« Previous AbstractApplications of pore-expanded mesoporous silica. 7. Adsorption of volatile organic compounds    Next Abstract"Biosynthesis of 10,12-dienoic fatty acids by a bifunctional Delta11 desaturase in Spodoptera littoralis" »

Meat Sci

Title:		"Fatty acid composition, oxidation status and volatile organic compounds in 'Colonnata' lard from Large White or Cinta Senese pigs as affected by curing time"
Author(s):		Serra A; Buccioni A; Rodriguez-Estrada MT; Conte G; Cappucci A; Mele M;
Address:		"Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Italy; Centro di Ricerche Agroambientali 'E. Avanzi', University of Pisa, Italy. Electronic address: andrea.serra@unipi.it. Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Italy. Dipartimento di Scienze e Tecnologie Agro-Alimentari Alma Mater Studiorum, University of Bologna, Italy. Centro di Ricerche Agroambientali 'E. Avanzi', University of Pisa, Italy. Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Italy; Centro di Ricerche Agroambientali 'E. Avanzi', University of Pisa, Italy"
Journal Title:		Meat Sci
Year:		2014
Volume:		20140313
Issue:		4
Page Number:		504 - 512
DOI:		10.1016/j.meatsci.2014.03.002
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim of the present paper was to evaluate the fatty acid composition, lipolysis, lipid oxidation and volatile organic compounds (VOCs) in Colonnata lard from Large White (LW) or Cinta Senese (CS) pigs during one-year of curing. CS lard contained higher amounts of unsaturated fatty acids than that from LW, due to the different rearing and feeding systems. Despite higher lipolysis in CS backfat during the curing period, the rate of fatty acid and cholesterol oxidation was higher in LW. The amount of cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARs) significantly decreased after 3 months of curing, regardless of the type of lard. VOCs composition of lard was affected by curing time, but not by breed. While volatile fatty acid oxidation products (mainly aldehydes) were present at the beginning of curing, subsequently other volatile compounds (such as sulphur compounds and terpenes) that derived from ingredients used for lard production, increased in the samples"
Keywords:		Aldehydes/analysis Animals Breeding Cholesterol/metabolism Diet Dietary Fats/*analysis Fatty Acids/*analysis Food Handling/*methods Humans Lipolysis Oxidation-Reduction Sus scrofa Thiobarbituric Acid Reactive Substances/metabolism Volatile Organic Compoun;
Notes:		"MedlineSerra, A Buccioni, A Rodriguez-Estrada, M T Conte, G Cappucci, A Mele, M eng Research Support, Non-U.S. Gov't England 2014/04/29 Meat Sci. 2014 Aug; 97(4):504-12. doi: 10.1016/j.meatsci.2014.03.002. Epub 2014 Mar 13"