Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time

The aim of the present paper was to evaluate the fatty acid composition, lipolysis, lipid oxidation and volatile organic compounds (VOCs) in Colonnata lard from Large White (LW) or Cinta Senese (CS) pigs during one-year of curing. CS lard contained higher amounts of unsaturated fatty acids than that...

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Bibliographic Details
Published in:Meat science 2014-08, Vol.97 (4), p.504-512
Main Authors: Serra, A., Buccioni, A., Rodriguez-Estrada, M.T., Conte, G., Cappucci, A., Mele, M.
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Animals
Breeding
Cholesterol - metabolism
COPs
Diet
Dietary Fats - analysis
Fatty Acids - analysis
Food Handling - methods
Humans
Lard
Lipolysis
Oxidation
Oxidation-Reduction
SPME
Sus scrofa
TBARs
Thiobarbituric Acid Reactive Substances - metabolism
Volatile organic compounds
Volatile Organic Compounds - analysis
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Summary:The aim of the present paper was to evaluate the fatty acid composition, lipolysis, lipid oxidation and volatile organic compounds (VOCs) in Colonnata lard from Large White (LW) or Cinta Senese (CS) pigs during one-year of curing. CS lard contained higher amounts of unsaturated fatty acids than that from LW, due to the different rearing and feeding systems. Despite higher lipolysis in CS backfat during the curing period, the rate of fatty acid and cholesterol oxidation was higher in LW. The amount of cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARs) significantly decreased after 3months of curing, regardless of the type of lard. VOCs composition of lard was affected by curing time, but not by breed. While volatile fatty acid oxidation products (mainly aldehydes) were present at the beginning of curing, subsequently other volatile compounds (such as sulphur compounds and terpenes) that derived from ingredients used for lard production, increased in the samples.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.03.002