Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran |
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| Authors: | R.M.L. de Campos,E. Hierro,J.A. Ordó ñ ez,T.M. Bertol,N.N. Terra,L. de la Hoz |
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| Affiliation: | 1. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain;2. Instituto de Ciencia y Tecnología de la Carne, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n, 28040 Madrid, Spain;3. Embrapa Suínos e Aves, RB 153. Km 110, CEP: 89700-000 Concórdia/SC, Brazil;4. Departamento de Tecnologia e Ciencia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria/RS, Brazil |
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| Abstract: | Four batches of salami were manufactured. Back fat and meat from pigs fed on diets with maize or maize partially substituted with rice bran (maize/rice bran, 62/38, w/w) were used to prepare two different batches, M and M/RB, respectively. The other two batches (M-YM or M/RB-YM) were prepared as batch M or M/RB, added a yerba mate (Ilex paraguariensis) extract. Salamis did not show differences in percentual general composition, texture analysis or sensory features. The TBAR values were affected by the storage time. The use of yerba mate extract controlled the lipid oxidation. |
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| Keywords: | Salami Pork Fatty acids Maize Rice bran Yerba mate |
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