Influence of the Inclusion of Chestnut (Castanea sativa Miller ) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Foods
Noemí EchegarayJosé M Lorenzo

Abstract

The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method...Continue Reading

References

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Feb 16, 2008·Critical Reviews in Food Science and Nutrition·Qiaofen Cheng, Da-Wen Sun
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Jun 5, 2015·Meat Science·José M LorenzoRubén Domínguez
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Sep 29, 2019·Antioxidants·Rubén DomínguezJosé M Lorenzo
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Methods Mentioned

BETA
thermal treatments
thermal treatment

Software Mentioned

SPSS
CIELAB

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