title: Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.
abstract: The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L(∗) value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis.
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: E
authors: E
authors: Soto
authors: L
authors: L
authors: Hoz
authors: J A
authors: JA
authors: Ordóñez
authors: E
authors: E
authors: Hierro
authors: B
authors: B
authors: Herranz
authors: C
authors: C
authors: López-Bote
authors: M I
authors: MI
authors: Cambero