Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

被引：98
|
作者：
Lorenzo, Jose M. [1 ]
Carballo, J. [2 ]
机构：
[1] Ctr Tecnol Carne Galicia, San Cibran Das Vinas 32900, Ourense, Spain
[2] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain
来源：
MEAT SCIENCE | 2015年 / 99卷
关键词：
Dry-cured foal loin; Lipolysis; Physico-chemical properties; Texture profile analysis; Volatile compounds; TRADITIONAL MEAT PRODUCT; CELTA PIG BREED; SENSORY PROPERTIES; INTRAMUSCULAR LIPIDS; FERMENTED SAUSAGES; OXIDATIVE CHANGES; PORK MEAT; HAM; LACON; QUALITY;
D O I：
10.1016/j.meatsci.2014.08.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Physico-chemical, textural, lipolytic and volatile compound changes that occur during the manufacture of dry-cured foal loin were studied. Hardness and chewiness increased significantly (P < 0.001) from 1.67 kg and 0.48 kg * mm to 18.33 kg and 5.01 kg (*) mm, respectively during ripening process. The total average content of free fatty acid increased significantly (P < 0.001), from 768.8 mg/100 g of fat in the loins immediately after the seasoning period to 1271.1 mg/100 g of fat at the end of the drying-ripening period. In the final product, aldehydes became the dominant volatile compounds. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：44 / 51
页数：8
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