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标题：Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure
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作者：Alberto Ortiz ; David Tejerina ; Rebeca Contador 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：48
DOI：10.3390/foods10010048
出版社：MDPI Publishing
摘要：Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (−20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightness, redness, chrome and hue values, polyunsaturated fatty acids (PUFA), higher oxidative phenomena, and changes in rheological properties in fresh loins on account on freezing (p ≤ 0.05). Some quality parameters of dry-cured loins were affected by freezing, weight loss, and hardness being higher as well as salt content being lower. PUFA and Warner–Braztler Shear Force (p ≤ 0.05) also showed higher values in dry-cured loins from frozen meat than those elaborated from unfrozen counterparts.
关键词：pre-freezing cure; pre-frozen dry-cured loin; raw material; Longissimus thoracis et lumborum; Montanera seasonality