Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4808-4818Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-014-1561-x
Keywords
Celta pig breed; Dry-cured loin; Free fatty acid; Physico-chemical properties; Volatile compounds
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Funding
- Xunta de Galicia (The Regional Government) [2010/15]
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The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly (P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly (P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant (P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation.
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