Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
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 diet...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/7690501 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832563872588890112 |
|---|---|
| author | María Gómez Aida Cachaldora Sonia Fonseca Rubén Domínguez Javier Carballo Inmaculada Franco |
| author_facet | María Gómez Aida Cachaldora Sonia Fonseca Rubén Domínguez Javier Carballo Inmaculada Franco |
| author_sort | María Gómez |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-db0f3eda2aee4722945b8fff6f29ffd8 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-db0f3eda2aee4722945b8fff6f29ffd82025-02-03T01:12:27ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/76905017690501Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta PigsMaría Gómez0Aida Cachaldora1Sonia Fonseca2Rubén Domínguez3Javier Carballo4Inmaculada Franco5Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, SpainThe 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.http://dx.doi.org/10.1155/2018/7690501 |
| spellingShingle | María Gómez Aida Cachaldora Sonia Fonseca Rubén Domínguez Javier Carballo Inmaculada Franco Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs Journal of Food Quality |
| title | Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs |
| title_full | Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs |
| title_fullStr | Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs |
| title_full_unstemmed | Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs |
| title_short | Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs |
| title_sort | biochemical oxidative and lipolytic changes during vacuum packed storage of dry cured loin effect of chestnuts intake by celta pigs |
| url | http://dx.doi.org/10.1155/2018/7690501 |
| work_keys_str_mv | AT mariagomez biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs AT aidacachaldora biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs AT soniafonseca biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs AT rubendominguez biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs AT javiercarballo biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs AT inmaculadafranco biochemicaloxidativeandlipolyticchangesduringvacuumpackedstorageofdrycuredloineffectofchestnutsintakebyceltapigs |