Scrotal morphometry of male Bísaro pig treated with two or three administrations of Improvac - preliminary results Conference Paper uri icon

abstract

  • This work aimed to evaluate the effect of 3 (6, 9 and 12 days) ripening times on the sensory characteristics of Vinhais meat sausages produced according to the PGI specifications, to investigate the possibility of creating a new PGI product: Vinhais meat sausage to roast. Twenty-four appearance, odour, texture and taste attributes were evaluated by a qualified taste panel. The data were submitted to the product characterisation procedure. The results show that 13 of the 24 assessed attributes have significant discriminatory power over the sausages with different ripening times. The sausages with 12 days of ageing were firmer and harder, had a darker colour, more difficult chewability, and had a higher flavour intensity and persistence, also presented more spots in the exterior. Sausages with nine days of curing showed higher brightness, and also, not significantly different from 12 days sausages, darker colour after cooked, and not significantly different from 6 days sausages less firmness. Sausages with six days of ripening showed smaller values for most of the attributes. They were more tender, more homogeneous, and presented the lowest values of firmness, colour, chewability, brightness, flavour persistence, lighter muscle colour, more opaque aspect of the fat, fewer spots, more pink muscle colour and more intact wrapping
  • This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times
  • This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times. The quantification of mineral elements (Na, K, Ca, Cu, Zn, Fe, P and Mn) was performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Three repetitions and two replicas of the experiment were made for each type of sausage. Statistical analysis was performed using the statistical package JMP Pro 11.1.1 by Copyright © 2013 SAS Institute. Main effects (salts treatment, ripening time) and interaction were tested as fixed effects and the random effects of repeated measurements (3) of individual sausage and two replications. Results show a significant increase in the minerals’ content with ripening time increase. The NaCl reduction and substitution by KCl promoted a higher Na reduction than SubSalt4, and the total substitution of NaCl by KCl and SubSalt4 had the highest reduction in this mineral. Also, significant differences were found in Ca, K and P. The partial or total Na replacement did not affect the ripening process once there are no significant differences between treatment for water activity (aw), it was around 0,91 and 0.84-0.87 for the ripening periods. The ashes content, between 4 and 6% of the sample, was not affected by the different treatments.

publication date

  • December 2020