| Title: | Effect of pork fat addition on the volatile compounds of foal dry-cured sausage |
| Author(s): | Lorenzo JM; Montes R; Purrinos L; Franco D; |
| Address: | "Centro Tecnologico de la Carne de Galicia, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. jmlorenzo@ceteca.net" |
| DOI: | 10.1016/j.meatsci.2012.03.006 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The effect of fat content on volatile compounds from foal dry-cured sausage was studied. Three batches (10 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. A total of 45 volatile compounds were extracted by purge-and-trap and identified by GC-MS in the headspace of the batches. The mixture comprised 11 terpenes, 15 esters, 14 hydrocarbons and 2 alcohols. Spices were responsible for the generation of 14 volatile compounds comprising terpenes and hydrocarbons. After 49 days of ripening volatile compounds from spices represented 52.9, 38.9 and 31.2% of the total area for samples from LF, MF and HF batches, respectively, while lipid autooxidation was responsible for the generation of 8 volatile compounds. The PCA offered a good separation of the mean samples according to their fat content" |
| Keywords: | Alcohols/metabolism Animals Antioxidants Dietary Fats/*metabolism Esters/metabolism Food Handling/*methods *Horses Hydrocarbons/metabolism *Lipid Peroxidation Meat Products/*analysis Oxidation-Reduction *Spices Swine Terpenes/metabolism Volatile Organic C; |
| Notes: | "MedlineLorenzo, Jose M Montes, Rosa Purrinos, Laura Franco, Daniel eng Research Support, Non-U.S. Gov't England 2012/04/14 Meat Sci. 2012 Aug; 91(4):506-12. doi: 10.1016/j.meatsci.2012.03.006. Epub 2012 Mar 15" |
