The consumption of meat is increasingly linked to various diseases and this has already affected
the growth of this sector of the food industry in some countries. Pork is seen as one of the major
contributors to this problem. The meat industry reacted by using strategies such as dietary
supplementation and direct addition of healthier lipids to manipulate the nutritional value of meat.
The positive effects of CLA on human health are well documented and various strategies have
been successfully employed in increasing the levels of CLA in different animal models such as pigs
and eventually pork products. The effects CLA may have on a fermented meat product like salami
has not been studied yet. No research have been reported where it was attempted to increase the
nutritional value of salami, maintain acceptable product quality and include a therapeutically high
level of CLA with the belief that it will benefit human health.
In the first experiment of this study, 40 Duroc X Landrace gilts weighing on average 35 kg were
randomly divided into two groups fed either a diet containing 0.5% sunflower oil (SFO) or a diet
containing 0.5% conjugated linoleic acid (Luta-CLA® 60, BASF). These groups were further divided
into two slaughter weight groups of ±70 kg and ±90 kg. After slaughter the lean meat and backfat
from the loins of these animals were pooled by treatment group and utilized to manufacture salami.
The aim was to determine if salami quality is influenced by slaughter weight and dietary
supplementation of CLA. Both variables had major effects on the fatty acid composition and fatty
acid ratios of the muscle and fat raw material as well as salami. The fatty acids and fatty acid ratios
of technological importance were mostly positively influenced while the fatty acids and fatty acid
ratios of nutritional and health concern were mostly negatively influenced by increased slaughter
weight and dietary CLA supplementation. The microbial, physical, sensory and lipid stability
parameters of salami were unaffected or inconsistently affected by both variables. Although dietary
CLA was deposited successfully in muscle and fat, the deposition level was low. Consumption of a
28 g portion of salami manufactured from CLA enriched pork could only supply in 1% of the RDA
for CLA. It could be concluded that although dietary supplementation of pork with CLA improved
the technological properties of fat tissue it could not be considered a very successful approach to
increase human consumption of CLA.
In the second experiment of this study the aim was to increase the CLA content of salami to three
different percentages (25%, 50% and 100%) of the RDA for CLA per 28 g portion of salami. This
was accomplished through the direct addition of CLA (Tonalin® TG 80) in a pre-emulsified form with proportional decreases in the normally used pork BF content of the salamis. The salamis from
these three treatment groups were then compared to a 100% pork BF control group for any
possible effects on the microbial, physical and lipid stability parameters as well as fatty acid
composition and fatty acid ratios. Microbial and sensory parameters were largely unaffected with
varying effects on the physical and lipid stability parameters. Major effects on the fatty acid
composition and fatty acid ratios of the salamis were observed. The partial replacement of pork BF
and direct addition of CLA to salami proved to be an effective method of increasing CLA levels in
salami in an attempt to improve the health aspects of salami to the point where it could be
regarded as a functional food.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufs/oai:etd.uovs.ac.za:etd-12032013-165504 |
| Date | 03 December 2013 |
| Creators | Cluff, MacDonald |
| Contributors | Prof CJ Hugo, Prof A Hugo |
| Publisher | University of the Free State |
| Source Sets | South African National ETD Portal |
| Language | en-uk |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.uovs.ac.za//theses/available/etd-12032013-165504/restricted/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University Free State or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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