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Meat Sci

Title:		Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder 'lacon'
Author(s):		Purrinos L; Franco D; Carballo J; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain"
Journal Title:		Meat Sci
Year:		2012
Volume:		20120616
Issue:		4
Page Number:		627 - 634
DOI:		10.1016/j.meatsci.2012.06.010
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of the length of salting time on volatile compounds throughout the manufacture of dry-cured 'lacon' was studied using a purge-and-trap extraction and GC/MS analysis. For this study, six treatments of 'lacon' were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). The total area of volatile compounds increased significantly (P<0.001) as the length of salting time increased. Significant differences were found for the total area of all aldehydes for each salting time at the end of process. Hexanal presented the most relative abundance, showing highest content in HS treatments while LS treatments showed the lowest one at the end of salting, post-salting and drying-ripening stage. The influence of salting time on the content of 3-Octen-2-one was significant on salting stage (P<0.001) and drying-ripening stage (P<0.01). The salting time affected (P<0.001) the relative abundance of esters at the end of salting and at the end of drying-ripening stage. The salting time affected significantly (P<0.001) on alcohols content at the end of drying-ripening process. However, no significant effect of salt level (P>0.05) was detected on total hydrocarbons and total furans at the end of process"
Keywords:		"Alcohols/analysis Aldehydes/analysis Animals Diet/ethnology Diet, Sodium-Restricted Esters/analysis *Food Preservation Gas Chromatography-Mass Spectrometry Ketones/analysis Meat/*analysis Muscle, Skeletal/chemistry/metabolism Oxidation-Reduction Principal;"
Notes:		"MedlinePurrinos, Laura Franco, Daniel Carballo, Javier Lorenzo, Jose M eng Comparative Study Research Support, Non-U.S. Gov't England 2012/07/04 Meat Sci. 2012 Dec; 92(4):627-34. doi: 10.1016/j.meatsci.2012.06.010. Epub 2012 Jun 16"