Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?

Ana Leite
ORCID logo ,
Lia Vasconcelos
,
Iasmin Ferreira
,
Rubén Domínguez
ORCID logo ,
Mirian Pateiro
ORCID logo ,
Sandra Rodrigues
ORCID logo ,
Etelvina Pereira
,
Paulo Campagnol
,
José Angel Perez
ORCID logo ,
Jose M. Lorenzo
ORCID logo ,
Alfredo Teixeira
* ORCID logo
Version 1 : Received: 28 April 2023 / Approved: 29 April 2023 / Online: 29 April 2023 (03:16:26 CEST)

A peer-reviewed article of this Preprint also exists.

Leite, A.; Vasconcelos, L.; Ferreira, I.; Domínguez, R.; Pateiro, M.; Rodrigues, S.; Pereira, E.; Campagnol, P.C.B.; Pérez-Alvarez, J.A.; Lorenzo, J.M.; Teixeira, A. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”? Foods 2023, 12, 2499. Leite, A.; Vasconcelos, L.; Ferreira, I.; Domínguez, R.; Pateiro, M.; Rodrigues, S.; Pereira, E.; Campagnol, P.C.B.; Pérez-Alvarez, J.A.; Lorenzo, J.M.; Teixeira, A. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”? Foods 2023, 12, 2499.

Abstract

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in their water and fat content. Eighty com-pounds were identified, and grouped into eight chemical classes: hydrocarbons, aldehydes, es-ters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the ma-jor groups of compounds, representing 57.06-66.07 % and 68.67-75.61 % for the loin and “cacha-ço”, 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 “cachaço”. This significant difference be-tween the two types of dry-cured products is 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 are 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, which is in line with the results obtained for volatile compounds.

Keywords

Bísaro breed; dry-cured products; olive cake; volatile compounds; sensory

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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