Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation
1999; Elsevier BV; Volume: 52; Issue: 2 Linguagem: Inglês
10.1016/s0309-1740(98)00164-8
ISSN1873-4138
AutoresRamón Cava, Jorge Ruiz, J. Ventanas, Teresa Antequera,
Tópico(s)Animal Nutrition and Physiology
ResumoThe effect of pig feeding in an extensive system based on acorn and pasture or in confinement with a control diet containing 5 mg α-tocopheryl acetate kg(-1) of feed and a 100 mg α-tocopheryl acetate kg(-1) enriched diet on evolution of lipid changes throughout ripening of dry-cured hams was investigated. Feeding regime significantly affected TBA-RS, peroxide value and hexanal content of Biceps femoris and Semimembranosus muscles. Muscles from pigs fed supplemented diet with α-tocopherol or fed extensively on acorn and grass showed significant lower (p<0.05) TBA-RS and peroxide value than ham muscles from pigs fed the basal diet at 210 days of processing. Both feedings reduced significantly (p<0.05) hexanal content at day 210 and day 700. Muscle slices from pigs fed on acorn showed significant higher scores (p<0.05) in aroma and flavour intensity, cured flavour and numerically lower rancid scores than those from control diet hams. ©
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