Fatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing time.
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.
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.
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Serra
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Italy.
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Buccioni
Dipartimento di Scienze e Tecnologie Agro-Alimentari Alma Mater Studiorum, University of Bologna, Italy.
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Rodriguez-Estrada
Centro di Ricerche Agroambientali "E. Avanzi", University of Pisa, Italy.
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Conte
Centro di Ricerche Agroambientali "E. Avanzi", University of Pisa, Italy.
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Cappucci
Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Italy; Centro di Ricerche Agroambientali "E. Avanzi", University of Pisa, Italy.
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D000447:Aldehydes / Q000032:analysis; D000818:Animals; D001947:Breeding; D002784:Cholesterol / Q000378:metabolism; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008066:Lipolysis; D010084:Oxidation-Reduction; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000032:analysis*
D000447:Aldehydes; D004041:Dietary Fats; D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D002784:Cholesterol; C029310:lard
COPs; Lard; Oxidation; SPME; TBARs; Volatile organic compounds