Skip to main content
SpringerLink
Log in

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM (2012) Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Sci 92:394–399

    Article  Google Scholar 

  • Bermúdez R, Franco D, Carballo J, Sentandreu MA, Lorenzo JM (2014a) Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of celta dry-cured ham. Food Res Int 56:226–235

    Article  Google Scholar 

  • Bermúdez R, Franco D, Carballo J, Lorenzo JM (2014b) Physicochemical changes during manufacture and final sensory characteristics of dry-cured celta ham. effect of muscle type. Food Control 43:263–269

    Article  Google Scholar 

  • Campus M, Flores M, Martínez A, Toldrá F (2008) Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci 80:1174–1181

    Article  CAS  Google Scholar 

  • Carril JA. Rivero CJ. Fernández M. Lorenzo JM (2013) La raza. In: CETECA (ed) Manual del Cerdo Celta. Galicia, Spain, pp 17–41

  • Cava R, Ladero L, González S, Carrasco A, Ramírez MR (2009) Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innov Food Sci Emerg Technol 10:76–81

    Article  CAS  Google Scholar 

  • Curioni PMG, Bosset JO (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. review. Int Dairy J 12:959–984

    Article  CAS  Google Scholar 

  • Folch J, Lees M, Stanley GHS (1957) A simple method for the insolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509

    CAS  Google Scholar 

  • Franco D, Vázquez JA, Lorenzo JM (2014) Growth performance, carcass and meat quality of the celta pig crossbred with Duroc and Landrance genotypes. Meat Sci 96:195–202

    Article  Google Scholar 

  • Garrido R, Domínguez R, Lorenzo JM, Franco I, Carballo J (2012) Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product. Food Control 25:789–796

    Article  CAS  Google Scholar 

  • Gómez M, Lorenzo JM (2013) Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed. Meat Sci 95:658–666

    Article  Google Scholar 

  • ISO (1973) Determination of total fat content, ISO 1443:1973 standard. In: International standards meat and meat products. Genève, Switzerland

  • ISO (1978) Determination of nitrogen content, ISO 937:1978 standard. In: International standards meat and meat products. Genève, Switzerland

  • ISO (1996) Determination of chloride content-Part 1: Volhard method, ISO 1841–1:1996 standard. In: International standards meat and meat products. Genève, Switzerland

  • ISO (1997) Determination of moisture content, ISO 1442:1997 standard. In: International standards meat and meat products. Genève, Switzerland

  • Kaluzny MA, Duncan LA, Merritt MV, Epps DE (1985) Rapid separation of lipids classes in high yield and purity using bonded phase columns. J Lipids Res 26:135–140

    CAS  Google Scholar 

  • Lorenzo JM (2014a) Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME). Meat Sci 96:179–186

    Article  CAS  Google Scholar 

  • Lorenzo JM (2014b) Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”. Meat Sci 96:256–263

    Article  CAS  Google Scholar 

  • Lorenzo JM, Temperán S, Bermúdez R, Cobas N, Purriños L (2012) Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón. Meat Sci 90:194–198

    Article  CAS  Google Scholar 

  • Lorenzo JM, Bedia M, Bañón S (2013) Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage. Meat Sci 93:614–620

    Article  CAS  Google Scholar 

  • Lorenzo JM, Franco D, Carballo J (2014) Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed. Meat Sci 96:211–223

    Article  CAS  Google Scholar 

  • Motilva MJ, Toldrá F, Nieto P, Flores J (1993) Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chem 48:121–125

    Article  CAS  Google Scholar 

  • Mottram DS (1998) Flavour formation in meat and meat products: A review. Food Chem 62:415–424

    Article  CAS  Google Scholar 

  • Muriel E, Ruiz J, Martin D, Petron MJ, Antequera T (2004a) Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines. Food Sci Technol Int 10:117–123

    Article  Google Scholar 

  • Muriel E, Antequera T, Petron MJ, Andrés AI, Ruiz J (2004b) Volatile compounds in Iberian-dry cured loin. Meat Sci 68:391–400

    Article  CAS  Google Scholar 

  • Purriños L, Bermúdez R, Franco D, Carballo J, Lorenzo JM (2011a) Development of volatile compounds during the manufacture of dry-cured “lacón” a Spanish traditional meat product. J Food Sci 76:C89–C97

    Article  Google Scholar 

  • Purriños L, Franco D, Bermúdez R, Temperan S, Carballo J, Lorenzo JM (2011b) Influence of salt content and processing time on sensory characteristics of cooked “lacón”. Meat Sci 87:436–442

    Article  Google Scholar 

  • Purriños L, Franco D, Carballo J, Lorenzo JM (2012) Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”. Meat Sci 92:627–634

    Article  Google Scholar 

  • Purriños L, Carballo J, Lorenzo JM (2013) The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”. Meat Sci 93:344–350

    Article  Google Scholar 

  • Ramírez MR, Cava R (2007) Effect of Iberian x Duroc genotype on dry-cured loin quality. Meat Sci 76:333–341

    Article  Google Scholar 

  • Ruiz J, García C, Muriel E, Andrés AI, Ventanas J (2002) Influence on the sensory characteristics on the acceptability of dry-cured ham. Meat Sci 61:347–354

    Article  CAS  Google Scholar 

  • Shehata AJ, de Man JM, Alexander JC (1970) A simple and rapid method for the preparation of methyl esters of fats in milligram amounts for gas chromatography. Can Inst Food Sci Technol J 3:85–89

    Article  CAS  Google Scholar 

  • Soto E, Hoz L, Ordóñez JA, Hierro E, Herranz B, López-Bote C, Cambero MI (2008) Impact to feeding and rearing systems of Iberian pig on volatile profile and sensory characteristics of dry-cured loin. Meat Sci 79:666–676

    Article  CAS  Google Scholar 

  • Spanish Regulation (2008) Real Decreto 2129/2008, de 26 de diciembre, por el que se establece el Programa Nacional de Conservación, Mejora y Fomento de las Razas. In: Ministerio de Medio Ambiente, Medio Rural y Marino (ed) Boletín Oficial del Estado n°23, 27 de enero de 2009. Spain, pp 9211–9242

  • Stahnke L (1994) Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Sci 38:39–53

    Article  CAS  Google Scholar 

  • Sunesen LO, Dorigoni V, Zanardi E, Stahnke L (2001) Volatile compounds released during ripening in Italian dried sausage. Meat Sci 58:93–97

    Article  CAS  Google Scholar 

  • Szczesniak AS (2002) Texture is a sensory property. Food Qual Prefer 13:215–225

    Article  Google Scholar 

  • Tejeda JF, García C, Petrón MJ, Andrés AI, Antequera T (2001) N-alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding. Meat Sci 57:371–377

    Article  CAS  Google Scholar 

  • Ventanas S, Estévez M, Tejeda JF, Ruiz J (2006) Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci 72:647–655

    Article  CAS  Google Scholar 

  • Virgili R, Saccani G, Gabba L, Tanzi E, Soresi Bordini C (2007) Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT Food Sci Technol 40:871–878

    Article  CAS  Google Scholar 

  • Vyncke W (1975) Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L). Fette Seifen Anstichm 77:239–240

    Article  CAS  Google Scholar 

  • Zhou G, Zhao G (2007) Biochemical changes during processing of traditional Jinhua ham. Meat Sci 77:114–120

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Authors are grateful to Xunta de Galicia (The Regional Government) (Project FEADER 2010/15) for the financial support.

Author information

Authors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900, Ourense, Spain

    M. Pateiro, D Franco & J. M. Lorenzo

  2. ASOPORCEL (Asociación de Criadores de Ganado Porcino Celta), Recinto Ferial El Palomar s/n, E-27004, Lugo, Spain

    J. A. Carril

Authors
  1. M. Pateiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. D Franco
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. A. Carril
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. M. Lorenzo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. M. Lorenzo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pateiro, M., Franco, D., Carril, J.A. et al. Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. J Food Sci Technol 52, 4808–4818 (2015). https://doi.org/10.1007/s13197-014-1561-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1561-x

Keywords

Search

Navigation