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The effect of high pressure processing (HPP) at 600 MPa and refrigerated storage for 5 months on the volatile fraction of 30 Iberian dry-cured hams of different compositional characteristics was investigated. Compositional characteristics significantly influenced 11 compounds (3 alcohols, 3 carboxylic acids, 2 alkanes, 2 benzene compounds and 1 aldehyde) out of the 116 compounds identified in the volatile fraction of Iberian ham. HPP treatment had a significant effect on 34 volatile compounds, with higher levels of 11 compounds and lower levels of 23 compounds in HPP-treated samples than in control samples. Refrigerated storage for 5 months significantly influenced the levels of 75 compounds, 25 of which appeared or increased while 50 disappeared or decreased. During that period, the total abundance of volatile compounds decreased by 5.1% in control ham and 1.3% in HPP-treated ham. Iberian ham commercial shelf life should be limited to maintain its sensory characteristics. Industrial relevance HPP treatment and refrigerated storage of dry-cured ham are advantageous industrial and commercial procedures. In the particular case of Iberian ham, both HPP and refrigerated storage brought about a decrease in the total levels of volatile compounds. Therefore, adequate HPP treatment conditions and commercial shelf life should be cautiously set in order to safeguard the unique odor and aroma characteristics of Iberian ham.

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food. This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not. The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain. © 2016 Elsevier Ltd

The volatile fraction of 30 Iberian dry-cured hams of different physicochemical characteristics and the effect of high pressure processing (HPP) at 600 MPa on volatile compounds were investigated. According to the analysis of variance carried out on the levels of 122 volatile compounds, intramuscular fat content influenced the levels of 8 benzene compounds, 5 carboxylic acids, 2 ketones, 2 furanones, 1 alcohol, 1 aldehyde and 1 sulfur compound, salt concentration influenced the levels of 1 aldehyde and 1 ketone, salt-in-lean ratio had no effect on volatile compounds, and water activity influenced the levels of 3 sulfur compounds, 1 alcohol and 1 aldehyde. HPP-treated samples of Iberian ham had higher levels of 4 compounds and lower levels of 31 compounds than untreated samples. A higher influence of HPP treatment on volatile compounds than physicochemical characteristics was observed for Iberian ham. Therefore, HPP treatment conditions should be optimized in order to diminish its possible effect on Iberian ham odor and aroma characteristics. © 2017 Elsevier Ltd

The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-pressure processing (HPP), was investigated using culture-dependent and culture-independent methods. Microbial counts were submitted to analysis of variance with physicochemical parameters (a w , NaCl concentration, salt-in-lean ratio and intramuscular fat content) or HPP as main effects. In untreated hams, physicochemical parameters significantly affected counts of aerobic mesophiles, psychrotrophs, and moulds and yeasts. NaCl concentration and fat content influenced the levels of four and three of the five studied microbial groups, respectively, whereas no influence of a w was stated. The HPP treatment had a significant effect on counts of all investigated microbial groups. Culture-independent methods showed the presence of bacteria such as Staphylococcus equorum , Staphylococcus succinus , Bacillus subtilis and Cellulosimicrobium sp., moulds like Penicillium commune , Aspergillus fumigatus , Sclerotinia sclerotiorum , Eurotium athecium and Moniliella mellis , and yeasts like Debaryomyces hansenii and Candida glucosophila . Absence of B . subtilis bands and weaker bands of E . athecium were recorded for HPP-treated hams. The higher microbial levels found in lean ham might result in a quicker deterioration. HPP treatment confirmed its suitability as a procedure to control spoilage microorganisms. DGGE did not seem to be sensitive enough to highlight changes caused by HPP treatment in the microbiota of ham, but contributed to the detection of microbial species not previously found in ham.

The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control (C) (palm oil), extruded linseed (L), extruded linseed mixed with microalgae (LM) and fish oil (FO). The productive performance from 14.7 to 26.2 kg of live weights and meat quality characteristics during refrigerated storage were assessed. Lambs fed FO showed lower feed intake (p p p p p p p p p

Thirty lambs were assigned to the following treatments control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p

The effect of high-pressure processing (pressure levels of 400, 500 and 600. MPa, and exposure times of 5 and 10. min) on the volatile profile of vacuum-packaged sliced cooked pork shoulder held for 28. days at 4 °C was assessed. The volatile fraction of pressurized samples scarcely changed immediately after treatment and remained stable for 14. days, regardless the pressure and time of exposure. After 21. days of storage, significant differences were observed in the profile of volatile compounds in pressurized samples as compared with control samples, these differences being treatment dependent. At the end of the storage period, control and 400. MPa samples showed higher levels of acetic and fatty acids, ethanol and ethyl esters, whereas 500 and 600. MPa samples contained higher levels of ethanal, branched-chain aldehydes, diacetyl, acetoin, and 2,3-butanediol among other compounds. These results suggest that the high-pressure treatment had a discriminant effect on the microbiota of cooked pork shoulder, which led to the accumulation of different volatile compounds during the refrigerated storage of control and pressurized samples. © 2010 Elsevier Ltd.

The effect on the volatile profile of cooked beef meat, previously subjected to high pressure (400. MPa, 10. min at 12 °C) followed by a 3-d refrigerated storage, was investigated by comparing two extraction techniques i.e. dynamic headspace and solid-phase microextraction. Dynamic headspace was more efficient in extracting 2,3-butanedione and secondary alcohols. Solid-phase microextraction, being more efficient in extracting substances such as 1-alcanols, ethyl esters and acids, permitted to better categorize the effects caused in the volatile fraction by refrigerated storage and high pressure processing. The volatile fraction of cooked control beef meat contained high amounts of diketones and low amounts of methyl ketones, secondary alcohols, aldehydes and fatty acids. While diketones nearly disappeared after the 3-d refrigerated storage, the other compounds together with ethanol and ethyl esters increased significantly. Pressurized beef samples underwent fewer changes than non-pressurized samples during refrigerated storage, leading to a volatile profile closer to that of control beef. © 2010 Elsevier Ltd.

The effect of high pressure treatment (400 MPa, 10 min at 12 °C) on the volatile profile of Spanish dry-cured Serrano ham, packaged with or without aluminum foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressure treatment only had a slight effect on the volatile fraction of Serrano ham. Most compounds affected by pressurization, such as alkanes (C9-C12), 2-undecene, 2-nonanone, 1-octen-3-one, 1-heptanol, 2-hexanol, 2-heptanol, ethyl pentanoate, benzaldehyde and styrene, presumably originated from the metabolism of moulds. A significant effect of pressurization on the migration of compounds from the plastic material was found. Linear and branched chain alkanes, alkenes as well as benzene compounds, were generally less abundant in pressurized samples than in untreated samples. A scalping effect was also observed for compounds such as butanal, pentanal, ethyl esters and pyrazines. © 2009 Elsevier Ltd. All rights reserved.