Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pate
2004
Estevez, M. | Morcuende, D. | Ramirez, R. | Ventanas, J. | Cava, R.
Physico-chemical characteristics and quality traits of the raw ingredients (muscle cuadriceps femoris, liver and adipose tissue) and the pates made from extensively reared Iberian pigs and intensively reared white pigs, were evaluated. The differences found between muscles, livers and adipose tissues from Iberian and white pigs influenced the characteristics of the pates. Compared to pates from white pigs, pates from Iberian pigs had a higher content of heme iron (27.5 micrograms/g vs 11.5 micrograms/g; p<0.05) and lower content of non-heme iron (27.5 micrograms/g vs 33.7 micrograms/g; p<0.05). Pates from Iberian pigs exhibited a darker colour (L*:18.6 vs 15.9, p<0.05) with less redness (a* values: 9.1 vs 11.3; p<0.05) and yellowness (b* values: 13.1 vs 14.8, p<0.05). Thus, pates from white pigs had higher values of chroma (18.6 vs 15.9, p<0.05) and smaller values of hue (52.5 vs 55.2, p<0.05) that those from Iberian pigs pates. In fatty acid composition, pates from white pigs had higher proportions of SFA (37.9% vs 32.8%, p<0.05) and PUFA (14.4% vs 9.6%, p<0.05) than pates from Iberian pigs and lower percentages of oleic (53.4% vs 43.6%, p<0.05) and total of MUFA (57.5% vs 47.6%, p<0.05). Pates from Iberian pigs had a lower n-6/n-3 values (13.2 vs 17.2; p<0.05).
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