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

页码：44 / 51

页数：8

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