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Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Published online by Cambridge University Press:  26 October 2017

M. Škrlep ,
M. Čandek-Potokar ,
U. Tomažin ,
N. Batorek Lukač  and
M. Flores
M. Škrlep
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
M. Čandek-Potokar*
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoče, Slovenia
U. Tomažin
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
N. Batorek Lukač
Affiliation:
Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
M. Flores
Affiliation:
Department of Food Science, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
*
†E-mail: meta.candek-potokar@kis.si
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Abstract

Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.

Keywords

dry-fermented sausagesKrškopolje pigrearing system
Type
Research Article
Information
animal , Volume 12 , Issue 6 , June 2018 , pp. 1316 - 1323
Copyright
© The Animal Consortium 2017 

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