RT Journal Article
T1 Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid alpha-linolenic and alpha-tocopherol
A1 Hoz Perales, Lorenzo De La
A1 Cambero Rodríguez, María Isabel
A1 Santos Arnaiz, Carlos
A1 Herranz Hernández, María Beatriz
A1 Ordóñez Pereda, Juan Antonio
AB The effects of using α-linolenic and α-tocopherol acid-enriched pork on the fatty acids and sensory characteristics of Spanish dry-cured loins were investigated. For the study, five batches of Spanish dry-cured loins were manufactured using pork loin enriched in polyunsaturated n − 3 fatty acids and α-tocopherol. Tissues were obtained from pigs fed on diets with the same ingredients, except for the oil source which corresponded to: [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and two different amounts of α-tocopheryl acetate [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. Dry-cured loins with polyunsaturated fatty acid n6/n3 ratios below 4 were obtained from linseed and linseed/olive oil-enriched batches. Dry-cured loin manufactured with pork from animals fed on diets enriched only with linseed oil presented the worst sensory characteristics and higher TBAR values than did dry-cured loins from animals fed on diets enriched with linseed and olive oil and linseed oil plus tocopheryl acetate.
PB Elsevier
SN 0308-8146
YR 2006
FD 2006
LK https://hdl.handle.net/20.500.14352/93414
UL https://hdl.handle.net/20.500.14352/93414
LA eng
NO De La Hoz, L., Cambero, M., Santos, C., Herranz, B., & Ordóñez, J. (2007). Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid Α-linolenic and Α-tocopherol. Food Chemistry, 101(4), 1701-1706. https://doi.org/10.1016/j.foodchem.2006.04.038
NO Ministerio de Ciencia y Tecnología (España)
DS Docta Complutense
RD 9 abr 2025