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标题：Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice
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作者：David Tejerina ; Lucía León ; Susana García-Torres 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：7
页码：1511
DOI：10.3390/foods10071511
出版社：MDPI Publishing
摘要：The seasonality to which dry-cured products from Iberian breed pigs finished in Montanera (free-range rearing system with feed based exclusively on ad libitum consumption of natural resources; acorns and grass) are subjected could be overcome by pre-cure freezing. Three sets of Montanera Iberian presas (Serratus ventralis muscle) (n = 15) were established to assess the impact of frozen storage -0, or non-frozen, 3 and 6 months—previous to the technological process of curing—on the quality traits of the dry-cured product Montanera Iberian dry-cured lomito. Similar seasoning and curing processing conditions were applied to all sets. Lower productive performance due to higher weight loss during curing, and lower colour intensity were observed in pre-frozen dry-cured lomitos. The fatty acid profile was more saturated, and the oxidative status increased as a result of pre-cure freezing. On the matter of texture, all parameters were modified, highlighting the higher values of hardness and shear force of pre-frozen dry-cured lomitos. The time that raw material was frozen exerted a slight, thus helping manufacturers to better address the gap between industry and consumer demand with minimal effect on quality traits.
关键词：Montanera ; Seasonality; Serratus ventralis ; Iberian presa ; pre-frozen dry-cured lomito Montanera ; Seasonality ; Serratus ventralis ; Iberian presa ; pre-frozen dry-cured lomito