Significance of lipids in fermented meat technology

[摘要] English: Salami is a high fat content (30-50 %) meat delicacy produced by different sectors of the economy,i.e. household, cottage industries, butcheries and big enterprises. The composition of the product isvaried, and salami usually hangs in butcheries or is stored in display cabinets. Because of the highfat content of the product, salami is as a result prone to spoilage due to temperature abuse. The lackof uniformity in storage conditions of salami has necessitated a study to establish the most suitablestorage temperature for South African salami, based on the detectable changes in the lipid fractionof the product.A typical South African salami was manufactured, processed to maturation and stored at threetemperatures, namely 4, 12 and 25°C for 15 to 30 days. Lipid hydrolysis and oxidation weresignificantly high at the 25 °c, moderate at 12°C and minimal at the 4 0c. This implied that, basedon the changes in the lipid fraction of salami, 4 °c is an excellent temperature, 12°C is satisfactoryand the most practical, while 25 c in unacceptable for storage of South African salami.The 12°C storage temperature was used to establish the effect of high dietary PUF A on the lipidstability of salami. Higher PUFA levels adversely affected lipid hydrolysis and oxidation, implyingthat typical South African pig finishing diet supplemented with 3 % sunflower oil (corresponding to57.88 ± 0.65 and 30.03 ± 4.53 PUFA levels for feed and backfat respectively) may compromise thekeeping quality of salami.In an effort to diversify salami production, the viability of replacing pork backfat with ostrich andsheeptail fat in salami manufacture was assessed. Ostrich fat is rich in PUF A; sheeptail fat is moresaturated while pork backfat fatty acid composition is intermediate between the two, a factor thatwas reflected in the salami manufactured from these fat sources. Lipid hydrolysis was significantlyhigher in the sheeptail fat salami, although no significant differences were observed in the build-upof peroxides. The pork backfat and ostrich fat salami in turn had significantly higher TBA valuesthan the sheeptail fat salami during storage. The keeping quality of the salamis were similar, asensory evaluation panel preferred the pork backfat salami while the ostrich fat salami was the leastpreferred.

[发布机构] University of the Free State