The aim of this study 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 curing. CS lard contained a higher amounts of unsaturated fatty acids than LW one, due to the different rearing and feeding systems. Despite the 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 3 months 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 the curing time, subsequently other volatiles compounds (such as sulphur compounds and terpenes) that derived from ingredients used for lard production, increased in lard samples.
A. Serra, A. Buccioni, M.T. Rodriguez-Estrada, G. Conte, A. Cappucci, M. Mele (2014). Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Sense pigs as affected by curing time. MEAT SCIENCE, 97, 504-512 [10.1016/j.meatsci.2014.03.002].
Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Sense pigs as affected by curing time
RODRIGUEZ ESTRADA, MARIA TERESA;
2014
Abstract
The aim of this study 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 curing. CS lard contained a higher amounts of unsaturated fatty acids than LW one, due to the different rearing and feeding systems. Despite the 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 3 months 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 the curing time, subsequently other volatiles compounds (such as sulphur compounds and terpenes) that derived from ingredients used for lard production, increased in lard samples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
