Naslov
Effect of acorn feeding on quality and aromatic profile of dry sausages produced from Turopolje pigs

Autori
Karolyi, Danijel ; Marušić Radovčić, Nives ; Medić, Helga ; Luković, Zoran ; Tomažin, Urška, Škrlep, Martin ; Čandek Potokar, Marjeta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 69th Annual Meeting of the European Federation of Animal Science (EAAP) / EAAP - Wageningen : Wageningen Academic Publishers, 2018, 495-495

ISBN
978-90-8686-323-5

Skup
69th Annual Meeting of the European Federation of Animal Science (EAAP)

Mjesto i datum
Dubrovnik, Hrvatska, 27.08.2018. - 31.08.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Turopolje pig, outdoor production, acorn, dry sausages

Sažetak
Turopolje pig (TP) is an endangered Croatian autochthonous breed typically reared in an outdoor production system linked to local oak forests and marsh meadows in Turopolje region in Central Croatia. To self-sustain TP breed the utilization of meat products with an added value has recently been proposed in TREASURE* project. So far a little information is available on the quality attributes of TP meat products, including the effect of locally available feeding resources. Hence, present study aimed to examine the quality and aromatic profile of dry-fermented sausages of TP that were reared in similar conditions but fed either conventional (CF) or acorn supplemented (AF) finishing diet. The quality of end product, including its pH and aw value, moisture, fat and protein content, fatty acid (FA) profile, oxidative stability, texture profile analysis (TPA), sensory evaluation and aromatic profile were determined. Data were analyzed by TTEST or NPAR1WAY (for sensory data) procedure at an alpha level of 0.05. Compared to CF, AF sausages tended (P<0.1) to have higher moisture content and TPA chewiness, but generally had similar physicochemical, rheological and sensorial traits and FA composition, except for higher share of C14:0. Lipid oxidation, measured as 2-thiobarbituric acid-reactive substances, was more pronounced in AF than CF sausages. Aromagram showed terpenes as the most abundant volatiles (around 52% of the total area) in both types of sausages, followed by aldehydes (11-14%), aromatic hydrocarbons (6-10%), phenols (6-7%), alcohols (5-6%), acids (4-6%), sulphur compounds (2-5%), ketones (around 3%), esters (less than 2%) and aliphatic hydrocarbons (less than 1%). Compared to CF, AF sausages had less aromatic and aliphatic hydrocarbons and sulphur compounds, and more esters. These results suggest that acorn feeding may affect some properties of TP dry-fermented sausages but more research is needed. *Funded by Horizon 2020 Programme (GA No 634476).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija, Povijest

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