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Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig

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.authorPereira, Etelvina
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2017-03-22T12:35:13Z
dc.date.available2017-03-22T12:35:13Z
dc.date.issued2023
dc.description.abstractThe purpose of the present study was to characterize the dry-cured loin and dry-cured "cachaco" of Bisaro pork and evaluate the effect of the inclusion of olive cake in the animals' diet on the cured products. For this purpose, forty loins and forty "cachacos" were used, followed by a process of cold curing with controlled ventilation, without adding nitrites or synthetic additives. The dry-cured loin and "cachaco" chemical compositions were significantly different in moisture, total fat, protein, chlorides, ash, and haem pigments. The "cachaco" showed a much higher value of total fat and a lower protein value. Its chloride content was lower and was related to the lower ash percentage. Neither product differed significantly in the water activity and collagen content. The proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids were significantly different between these products. The dry-cured "cachaco" showed higher values of SFA and PUFA, and the dry-cured loin had higher MUFA content. No significant effect of different olive cakes on diet was observed in the chemical compositions. Both products are of high quality and with good nutritional and physicochemical characteristics, and the introduction of olive cake in the diet did not affect any of the quality parameters analyzed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pereira, Etelvina; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, Alfredo (2023). Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig. Applied Sciences. eISSN 2076-3417. 13:3, p. 1-14pt_PT
dc.identifier.doi10.3390/app13031439
dc.identifier.eissn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/14182
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBísaro breedpt_PT
dc.subjectOlive industry coproductpt_PT
dc.subjectDry-cured meatpt_PT
dc.subjectChemical compositionpt_PT
dc.subjectFatty acidspt_PT
dc.titleEffect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pigpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleApplied Sciencespt_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.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication920e15c9-3028-4a13-98eb-5cc03624eefe
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relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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