Volatile compounds of Celta dry‐cured ‘lacón’ as affected by cross‐breeding with Duroc and Landrace genotypes
2014
Lorenzo, José M. | Fonseca, Sonia
BACKGROUND: Dry‐cured ‘lacón’ is a traditional cured meat product made in the north‐west of Spain from the pigs' foreleg, with similar manufacturing process to that used in dry‐cured ham. The aim of this study was to assess the influence of cross‐breeding of Celta pig with Landrace or Duroc breeds on the formation of volatile compounds through the manufacture of ‘lacón’. RESULTS: ‘Lacón’ from the crosses with Duroc presented lower final moisture (534 g kg⁻¹) and higher intra‐muscular fat content [144 g kg⁻¹ dry matter (DM)] than ‘lacón’ from Celta pure breed (587 g kg⁻¹ and 36 g kg⁻¹ DM, respectively). Volatile compounds were extracted by solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. Volatile compounds from ‘lacón’ were affected by cross‐breeding. The total amount of volatile compounds significantly (P < 0.001) increased during the manufacturing process, this increase being more marked in samples from the Landrace cross‐breed. The most abundant group of flavour compounds at the end of the manufacturing process was esters in the three batches, followed by aldehydes, hydrocarbons and alcohols. The most abundant ester at the end of the process was hexanoic acid methyl ester, while the aldehyde found in a higher amount was hexanal. CONCLUSIONS: The profile of volatile compounds was affected by cross‐breed, especially at the end of the ‘lacón’ dry‐curing process. © 2014 Society of Chemical Industry
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