Title of article
Characterisation of a lard cured with spices and aromatic herbs
Author/Authors
Maria Antonietta Paleari ?، نويسنده , , Maria and Maria Moretti، نويسنده , , Vittorio and Bersani، نويسنده , , Carla and Beretta، نويسنده , , Giuseppe and Mentasti، نويسنده , , Tiziana، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
9
From page
549
To page
557
Abstract
The study considered the proximate composition, pH, free acidity, MDA and peroxide values of a cured and ripened lard covered with spices and aromatic herbs, these latter parameters, due to lipolytic endoenzymatic phenomena, tended to increase until the end of the salting period. Throughout the production phases the bacterial load was very low. The final vacuum-packed product had a shelf-life of about 90 days and its fatty acid and cholesterol composition was typical of lard. A GC/MS study of the spices/herbs in the lard highlighted which components came from the spices/aromatic herbs and which came from phenomena due to lipolytic endoenzymatic processes.
Keywords
Microbiology , lard , volatile compounds , Malondialdehyde , Cholesterol , fatty acids
Journal title
Meat Science
Serial Year
2004
Journal title
Meat Science
Record number
1469568
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