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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"?

2023Journal article Open access
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dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorDominguez, Rubén
dc.contributor.authorPateiro, Mirian
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorPereira, Etelvina
dc.contributor.authorCampagnol, Paulo C.B.
dc.contributor.authorPerez-Alvarez, José Angel
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2017-01-13T11:16:35Z
dc.date.available2017-01-13T11:16:35Z
dc.date.issued2023
dc.description.abstractThis 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.pt_PT
dc.description.sponsorshipThis 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).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeite, 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. 1-17pt_PT
dc.identifier.doi10.3390/foods12132499
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/13767
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleDid 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"?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameFerreira
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameAna
person.givenNameLia
person.givenNameIasmin da Silva
person.givenNameSandra
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscovery920e15c9-3028-4a13-98eb-5cc03624eefe

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