期刊
FOOD CHEMISTRY
卷 103, 期 4, 页码 1159-1167出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.10.018
关键词
salami; pork; fatty acids; maize; rice bran; yerba mate
Four batches of salami were manufactured. Back fat and meat from pigs fed on diets with maize or maize partially substituted with rice bran (maize/rice bran, 62/38, w/w) were used to prepare two different batches, M and M/RB, respectively. The other two batches (M-YM or M/RB-YM) were prepared as batch M or M/RB, added a yerba mate (Ilex paraguariensis) extract. Salamis did not show differences in percentual general composition, texture analysis or sensory features. The TBAR values were affected by the storage time. The use of yerba mate extract controlled the lipid oxidation. In general, salamis M/RB and M/RB-YM showed higher concentrations of C 18:2 n - 6, C 18:3 n - 3 and polyunsaturated n - 6 and n - 3 fatty acids. Salamis M and M-YM showed high C18:1 n - 9, and saturated and monounsaturated fatty acid contents. Volatile compounds from lipid oxidation were the most abundant in salamis M/RB and M, while volatiles from fermentation were dominant in salamis M-YM and M/RB-YM. (c) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据