Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

Authors

  • Tomáš Fekete Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Šnirc Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Belej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/568

Keywords:

PCA, Nitran salami, quality, protein, collagen

Abstract

The subject of this work was to examine differences in chemical composition of sliced and whole stick Nitran salamis, purchased from various manufacturers. Nitran salamis are traditional dry fermented meat products of Slovak origin. Taking into account variations in raw materials, production process and potential adulteration, differences in chemical composition within one brand of salami from different manufacturers might be expected. Ten salamis were determined for basic chemical composition attributes and Principal Component Analysis was applied on data matrix to identify anomalous ones. It has been shown that six attributes, namely: protein without collagen of total protein, total protein, total meat, total fat, collagen of total protein and NaCl, were the most important for salamis as first two Principal Components together explained 70.16% of variance among them. Nitran D was found to be the most anomalous salami, as had the lowest value of protein without collagen of total protein (14.14% ±0.26%), total protein (17.42% ±0.44%), total meat (120.29% ±0.98%) and the highest one of total fat (50.85% ±0.95%), collagen of total protein (18.83% ±0.50%) and NaCl (9.55% ±1.93%), when compared to its whole stick variant Nitran C and other samples. In addition to collagen of total protein content, Nitran D together with Nitran A, F and H did not satisfied the legislatively determined criterion, which is ≤16%. This suggested that extra connective tissues were added to intermediate products, which resulted in high variability and inferior quality of final products. It is a common practice in the meat industry to increase the protein content or water binding properties of meat products.

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Published

2016-04-12

How to Cite

Fekete, T. ., Šnirc, M. ., Belej, Ľubomí­r ., Golian, J. ., Zajác, P. ., & Čapla, J. . (2016). Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 170–175. https://doi.org/10.5219/568

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