Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
详细信息 查看全文
- 作者：Francisco J. Mé ; ndez-Cid ; Inmaculada Franco ; Sidonia Martí ; nez ; Javier Carballo ; carbatec@uvigo.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Colour parameters ; Dry-cured Tocino ; Fat healthiness ; Fat oxidation ; Fatty acid profile ; Food analysis ; Food composition ; Lipolysis ; Salting intensity ; Ripening temperature
- 刊名：Journal of Food Composition and Analysis
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：33-43
- 全文大小：476 K
文摘
- •
A salted and ripened pig subcutaneous backfat product was studied during ripening.
- •
The fatty acid composition, the fat characteristics and the parameters were studied.
- •
Tocino underwent during ripening a moderate lipolysis and an intense fat oxidation.
- •
Increase of the temperature of ripening increased the lipolysis and fat oxidation.
- •
Increase of the salting time only significantly increased the fat oxidation.