کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451494 1109683 2008 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
چکیده انگلیسی

The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24 h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L∗ value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 79, Issue 4, August 2008, Pages 666–676
نویسندگان
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