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J Sci Food Agric

Title:		Volatile compounds of Celta dry-cured 'lacon' as affected by cross-breeding with Duroc and Landrace genotypes
Author(s):		Lorenzo JM; Fonseca S;
Address:		"Centro Tecnologico de la Carne de Galicia, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900, Ourense, Spain"
Journal Title:		J Sci Food Agric
Year:		2014
Volume:		20140404
Issue:		14
Page Number:		2978 - 2985
DOI:		10.1002/jsfa.6643
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Dry-cured 'lacon' is a traditional cured meat product made in the north-west of Spain from the pigs' foreleg, with similar manufacturing process to that used in dry-cured ham. The aim of this study was to assess the influence of cross-breeding of Celta pig with Landrace or Duroc breeds on the formation of volatile compounds through the manufacture of 'lacon'. RESULTS: 'Lacon' from the crosses with Duroc presented lower final moisture (534 g kg(-1) ) and higher intra-muscular fat content [144 g kg(-1) dry matter (DM)] than 'lacon' from Celta pure breed (587 g kg(-1) and 36 g kg(-1) DM, respectively). Volatile compounds were extracted by solid-phase microextraction and analysed by gas chromatography-mass spectrometry. Volatile compounds from 'lacon' were affected by cross-breeding. The total amount of volatile compounds significantly (P < 0.001) increased during the manufacturing process, this increase being more marked in samples from the Landrace cross-breed. The most abundant group of flavour compounds at the end of the manufacturing process was esters in the three batches, followed by aldehydes, hydrocarbons and alcohols. The most abundant ester at the end of the process was hexanoic acid methyl ester, while the aldehyde found in a higher amount was hexanal. CONCLUSIONS: The profile of volatile compounds was affected by cross-breed, especially at the end of the 'lacon' dry-curing process"
Keywords:		Animals *Breeding Food Handling/*methods Genotype Meat Products/*analysis Spain Swine/genetics Volatile Organic Compounds/*chemistry Celta pig breed Spme cross-breeding dry-cured meat product volatile compounds;
Notes:		"MedlineLorenzo, Jose M Fonseca, Sonia eng Research Support, Non-U.S. Gov't England 2014/03/13 J Sci Food Agric. 2014 Nov; 94(14):2978-85. doi: 10.1002/jsfa.6643. Epub 2014 Apr 4"