RT Journal Article
T1 Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
A1 Soto, Elena
A1 Hoz Perales, Lorenzo De La
A1 Ordóñez, José Antonio
A1 Hierro Paredes, Eva
A1 Herranz Hernández, María Beatriz
A1 López Bote, Clemente José
A1 Cambero Rodríguez, María Isabel
AB 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.
PB Elsevier
SN 0309-1740
YR 2008
FD 2008
LK https://hdl.handle.net/20.500.14352/92773
UL https://hdl.handle.net/20.500.14352/92773
LA eng
NO Soto, E., et al. «Impact of Feeding and Rearing Systems of Iberian Pigs on Volatile Profile and Sensory Characteristics of Dry-Cured Loin». Meat Science, vol. 79, n.o 4, agosto de 2008, pp. 666-76. https://doi.org/10.1016/j.meatsci.2007.10.031.
NO Comisión Interministerial de Ciencia y Tecnología (España)
NO Ministerio de Ciencia y Tecnología (España)
DS Docta Complutense
RD 9 abr 2025