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Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
Joint Authors
Carballo, Javier
Gómez, María
Cachaldora, Aida
Fonseca, Sonia
Domínguez, Rubén
Franco, Inmaculada
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-04-11
Country of Publication
Egypt
No. of Pages
14
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185440