * | ** | ||
| 20:1n-11 | 0.715 a | 0.748 b | 0.681 a | 0.731 b | 0.754 b | 0.757 b | 0.722 a | 0.740 b | ** | * | ||
Technology of dry fermented sausages
| Basic raw material (per 100 kg) | ||
|---|---|---|
| Meat and fat raw materials | Quantities | Grinding |
| Polish Red or White-Backed cattle breeds beef class I | 70 kg | 20±5 mm |
| Pork bacon without bones | 30 kg | 20±5 mm |
| Spices, additives (per 100 kg of basic raw material) | ||
| Curing salt | 2.4 kg | |
| Ground black pepper, sugar, sweet red pepper | each 0.3 kg | |
| White or black fermented garlic | 0.3 kg | |
| Auxiliary materials (per 100 kg of basic raw material) | ||
| Vapour-permeable casing fibrous 55 mm | 70 m | |
| Summary | 103.6 kg | pre-ripening mass |
| 73 kg | mass of product | |
| 1.54% | machine losses | |
| 28.43% | losses due to drying | |
Lipid quality indicators and TBA index of 6-week ripened dry fermented sausages
| Σ n-3 | Σ n-6 | n-6/n-3 | UFA/SFA | PUFA/SFA | AI | TI | h/H | TBARS (mg MDA/kg) | |
|---|---|---|---|---|---|---|---|---|---|
| PRw | 0.32 | 4.27 | 13.34 | 0.89 | 9.94 | 0.97 | 1.71 | 1.51 | 0.341 a |
| PRb | 0.37 | 4.60 | 12.43 | 0.88 | 9.26 | 0.96 | 1.68 | 1.53 | 0.338 a |
| WBw | 0.31 | 4.43 | 14.29 | 0.85 | 9.21 | 0.93 | 1.61 | 1.56 | 0.369 b |
| WBb | 0.32 | 4.72 | 14.75 | 0.83 | 8.61 | 0.90 | 1.71 | 1.60 | 0.334 a |
| WBb | 0.32 | 4.72 | 14.75 | 0.83 | 8.61 | 0.90 | 1.71 | 1.60 | 0.334 a |
Influence of breed and ripening time on profile of esters, terpenes, sulphur compounds and hydrocarbons of dry fermented sausages made from meat of native cattle breeds (odour impression according to Flavornet; The Good Scents Company; Resconi et al_, 2010; Dunkel et al_, 2014)
| Volatile compound | Breed (B) | Ripening time in weeks (T) | Garlic (G) | Interactions | Probable origin (scent) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| (consensual ng/g based on methyl caproate added to the sample) | PR | WB | 0 | 2 | 4 | 6 | w | b | B×T | B×G | G×T | B×T×G | |
| Ethyl propanoate | 4.55 | 3.46 | 1.43 a | 5.01 b | 5.68 b | 3.89 ab | 3.15 | 4.86 | Esterification of ethanol and propionic acid (pineapple) | ||||
| Ethyl lactate | 48.92 a | 32.25 b | 16.28 a | 32.67 b | 52.10 c | 61.29 c | 35.06 a | 46.11 b | * | ** | ** | Esterification of ethanol and lactic acid (creamy, butter, fruity) | |
| Ethyl isovalerate | 28.61 a | 15.83 b | 12.06 a | 27.43 b | 27.94 b | 21.44 b | 19.15 | 25.29 | ** | ** | Esterification of ethanol and isovaleric acid (fruity) | ||
| Caryophyllene | 19.87 a | 16.96 b | 11.62 | 20.69 | 24.17 | 17.16 | 136.11 | 190.50 | ** | Spices (pepper, citrus) | |||
| α-terpineol | 5.97 a | 4.35 b | 7.00 a | 4.81 b | 3.36 c | 5.49 b | 5.31 | 5.01 | ** | ** | * | * | Pepper (pepper, terpenes, tropical) |
| Methyl thiirane | 83.52 a | 27.84 b | 146.63 a | 25.36 b | 12.88 b | 37.84 b | 90.31 a | 21.05 b | ** | ** | ** | ** | Garlic (solvent, apples) |
| Dimethyl sulfone | 2.10 a | 0.91 b | 0.57 a | 1.57 b | 1.93 b | 1.96 b | 0.90 a | 2.12 b | ** | ** | Garlic (pungent) | ||
Influence of breed and ripening time on profile of polyunsaturated fatty acids of dry fermented sausages made from meat of native cattle breeds
| PUFA (%) | Breed (B) | Ripening time (T) | Garlic (G) | Interactions | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PR | WB | 0 | 2 | 4 | 6 | w | b | B×T | B×G | G×T | B×T×G | |
| 18:2n-6 (LA) | 4.146 a | 4.354 b | 4.106 a | 4.229 ab | 4.426 b | 4.239 ab | 4.096 a | 4.404 b | ** | ** | ** | * |
| 18:3n-6 (GLA) | 0.034 a | 0.031 b | 0.038 a | 0.032 b | 0.030 b | 0.031 b | 0.033 | 0.032 | * | ** | * | * |
| 18:3n-3 (ALA) | 0.214 | 0.218 | 0.217 | 0.218 | 0.217 | 0.212 | 0.210 a | 0.222 b | ** | ** | ** | |
| 18:2 9-cis11-trans (CLA) | 0.046 | 0.044 | 0.041 a | 0.042 a | 0.045 a | 0.051 b | 0.043 a | 0.047 b | ||||
| 20:3n-6 (DGLA) | 0.026 | 0.034 | 0.024 a | 0.027 a | 0.028 a | 0.042 b | 0.032 a | 0.029 b | ** | ** | ** | ** |
| 20:4 n-6 (AA) | 0.084 | 0.092 | 0.078 a | 0.088 ab | 0.090 ab | 0.096 b | 0.082 a | 0.095 b | ** | ** | * | |
| 20:4n-3 (ETA) | 0.037 a | 0.042 b | 0.036 a | 0.039 a | 0.044 b | 0.039 a | 0.037 a | 0.041 b | ||||
| 20:5n-3 (EPA) | 0.014 a | 0.011 b | 0.013 a | 0.013 ab | 0.014 a | 0.011 b | 0.013 | 0.012 | * | * | ||
| 22:6n-3 (DHA) | 0.010 | 0.011 | 0.009 a | 0.009 a | 0.011 ab | 0.013 b | 0.010 | 0.011 | * | |||
Influence of breed and ripening time on profile of acids, aldehydes, ketones, alcohols and nitrogen-containing compounds of dry fermented sausages made from meat of native cattle breeds (odour impression according to Flavornet; The Good Scents Company; Resconi et al_, 2010; Dunkel et al_, 2014)
| Volatile compound | Breed (B) | Ripening time in weeks (T) | Garlic (G) | Interactions | Probable origin (scent) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| (consensual ng/g based on methyl caproate added to the sample) | PR | WB | 0 | 2 | 4 | 6 | w | b | B×T | B×G | G×T | B×T×G | |
| Isobutyric acid | 28.49 a | 23.74 b | 62.47 a | 61.35 a | 67.44 b | 13.19 c | 27.44 a | 24.78 b | ** | ** | ** | ** | Butyric acid fermentation |
| Benzeneacetaldehyde | 22.84 | 22.05 | 6.05 a | 36.48 b | 27.71 c | 19.54 c | 22.31 | 22.58 | Ethanol derivative (almond) | ||||
| 2-decenal | 11.56 | 10.14 | 8.56 a | 11.27 b | 11.60 b | 11.95 b | 11.67 | 10.02 | * | * | * | Ethanol derivative (phenol) | |
| Acetaldehyde | 19.87 | 16.96 | 11.62 a | 20.69 bc | 24.17 b | 17.16 c | 17.35 | 19.47 | Ethanol derivative (apple) | ||||
| 2-nonenal | 35.29 | 30.52 | 32.34 | 32.58 | 32.55 | 34.14 | 37.12 a | 28.68 b | ** | Rancidity (fat, grass, elderly) | |||
| 2,3-octanedione | 71.00 a | 46.86 b | 62.38 | 47.54 | 63.30 | 62.50 | 52.82 | 65.04 | * | ** | ** | Yeast fermentation (butter) | |
| 3,5-octadien-2-one | 15.69 | 15.12 | 5.42 a | 13.35 b | 31.09 c | 11.74 b | 12.91 a | 17.89 b | * | ** | ** | Rancidity (fruits, grass) | |
| 1-hydroxy-2-propanone | 1.13 | 0.86 | 0.912 a | 0.43 b | 0.46 b | 2.16 b | 0.88 | 1.10 | ** | ** | Rancidity (roasted caramel) | ||
| 1-octen-3-one | 5.82 | 4.83 | 3.08 a | 5.08 b | 7.21 c | 5.92 bc | 5.65 | 5.00 | * | ** | Rancidity, spices (mushrooms) | ||
| 2,3-dimethyl-2-cyclopenten-1-one | 6.44 a | 4.85 b | 1.50 a | 7.18 b | 5.95 b | 7.95 b | 4.77 a | 6.53 b | ** | Rancidity (caramelised sugar) | |||
| Ethanol | 427.79 a | 341.67 b | 228.16 a | 375.56 b | 549.54 c | 385.65 b | 354.84 | 414.62 | ** | * | Yeast fermentation (alcohol) | ||
| 4-hydroxy-4-methyl-2-pentanone | 38.66 a | 22.13 b | 14.41 a | 59.50 b | 35.45 c | 12.23 a | 25.54 | 35.25 | Acetone derivative (mild mint) | ||||
| 2-methylpyridine | 1.67 | 1.43 | 1.07 a | 1.71 b | 1.17 a | 2.25 c | 1.48 | 1.61 | * | ** | ** | Pyridine derivative (tart hazelnut) | |
Influence of breed and ripening time on profile of saturated fatty acids of dry fermented sausages made from meat of native cattle breeds
| SFA | Breed (B) | Ripening time (T) | Garlic (G) | Interactions | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| (%) | PR | WB | 0 | 2 | 4 | 6 | w | b | B×T | B×G | G×T | B×T×G |
| 10:0 | 0.068 | 0.067 | 0.059 a | 0.066 b | 0.072 c | 0.073 c | 0.067 | 0.069 | ** | * | ||
| 12:0 | 0.068 | 0.069 | 0.063 a | 0.069 b | 0.070 b | 0.073 b | 0.067 a | 0.070 b | ** | |||
| 14:0 | 1.519 | 1.522 | 1.448 a | 1.494 a | 1.551 b | 1.590 b | 1.507 | 1.534 | * | |||
| 15:0 | 0.059 a | 0.052 b | 0.049 a | 0.048 a | 0.057 b | 0.068 c | 0.054 | 0.057 | ** | ** | * | * |
| 16:0 | 29.848 | 29.444 | 30.812 a | 29.607 b | 29.149 b | 29.018 b | 30.181a | 29.112 b | ** | ** | * | |
| 17:0 | 0.293 a | 0.282 b | 0.319 a | 0.298 b | 0.279 c | 0.254 d | 0.291 a | 0.284 b | ** | * | * | |
| 18:0 | 15.973 | 15.707 | 17.144 a | 16.029 b | 15.419 c | 14.768 d | 16.138 a | 15.542 b | ** | ** | ** | ** |
| 20:0 | 0.162 a | 0.156 b | 0.171 a | 0.159 b | 0.153 c | 0.153 c | 0.161 | 0.158 | ** | |||
Influence of breed and white/black garlic addition on sensory properties of dry fermented sausages made from meat of native cattle breeds
| Properties | Breed (B) | Garlic (G) | Interaction | ||
|---|---|---|---|---|---|
| PR | WB | w | b | B × T | |
| Overall appearance | 4.29 | 4.42 | 4.29 | 4.42 | |
| Colour | 4.08 | 4.00 | 3.88 a | 4.21 b | ** |
| Structure in cross-section | 4.42 | 4.50 | 4.29 a | 4.63 b | |
| Odour intensity | 4.38 | 4.25 | 4.25 | 4.38 | |
| Odour desirability | 4.46 | 4.25 | 4.33 | 4.38 | * |
| Tenderness | 4.29 | 4.42 | 4.29 | 4.42 | |
| Juiciness | 4.50 | 4.63 | 4.38 a | 4.75 b | |
| Saltiness | 4.00 | 3.83 | 3.83 | 4.00 | |
| Flavour intensity | 4.33 | 4.25 | 4.13 | 4.46 | |
| Flavour desirability | 4.38 | 4.42 | 4.25 | 4.54 | |