naa a22 4500 510727425 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0941-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0941-3 Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening [Elektronische Daten] [Ewelina Węsierska, Marek Szołtysik, Lech Rak] The physico-chemical and biochemical properties of the raw pork products, spontaneously fermented as entire primal cuts of ham hock (raw smoked ham hock (RSR)) and loin (raw smoked loin (RSL)), were estimated during the 4-week ripening period. A decrease in water content (4% in RSR and 7% in RSL) and an increase in protein (2 and 4.5%, respectively), fat and salt content (1-2% for both products) were associated with the phenomena of slight drying. An almost 2.5-fold increase of free amino groups dissolved in water, from 480 to 1,100μMGly/100g and from 490 to 1,200μMGly/100g, accompanied by a gradual increase of total free fatty acids, from 250 to 530mg/kg and from 270 to 460mg/kg, was indicated in the RSR and RSL, respectively. The fermentation and accumulation of free fatty acids affected the pH decrease in the RSL, particularly with a low fat content. The increase of tyramine, tryptamine, putrescine and spermine amounts confirm the activity of bacteria strains in the RSR and RSL during ripening. The considerable part of the "house microflora” included the species fermenting in the presence of air or in anaerobic conditions—in the presence of nitrogen. The presence of volatile cell metabolism products (3-hydroxy-2-butanone, 3-methyl-1-butanol and butanoic acid) confirmed a greater amino acid transformation and saccharide fermentation activity of microflora in the RSR. Similarly, products of free fatty acid degradation (pentanal, hexanal and butanoic acid) as well as products of lipid oxidation (e.g. 3-methyl-3-buten-1-ol and 3-methyl-1-butanol) confirmed the far advanced ripening in the RSR with a greater fat content. Springer Science+Business Media, LLC, 2012 Pork nationallicence Ripening nationallicence Proteolysis nationallicence Lipolysis nationallicence Oxidation nationallicence Decarboxylation nationallicence Węsierska Ewelina Animal Products Technology Department, University of Agriculture, Balicka 122, 30-149, Krakow, Poland aut Szołtysik Marek Department of Animal Products Technology and Quality Management, University of Environmental and Life Science, J. Chełmońskiego 37/41, 51-630, Wroclaw, Poland aut Rak Lech Department of Food Hygiene and Consumer Health, University of Environmental and Life Science, C.K. Norwida 31, 50-375, Wroclaw, Poland aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2986-2995 1935-5130 6:11<2986 2013 6 11947 https://doi.org/10.1007/s11947-012-0941-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0941-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Węsierska Ewelina Animal Products Technology Department, University of Agriculture, Balicka 122, 30-149, Krakow, Poland aut NATIONALLICENCE 700 1- Szołtysik Marek Department of Animal Products Technology and Quality Management, University of Environmental and Life Science, J. Chełmońskiego 37/41, 51-630, Wroclaw, Poland aut NATIONALLICENCE 700 1- Rak Lech Department of Food Hygiene and Consumer Health, University of Environmental and Life Science, C.K. Norwida 31, 50-375, Wroclaw, Poland aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2986-2995 1935-5130 6:11<2986 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer