title: Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.
abstract: The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly (P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly (P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant (P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Pateiro
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Franco
authors.affiliation: ASOPORCEL (Asociación de Criadores de Ganado Porcino Celta), Recinto Ferial El Palomar s/n, E-27004 Lugo, Spain.
authors.forename: J A
authors.initials: JA
authors.lastname: Carril
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Lorenzo
keywords: Celta pig breed; Dry-cured loin; Free fatty acid; Physico-chemical properties; Volatile compounds