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...

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Bibliographic Details
Published in:Journal of food quality 2018-01, Vol.2018 (2018), p.1-14
Main Authors: Carballo, Javier, Domínguez, Rubén, Fonseca, Sonia, Cachaldora, Aida, Gómez, María, Franco, Inmaculada
Format: Article
Language:English
Subjects:
Diet
Fatty acids
Food
Food quality
Hogs
Lipids
Oxidation
Proteins
Science
Swine
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Summary: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.
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/7690501