Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

被引：7

作者：

Ortiz, Alberto ^{[1
]}

Tejerina, David ^{[1
]}

Contador, Rebeca ^{[1
]}

de Andres, Ana Isabel ^{[2
]}

Petron, Maria Jesus ^{[2
]}

Caceres-Nevado, Juan Manuel ^{[3
]}

Garcia-Torres, Susana ^{[1
]}

机构：

[1] Ctr Sci & Technol Res Extremadura CICYTEX La Orde, Meat Qual Area, Ctra A-V Km372, Guadajira 06187, Spain

[2] Univ Extremadura, Food Technol, Agr Engn Sch, Avda Adolfo Suarez S-N, Badajoz 06007, Spain

[3] Univ Cordoba, Dept Anim Prod, Fac Agr & Forestry Engn, Agrifood Campus Int Excellence CeiA3, Cordoba 14014, Spain

来源：

FOODS | 2021年 / 10卷 / 01期

关键词：

pre-freezing cure; pre-frozen dry-cured loin; raw material; Longissimus thoracis et lumborum; Montanera seasonality; LONGISSIMUS-DORSI; PROTEIN OXIDATION; SERRATUS-VENTRALIS; FROZEN STORAGE; FATTY-ACIDS; VITAMIN-E; PROTEOLYSIS; PROFILE; LIPIDS; FRESH;

D O I：

10.3390/foods10010048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (-20 +/- 2 degrees C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightness, redness, chrome and hue values, polyunsaturated fatty acids (PUFA), higher oxidative phenomena, and changes in rheological properties in fresh loins on account on freezing (p <= 0.05). Some quality parameters of dry-cured loins were affected by freezing, weight loss, and hardness being higher as well as salt content being lower. PUFA and Warner-Braztler Shear Force (p <= 0.05) also showed higher values in dry-cured loins from frozen meat than those elaborated from unfrozen counterparts.

引用

页数：13

共 22 条

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Carrapiso, Ana, I
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Delgado-Adamez, Jonathan
Ramirez, Rosario
FOOD CHEMISTRY, 2022, 375
[22] Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs
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Delgado-Adamez, J.
Martin, M. J.
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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 45 : 1 - 9

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