| Title: | Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured 'Lacon' from Celta pig breed |
| Author(s): | Lorenzo JM; Franco D; Carballo J; |
| Address: | "Centro Tecnologico de la Carne de Galicia, Rua Galicia N masculine 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net" |
| DOI: | 10.1016/j.meatsci.2013.07.007 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The effect of the finishing diet on the volatile compounds throughout the manufacture of dry-cured 'lacon' (a Spanish traditional meat product), from the Celta pig breed was studied. Thirty-six pigs were separated into three groups according to the type of feeding during the finish-fattening period of three months (concentrate, mixed diet and chestnut). From the pigs of each diet, four batches of dry-cured 'lacon' were manufactured. From each batch, samples of fresh meat, meat after salting, after post-salting, and after 14, 28, 56 and 84 days of drying-ripening were taken. Volatiles were extracted by a purge-and-trap method and analyzed by gas chromatographic/mass spectrometry (GC/MS). Seventy-six volatile compounds were identified and quantified from dry-cured 'lacon' samples in pigs finished with chestnut, eighty-two for concentrate fed pigs and eighty in pigs fed with the mixed diet. The number of identified volatile compounds increased during the manufacturing process; at 84 days of drying-ripening, in the dry-cured 'lacon' samples from pigs finished with concentrate, mixed diet and chestnut, 54, 58 and 62 volatile compounds were detected, respectively. The most abundant group of flavour compounds at the end of the manufacturing process was hydrocarbons in the three feeding systems, followed by aldehydes, ketones and alcohols. Discriminant analysis selected six variables (dodecane, butadienol, pentenol, 2-pentenal, decen-3-ona and pyridine-2-methyl) and calculated two discriminating functions which allowed verification of chestnut in the finishing diet" |
| Keywords: | Alcohols/analysis Aldehydes/analysis Alkanes/analysis Animal Feed/*analysis Animals *Breeding Female Food Handling/methods Gas Chromatography-Mass Spectrometry Hydrocarbons/analysis Ketones/analysis Male Meat Products/*analysis Nuts/*chemistry Principal C; |
| Notes: | "MedlineLorenzo, Jose M Franco, Daniel Carballo, Javier eng Research Support, Non-U.S. Gov't England 2013/08/06 Meat Sci. 2014 Jan; 96(1):211-23. doi: 10.1016/j.meatsci.2013.07.007. Epub 2013 Jul 17" |
