Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

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• 作者：Marí ; a Gó ; mez ; Sonia Fonseca ; Aida Cachaldora ; Javier Carballo ; Inmaculada Franco ; ^{inmatec@uvigo.es}
• 关键词：Celta pig breed ; Chestnuts ; Chorizo ; Dry-cured sausage ; Fatty acids ; Food analysis ; Food composition ; Lipolysis ; Lipid oxidation ; Vacuum packaging
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：73-83
• 全文大小：398 K
• 卷排序：56

文摘

The effect of chestnuts inclusion on Celta pig diet was tested. Changes during ripening and vacuum-packed storage of Galician chorizo were studied. Physicochemical and oxidative parameters were affected by chestnut inclusion. Fatty acids from neutral and polar lipids were influenced by finishing diet.