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Physico‐chemical, biochemical and microbiological changes of Kumpia wieprzowa during ripening

Ewelina Węsierska (Animal Products Technology Department, University of Agriculture in Krakow, Krakow, Poland)
Marek Szołtysik (Department of Animal Products Technology and Quality Management, University of Environmental and Life Science in Wrocław, Wrocław, Poland)
Krystyna Palka (Animal Products Technology Department, University of Agriculture in Krakow, Krakow, Poland)
Agnieszka Lipczyńska (Animal Products Technology Department, University of Agriculture in Krakow, Krakow, Poland)
Ewelina Lipczyńska‐Szlaur (Animal Products Technology Department, University of Agriculture in Krakow, Krakow, Poland)

British Food Journal

ISSN: 0007-070X

Article publication date: 2 August 2013

Issue publication date: 2 August 2013

646

Abstract

Purpose

The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder without fore‐shank.

Design/methodology/approach

After one, two and three months, the pH, aw, chemical composition, the content of nitrogen – total and soluble – as well as the profile of aromatic compounds and microflora, were evaluated.

Findings

During ripening, the water content decreased from 62.7 percent to 47.5 percent, while the protein and fat amount increased from 20.8 percent to 25.0 percent and from 9.7 percent to 16.3 percent, respectively; the aw decreased from 0.95 to 0.88 and pH from 5.80 to 5.35. The proteolytic changes, measured by free amine groups and Nsoluble content, as well as the quantity of free fatty acids and percentage of most of the volatile compounds increased, particularly during the first two months of ripening. The total number of aerobic microorganisms, and Lactobacillaceae decreased during ripening from 7.9 to 6.2 and 5.6 to 4.7 log cfu/g, respectively. The count of coagulase‐negative cocci changed from 5.3 to 5.2 log cfu/g.

Originality/value

Kumpia wieprzowa is a unique pork product, entered on the List of Polish Traditional Products in 2005. Up to the present, the properties of Kumpia wieprzowa were not recognized and published in the scientific literature, in spite of its very interesting raw material (shoulder spontaneously fermented as a whole large primal cut).

Keywords

Citation

Węsierska, E., Szołtysik, M., Palka, K., Lipczyńska, A. and Lipczyńska‐Szlaur, E. (2013), "Physico‐chemical, biochemical and microbiological changes of Kumpia wieprzowa during ripening", British Food Journal, Vol. 115 No. 8, pp. 1187-1196. https://doi.org/10.1108/BFJ-10-2011-0256

Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

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