Journal
JOURNAL OF FOOD QUALITY
Volume -, Issue -, Pages -Publisher
WILEY-HINDAWI
DOI: 10.1155/2018/7690501
Keywords
-
Categories
Funding
- Spanish Ministry of Science and Innovation [AGL2008-05274-C0201/ALI]
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available