Abstract
Free fatty acids, peroxide, and thiobarbituric acid reactive substances (TBARS) methods were used to assess the effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the lipid and oxidative stability in “lacón” throughout the manufacturing process. Castrated Celta pigs (n=36) were divided into three groups of 12 pigs each one according to their finishing diets: chestnut (CH), mixed diet of concentrate and chestnuts (M), and commercial concentrate (CO). The physicochemical parameters in the muscle fraction, lipolytic and oxidative parameters and fatty acid composition in the subcutaneous and intramuscular fat of dry-cured “lacón” were determined. The chestnut inclusion resulted in lower acidity index but the higher intramuscular fat content in the muscular portion, which could be linked with significant increments in primary (peroxide value) and secondary (TBARS value) oxidative indices. On the other hand, a significant effect of the finishing diet was observed in some fatty acids from neutral to polar fractions, obtaining higher contents of C18:1n-9 and C18:3n-3 when chestnut was included in the diet. However, diet effect was different for contents of C18:2n-6, C20:4n-6, and C20:2n-6 depending on the fat location and fatty acid fraction. Only a slight effect of the diet was observed in free fatty acids, which mainly affected the content of some minor fatty acids. Finally, the three groups of dry-cured “lacón” studied were classified according to their finishing diet using a discriminant canonical analysis.
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Acknowledgements
Authors also wish to thank Instituto Orensano de Desarrollo (INORDE) for its valuable collaboration with pig rearing and to Meat Technology Center of Galicia (Ourense, Spain) for the collaboration in the “lacón” manufacture. Jose M. Lorenzo and Daniel Franco are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).
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This work was financially supported by the Spanish Ministry of Science and Innovation (grant AGL2008-05274-C02-01/ALI).
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Maria Gomez declares that she has no conflict of interest. José M. Lorenzo declares that he has no conflict of interest. Daniel Franco declares that he has no conflict of interest. Javier Carballo declares that he has no conflict of interest. Inmaculada Franco declares that she has no conflict of interest.
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Gómez, M., Lorenzo, J.M., Franco, D. et al. Lipid and Oxidative Methods to Assess the Stability of “Lacon”. Food Anal. Methods 14, 2439–2460 (2021). https://doi.org/10.1007/s12161-021-02052-x
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DOI: https://doi.org/10.1007/s12161-021-02052-x