Document Detail

Lipolytic and oxidative changes in Iberian dry-cured loin.
MedLine Citation:
PMID:  22063664     Owner:  NLM     Status:  In-Data-Review    
This study was conducted using 61 Iberian pigs from four different genetic lines fattened under two different rearing systems. Fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) of the 61 fresh loins and their corresponding dry-cured loins and indices of lipid oxidation (hexanal, TBARS and rancid flavour) of the dry-cured loins were analyzed. Although the total amount of fatty acids from PL decreased most (89.77%), the fatty acid profile of FFA from dry-cured loin was more similar to that of NL from fresh loins. Monounsaturated fatty acids (MUFA) were the most abundant FFA type (260mg/100g muscle dry matter) followed by saturated fatty acid (SFA) (256mg/100g muscle dry matter) and polyunsaturated fatty acids (PUFA) (148mg/100g muscle dry matter). Neither genetic line nor rearing system showed any significant (P>0.05) effect on the decrease of fatty acids in the lipid fractions studied. The important decrease in PUFA from NL (43.70%) and PL (89%) was not reflected in higher oxidative indices in dry-cured loin. Neither PCA nor Pearson's correlation showed any clear relationships between lipolytic changes and oxidative indices.
E Muriel; A I Andres; M J Petron; T Antequera; J Ruiz
Related Documents :
5764 - Cardiac and skeletal muscle acid-base composition during metabolic acidosis in dogs.
9463744 - Log-jam in acid-base education and investigation: why make it so difficult?
10824594 - Development and intercalibration of ultraviolet solar actinometers
24389614 - Food allergen in cosmetics.
3071184 - Preparation of biologically intact radioiodinated hyaluronan of high specific radioacti...
23250684 - One-pot efficient synthesis of n (α)-urethane-protected β- and γ-amino acids.
Publication Detail:
Type:  Journal Article     Date:  2006-09-29
Journal Detail:
Title:  Meat science     Volume:  75     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Feb 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  315-23     Citation Subset:  -    
Tecnologia de Alimentos, Facultad de Veterinaria UEx., Campus Universitario s/n 10071 Caceres, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Chemical equilibrium of minced turkey meat in organic acid solutions.
Next Document:  Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished ...