A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin
Denes K. A. Rosario,
Maraysa R. Furtado,
Yhan S. Mutz,
Bruna L. Rodrigues,
Yago A. A. Bernardo,
Jéssica D. Baltar,
Patricia C. Bernardes,
Mario Estevez,
Carlos A. Conte-Junior
Affiliations
Denes K. A. Rosario
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
Maraysa R. Furtado
Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
Yhan S. Mutz
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
Bruna L. Rodrigues
Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
Yago A. A. Bernardo
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
Jéssica D. Baltar
Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
Patricia C. Bernardes
Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre, ES 29500-000, Brazil
Mario Estevez
Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain
Carlos A. Conte-Junior
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.
