Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
المؤلفون المشاركون
Carballo, Javier
Gómez, María
Cachaldora, Aida
Fonseca, Sonia
Domínguez, Rubén
Franco, Inmaculada
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-14، 14ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-04-11
دولة النشر
مصر
عدد الصفحات
14
الملخص EN
The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied.
In general, no significant differences between the diets (chestnut, mixed, and concentrate diet) were obtained for physicochemical (moisture, intramuscular fat, and titratable acidity) and lipolytic parameters.
Lower pH and higher values for oxidation parameters (peroxide and TBA values) were obtained in loins from pigs fed with chestnuts.
However, no differences were found for fatty acids from the different lipid fractions when diets were compared, with the exception of some minor fatty acids.
Free fatty acids represented over 2.7% of the fat in the final product.
The distinction between diets was procured when a discriminant canonical analysis was performed for fatty acid contents.
After vacuum-packed storage, only a slight evolution of the studied parameters was obtained.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Gómez, María& Cachaldora, Aida& Fonseca, Sonia& Domínguez, Rubén& Carballo, Javier& Franco, Inmaculada. 2018. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185440
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Gómez, María…[et al.]. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs. Journal of Food Quality No. 2018 (2018), pp.1-14.
https://search.emarefa.net/detail/BIM-1185440
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Gómez, María& Cachaldora, Aida& Fonseca, Sonia& Domínguez, Rubén& Carballo, Javier& Franco, Inmaculada. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185440
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185440
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر