Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 56, Issue -, Pages 73-83Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2016.11.017
Keywords
Celta pig breed; Chestnuts; Chorizo; Dry-cured sausage; Fatty acids; Food analysis; Food composition; Lipolysis; Lipid oxidation; Vacuum packaging
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Funding
- Spanish Ministry of Science and Innovation [AGL2008-05274-C02-01/ALI]
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The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses, chemical composition, physico-chemical characteristics, and lipolytic and oxidative parameters. A significant effect of the diet was observed on some fatty acids from total and neutral lipids, obtaining lower contents of C18:2n-6 and C20:2n-6 and higher contents of C18:1n-9, C18:3n-3 and C20:4n-6 when chestnuts where included in the diet. In polar lipids, after dry-ripening, lower contents of C18:2n-6 and total polyunsaturated fatty acids and higher contents of C18:1n-9 and the sum of monounsaturated fatty acids were found in sausages from chestnut diet. Free fatty acids profile during vacuum-packed storage changed to a larger content of C16:0. The distinction between sausages was procured when a discriminant canonical analysis was performed for fatty acid contents. (C) 2016 Elsevier Inc. All rights reserved.
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