title: Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin.
abstract: Physico-chemical, textural, lipolytic and volatile compound changes that occur during the manufacture of dry-cured foal loin were studied. Hardness and chewiness increased significantly (P<0.001) from 1.67 kg and 0.48 kg ∗ mm to 18.33 kg and 5.01 kg∗mm, respectively during ripening process. The total average content of free fatty acid increased significantly (P<0.001), from 768.8 mg/100g of fat in the loins immediately after the seasoning period to 1271.1mg/100g of fat at the end of the drying-ripening period. In the final product, aldehydes became the dominant volatile compounds.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Carballo
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D003890:Desiccation; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006736:Horses; D006801:Humans; D008460:Meat / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D005230:Fatty Acids, Nonesterified; D055549:Volatile Organic Compounds
keywords: Dry-cured foal loin; Lipolysis; Physico-chemical properties; Texture profile analysis; Volatile compounds