Fatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing time

被引：37

作者：

Serra, A. ^{[1
,4
]}

Buccioni, A. ^{[2
]}

Rodriguez-Estrada, M. T. ^{[3
]}

Conte, G. ^{[4
]}

Cappucci, A. ^{[4
]}

Mele, M. ^{[1
,4
]}

机构：

[1] Univ Pisa, Dipartimento Sci Agr Alimentari & Agroambientali, I-56100 Pisa, Italy

[2] Univ Florence, Dipartimento Sci Prod Agroalimentari & Ambiente, I-50121 Florence, Italy

[3] Univ Bologna, Dipartimento Sci & Tecnol Agroalimentari Alma Mat, I-40126 Bologna, Italy

[4] Univ Pisa, Ctr Ric Agroambientali E Avanzi, I-56100 Pisa, Italy

来源：

MEAT SCIENCE | 2014年 / 97卷 / 04期

关键词：

Lard; Oxidation; TBARs; COPs; SPME; Volatile organic compounds; HORMONE-SENSITIVE LIPASE; CONJUGATED LINOLEIC-ACID; TRIGLYCERIDE LIPASE; LIPID OXIDATION; MEAT; CHOLESTEROL; COMPONENTS; PROFILES; PRODUCTS; PASTURE;

D O I：

10.1016/j.meatsci.2014.03.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present paper was to evaluate the fatty add 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. (C) 2014 Published by Elsevier Ltd.

引用

页码：504 / 512

页数：9

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[4] The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs
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