In the present research, hams from entire males (EM) and immunocastrates (IM) were compared during the dry-curing process using two salting regimes. Raw material properties, processing losses and final product quality was assessed including chemical, rheological and sensory traits in addition to volatile profile and boar taint substances. The salting regime had major impact on the most of the investigated traits, whereas the effect of sex category was somewhat lesser. It was in spite demonstrated that EM in comparison to IM exhibit higher processing losses and lower marbling resulting in harder and saltier product. It was also demonstrated that, although the concentration of boar taint substances decreases during the dry-curing process, boar taint still presents a problem, as high correlations of skatole and androstenone with off-flavours percieved by the sensory pannel was recorded.
COBISS.SI-ID: 4781416
The effect of tannin supplementation on enzymatic activity, protein expressio and tissue-specific regulation of CYP3A (one of the enzymes involved in boar taint metabolism) was studied in liver and intestinal mucosa. Tannin supplementation (2% and 3%) was found to increase intestinal CYP3A protein expression as well as activity, whereas no changes were recorded in liver. It was also demonstrated that intestinal mucosa exhibits similar CYP3A activity than liver. Our results are the first in vivio demonstration of how tannin supplementation affects CYP3A enzyme activity in porcine large intestine mucosa.
COBISS.SI-ID: 4850024
In this study the effects of long-lasting ripening on the presence of boar taint was studied. Concentrations of skatole and androstenone were determined in hams prior to processing and after 15 months of ripening. A markedly lower fat tissue concentrations of androstenone (36%) and skatole (20%) were determined. The reduction was independent of the level of boar taint substances.
COBISS.SI-ID: 4824680