title: Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
abstract: The effect of fat content on volatile compounds from foal dry-cured sausage was studied. Three batches (10 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. A total of 45 volatile compounds were extracted by purge-and-trap and identified by GC-MS in the headspace of the batches. The mixture comprised 11 terpenes, 15 esters, 14 hydrocarbons and 2 alcohols. Spices were responsible for the generation of 14 volatile compounds comprising terpenes and hydrocarbons. After 49 days of ripening volatile compounds from spices represented 52.9, 38.9 and 31.2% of the total area for samples from LF, MF and HF batches, respectively, while lipid autooxidation was responsible for the generation of 8 volatile compounds. The PCA offered a good separation of the mean samples according to their fat content.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.forename: Rosa
authors.initials: R
authors.lastname: Montes
authors.forename: Laura
authors.initials: L
authors.lastname: Purriños
authors.forename: Daniel
authors.initials: D
authors.lastname: Franco
mesh_terms: D000438:Alcohols / Q000378:metabolism; D000818:Animals; D000975:Antioxidants; D004041:Dietary Fats / Q000378:metabolism*; D004952:Esters / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D006736:Horses; D006838:Hydrocarbons / Q000378:metabolism; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D017365:Spices; D013552:Swine; D013729:Terpenes / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000378:metabolism*
chemical_list: D000438:Alcohols; D000975:Antioxidants; D004041:Dietary Fats; D004952:Esters; D006838:Hydrocarbons; D013729:Terpenes; D055549:Volatile Organic Compounds