Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Soto, E.; Hoz, Lorenzo de la; Ordóñez, J.A.; Hierro, Eva; Herranz, Beatriz; López-Bote, C. J.; Cambero, M.I.

doi:10.1016/j.meatsci.2007.10.031

Cited by 51 publications

(53 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results could indicate an effect of animal exercise on the fi nal proteolysis degree of dry-cured products. Similar (Soto et al, 2008) and related (López-Bote et al, 2007) fi ndings have previously been described. Enfält et al (1993) found higher enzyme activities (citrate synthase and 3-OH-acyl-CoA dehydrogenase) in muscles of trained pigs when compared to untrained ones.…”

Section: Resultssupporting

confidence: 88%

“…These results indicate that the fat content of dry-cured loin is probably more related to diet than to exercise effect. Related fi ndings have been reported by several authors (Rey et al, 2006;Soto et al, 2008). The high fat content of acorns (Table 1) could explain the difference in fat content between products from animal FD and those from pigs fed with diets including acorns (in confi nement or free range).…”

Section: Resultssupporting

confidence: 78%

“…Results for hardness showed signifi cant differences (P<0.05) between free-range and the other samples, ranging from 130 (batch FR) to about 160 N (batches A, A-G, FD). Those variations may be related to the previous results showed in Figure 1 (fat and nitrogen from proteolysis), Table 2 (fatty acid composition) and the fi nding of other authors (Enfält et al, 1993;Gentry et al, 2002;Soto et al, 2008) related with the effect of rearing system. The clearest effect is probably arisen from the proteolysis degree (nitrogen from free amino acids and ammonia).…”

Section: Resultsmentioning

confidence: 54%

“…All dry-cured loins were manufactured the same day using the same technology, ingredients and formulation (Soto et al, 2008). Raw material: whole pork loin (Longissimus dorsi) of 1.5-2.0 kg was used, after removing the surface fat and connective tissue.…”

Section: Preparation Of the Experimental Dry-cured Loinsmentioning

confidence: 99%

“…Meat products obtained under these ecological conditions are highly appreciated by consumers because of their exceptional sensory quality. It is also possible to feed the Iberian pigs with formulated mixed diets but the sensory attributes of the fi nal products are signifi cantly affected and lead to lower acceptability (Soto et al, 2008). The most valued among them are dry hams and dry-cured loins from animals produced in a free-range system (fed mainly with acorns and grass) due to their sensory characteristic, fatty acid and volatile composition (Soto et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

Soto¹,

Hoz²,

Ordóñez³

et al. 2009

J. Anim. Feed Sci.

Self Cite

View full text Add to dashboard Cite

The effect of growing pigs on free-range (FR) or in confi nement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] was studied on the dry-cured loin lipid composition and texture profi le. Dry-cured loins from FR showed the highest proteolysis degree (estimated as nitrogen from free amino acid and ammonia) and the lowest hardness (P<0.05), whereas dry-cured loin from FD reached the lowest value of oleic acid (C18:1n-9). Principal component analysis permitted to separate the samples into three different groups: 1. FR products, with high fat content, low SFA and the lowest n-6/n-3 ratio; 2. FD products, with the lowest fat and the highest SFA and n-6/n-3 ratio and 3. A and A-G products, with high fat, low SFA and n-6/n-3 ratio.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 54%

Section: Preparation Of the Experimental Dry-cured Loinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

Soto¹,

Hoz²,

Ordóñez³

et al. 2009

J. Anim. Feed Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages

Dragoev

Balev

Nenov

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The dry-fermented sausages are under high risk of microbial cross-contamination and physical impurities come from ground spices because they are not subjected to heat treatment. So, the objective of this study was to investigate the replacement of 3 g/kg ground black pepper (Piper nigrum L.), and cumin (Cuminum cyminum) with their aliquots of tetrafluoroethane extracts on oxidation stability in dry-fermented sausages. The influence of 0.2 g/kg added antioxidants: Dihydroquercetin from Siberian larch (Larix sibirica Ledeb), rosemary (Rosmarinus officinalis L.) extract, or butylated hydroxytoluene on the antioxidant activity was studied too. For this purpose the acid value (AV), conjugated dienes and trienes, peroxide value (POV), TBARS, and fatty acid composition of Bulgarian-type dry-fermented sausages sudjuk Sadowski, were determined. The replacement of ground black pepper and cumin with tetrafluoroethane essential oil extracts in sudjuk effectively decrease the rate of lipolysis and lipid oxidation during processing and 30 days storage at 0-4°C. In comparison with control samples the AV was reduced by more than 38%, POV with 50.8%, conjugated dienes with 8.82%, conjugated trienes with 39.3%, and TBARS with approximately 39%. A strong linear correlation between TBARS and POV (R 2 > 0.94); AV and POV (R 2 > 0.89), and AV and TBARS (R 2 > 0.83) was obtained.Practical applications: The black pepper and cumin tetrafluoroethane essential oil extracts or addition of 0.02% of natural antioxidants, such as dihydroquercetin and rosemary powder extract can be used in the composition of the Bulgarian type dry-fermented sausages such as sudjuk. They show strong antioxidant capacity with beneficial effect on lipolytical changes and lipid oxidation stability during 30 days vacuum storage at 0-4°C. In general, results suggest that black pepper and cumin tetrafluoroethane essential oil extracts with the combination of dihydroquercetin or rosemary powder extract can be successfully applied to protect dry-fermented sausages from lipid oxidation.

show abstract

Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds

Teng

Zhang

Jamali

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh raw hams were skinned, boned, and cut into meat cubes (4–6 × 4–6 × 4–6 cm). The meat cubes were restructured with 0, 2, and 4% pig back fat paste into raw restructured ham. After 30 days of ripening, the FFA and volatiles in the RDH were identified using gas chromatography and gas chromatography mass spectrometry, respectively. The results showed that exogenous pig back fat incorporation from 2 to 4% gave rise to increased neutral lipase activity (p < 0.05) and to enhanced lipid degradation and unsaturated fatty acid release in the RDH sample. A total of 63 volatile compounds were isolated from RDH. The most abundant volatiles were alcohols, followed by esters and aldehydes. The chromatographic areas of the total volatile amount, short chain esters, 3‐hydroxy‐2‐butanone, 2‐nonanone, long chain hydrocarbons, and pyrazines increased with pig back fat incorporation, suggesting that exogenous pig back fat incorporation could improve the sensorial quality of restructured dry cured ham. Practical application: Hams produced from genotypes with high intramuscular fat have more intense and persistent aroma, because intramuscular triacylglycerols are a good trap for most aroma compounds and also a source of volatile (aromatic) compounds. Nowadays, mixed diet feed systems or other specific feeding strategies could improve the fat content and composition of raw ham, but led to lower nutritional and sensory quality of hams. Perhaps, the major problem for the relatively poor quality of dry cured ham may be the leanness of modern genotypes, and the pigs from these genotypes are not suitable for dry cured ham production. Thus, thinking from another perspective, through incorporating exogenous pig back fat directly into raw ham, the present work have successfully improved the sensorial properties of dry cured hams. Restructured dry cured hams (RDH) with different pig back fat levels were successfully manufactured. This work shown that large differences in the free unsaturated fatty acid and volatile compounds of RDH can be caused by the exogenous pig back fat incorporation. An increase in pig back fat level from 2 to 4% in RDH significantly enhanced the release of unsaturated fatty acid, and facilitated the generation of volatile compounds including esters, ketones, aliphatic hydrocarbons, and aromatic hydrocarbons.

show abstract

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Cited by 51 publications

References 52 publications

The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages

Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds

Contact Info

Product

Resources

About