Display options
Cite
Pateiro M, Franco D, Carril JA, et al. Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. J Food Sci Technol. 2014;52(8):4808-18doi: 10.1007/s13197-014-1561-x.
Pateiro, M., Franco, D., Carril, J. A., & Lorenzo, J. M. (2015). Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. Journal of food science and technology, 52(8), 4808-18. https://doi.org/10.1007/s13197-014-1561-x
Pateiro, M, et al. "Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin." Journal of food science and technology vol. 52,8 (2015): 4808-18. doi: https://doi.org/10.1007/s13197-014-1561-x
Pateiro M, Franco D, Carril JA, Lorenzo JM. Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. J Food Sci Technol. 2015 Aug;52(8):4808-18. doi: 10.1007/s13197-014-1561-x. Epub 2014 Sep 19. PMID: 26243901; PMCID: PMC4519481.
Copy Download .nbib Format: NLM
Share it on

J Food Sci Technol. 2015 Aug;52(8):4808-18. doi: 10.1007/s13197-014-1561-x. Epub 2014 Sep 19.

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

Journal of food science and technology

M Pateiro, D Franco, J A Carril, J M Lorenzo

Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
  2. ASOPORCEL (Asociación de Criadores de Ganado Porcino Celta), Recinto Ferial El Palomar s/n, E-27004 Lugo, Spain.

PMID: 26243901 PMCID: PMC4519481 DOI: 10.1007/s13197-014-1561-x

Abstract

The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly (P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly (P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant (P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation.

Keywords: Celta pig breed; Dry-cured loin; Free fatty acid; Physico-chemical properties; Volatile compounds

References

  1. Meat Sci. 2006 Apr;72(4):647-55 - PubMed
  2. Meat Sci. 2014 Jan;96(1):211-23 - PubMed
  3. Meat Sci. 2012 Jan;90(1):194-8 - PubMed
  4. Meat Sci. 2014 Jan;96(1):179-86 - PubMed
  5. Meat Sci. 2013 Nov;95(3):658-66 - PubMed
  6. Meat Sci. 2013 Feb;93(2):344-50 - PubMed
  7. Meat Sci. 1994;38(1):39-53 - PubMed
  8. Meat Sci. 2013 Mar;93(3):614-20 - PubMed
  9. Meat Sci. 2008 Aug;79(4):666-76 - PubMed
  10. Meat Sci. 2012 Dec;92(4):627-34 - PubMed
  11. J Food Sci. 2011 Jan-Feb;76(1):C89-97 - PubMed
  12. Meat Sci. 2007 Sep;77(1):114-20 - PubMed
  13. Meat Sci. 2007 Jun;76(2):333-41 - PubMed
  14. J Lipid Res. 1985 Jan;26(1):135-40 - PubMed
  15. Meat Sci. 2001 Apr;57(4):371-7 - PubMed
  16. Meat Sci. 2004 Nov;68(3):391-400 - PubMed
  17. Meat Sci. 2002 Aug;61(4):347-54 - PubMed
  18. Meat Sci. 2001 May;58(1):93-7 - PubMed
  19. Meat Sci. 2014 Jan;96(1):195-202 - PubMed
  20. Meat Sci. 2012 Dec;92(4):394-9 - PubMed
  21. Meat Sci. 2014 Jan;96(1):256-63 - PubMed
  22. J Biol Chem. 1957 May;226(1):497-509 - PubMed
  23. Meat Sci. 2011 Apr;87(4):436-42 - PubMed
  24. Meat Sci. 2008 Dec;80(4):1174-81 - PubMed

Publication Types