Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/13767 |
Resumo: | This study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaco", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaco". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer. |
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Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?This study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaco", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaco". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.This research was funded by “BisOlive: Use of olive pomace in the feeding of Bísaro swine. Evaluation of the effect on meat quality” project. NORTE-01-0247-FEDER-072234. Financial support under the CIMO project (UIDB/00690/2020).MDPIBiblioteca Digital do IPBLeite, AnaVasconcelos, LiaFerreira, Iasmin da SilvaDominguez, RubénPateiro, MirianRodrigues, SandraPereira, EtelvinaCampagnol, Paulo C.B.Perez-Alvarez, José AngelLorenzo, José M.Teixeira, Alfredo2017-01-13T11:16:35Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/13767engLeite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C.B.; Perez-Alvarez, José Angel; Lorenzo, José M.; Teixeira, Alfredo (2023). Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?. Foods. eISSN 2304-8158. 12:13, p. 1-1710.3390/foods121324992304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-06T01:22:03Zoai:bibliotecadigital.ipb.pt:10198/13767Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:19:56.366674Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
title |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
spellingShingle |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? Leite, Ana |
title_short |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
title_full |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
title_fullStr |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
title_full_unstemmed |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
title_sort |
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"? |
author |
Leite, Ana |
author_facet |
Leite, Ana Vasconcelos, Lia Ferreira, Iasmin da Silva Dominguez, Rubén Pateiro, Mirian Rodrigues, Sandra Pereira, Etelvina Campagnol, Paulo C.B. Perez-Alvarez, José Angel Lorenzo, José M. Teixeira, Alfredo |
author_role |
author |
author2 |
Vasconcelos, Lia Ferreira, Iasmin da Silva Dominguez, Rubén Pateiro, Mirian Rodrigues, Sandra Pereira, Etelvina Campagnol, Paulo C.B. Perez-Alvarez, José Angel Lorenzo, José M. Teixeira, Alfredo |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Leite, Ana Vasconcelos, Lia Ferreira, Iasmin da Silva Dominguez, Rubén Pateiro, Mirian Rodrigues, Sandra Pereira, Etelvina Campagnol, Paulo C.B. Perez-Alvarez, José Angel Lorenzo, José M. Teixeira, Alfredo |
description |
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaco", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaco". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-13T11:16:35Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/13767 |
url |
http://hdl.handle.net/10198/13767 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Leite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C.B.; Perez-Alvarez, José Angel; Lorenzo, José M.; Teixeira, Alfredo (2023). Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?. Foods. eISSN 2304-8158. 12:13, p. 1-17 10.3390/foods12132499 2304-8158 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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