Characterization of "lardo" from Cinta Senese pigs: Differences between seasoning techniques and starch sources
2007
Sirtori, F.; Pugliese, C.; Bozzi, R.; Campodoni G.;Franci O., Universitá degli Studi di Firenze (Italy). Dipartimento di Scienze Zootecniche
The trial was carried out to investigate the effect of the fattening diet (maize vs barley) and the seasoning technique ("dry" vs "Colonnata") on fatty acid composition of seasoned backfat ("lardo") from Cinta Senese pigs. Forty pigs were fattened with maize (20) or barley as main feed. Backfat from right side was seasoned according to the "Colonnata" technique placing the backfat in a marble vessel for a period of six months. Backfat from the left side was seasoned following the "dry" technique, adding salt and pepper, and then cured for three months in controlled conditions. The following analysis were carried out on "lardo" : moisture, total lipids, fatty acids and malonaldehyde (MDA) content. Few differences were found between diets. Lardo obtained with the technique showed higher MUFA (45.5 vs 44.9 per cent) and lower PUFA percentage (16.8 vs 17.6 per cent) and MDA content dry (0.49 vs 0.60 mg per kg lard) than that obtained with the "Colonnata"
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