Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing : Effects on salami quality traits and acceptance by the consumers
Copyright © 2023. Published by Elsevier Ltd..
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:213 |
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| Enthalten in: |
Meat science - 213(2024) vom: 05. März, Seite 109479 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Bolletta, Viviana [VerfasserIn] |
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| Links: |
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| Themen: |
Consumers |
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| Anmerkungen: |
Date Revised 12.03.2024 published: Print-Electronic Citation Status Publisher |
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| doi: |
10.1016/j.meatsci.2024.109479 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM369610792 |
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| 520 | |a Copyright © 2023. Published by Elsevier Ltd. | ||
| 520 | |a Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Consumers | |
| 650 | 4 | |a Hazelnut skin | |
| 650 | 4 | |a Meat quality | |
| 650 | 4 | |a Olive wastewater phenolic extract | |
| 650 | 4 | |a Salami | |
| 700 | 1 | |a Menci, Ruggero |e verfasserin |4 aut | |
| 700 | 1 | |a Valenti, Bernardo |e verfasserin |4 aut | |
| 700 | 1 | |a Morbidini, Luciano |e verfasserin |4 aut | |
| 700 | 1 | |a Servili, Maurizio |e verfasserin |4 aut | |
| 700 | 1 | |a Taticchi, Agnese |e verfasserin |4 aut | |
| 700 | 1 | |a Lilli, Emanuele |e verfasserin |4 aut | |
| 700 | 1 | |a Pauselli, Mariano |e verfasserin |4 aut | |
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