Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

Abstract

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1—control, T2—crude olive cake, T3—centrifugation two phases, T4—exhausted, and T5—exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06–66.07% and 68.67–75.61% for the loin and “cachaço”, respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in “cachaço”. This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

“…The variability between all panellists was explained by the first two main factors (F1 and F2), which accounted for 54.6% of the total variation between samples. Although this value is lower than the 62.5% recorded by Leite et al [ 16 ] in the dry-cured loin of Bisaro pigs, it is still considered a good quality value. In total, five factors were required to explain 100% of the total variability ( Table 2 ).…”

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

“…Also, the flavor attribute is often perceived when the combination of odor (prior to consumption and retronasal olfaction) and taste perception, along with trigeminal perception, leads to flavor perception [43,44]. In addition, two odors that are likely to be detected in animals with a high live carcass weight and/or that are poorly castrated were analyzed: androsterone and scatol hormones of animal origin [45].…”

“…According to Domínguez et al [43], the reactions that release characteristic aromas (like hexanals) present a rancid aroma at high amounts, whereas at low amounts, it releases a pleasant grassy aroma. Odor is also an important attribute that interacts with flavor because the ripening degree (proteolysis and lipolysis changes that occur in the drying process) reflects the ripening odor compounds that become a significant part of the meat's flavor [45,51,52]. Also, Leite et al [45] found in their work with similar conditions for the production of cured Bísaro loins that specific ingredients in their formulation (for example, garlic) can be detected in this type of product.…”

“…Odor is also an important attribute that interacts with flavor because the ripening degree (proteolysis and lipolysis changes that occur in the drying process) reflects the ripening odor compounds that become a significant part of the meat's flavor [45,51,52]. Also, Leite et al [45] found in their work with similar conditions for the production of cured Bísaro loins that specific ingredients in their formulation (for example, garlic) can be detected in this type of product. Therefore, the range values of odor could be partially due to biochemical changes during the drying period, which were very high compared with those of Seong et al [53].…”

“…Regarding appearance, mean values for fat color and color were lower (3.11 and 4.05, respectively) than those described by Revilla et al [49] and were within those obtained by Seong et al [53], with a value of 4.75 given by tasters for loins ripened for 60 days in their study. The color of meat is closely associated with freshness, myoglobin content and technological quality traits such as pH or water-holding capacity, which, in Bísaro pork meat, indicate significant variations in color and tenderness [22,26,45]. These indicators play a crucial role in visual attraction and sensory acceptability and are directly related to financial losses for the industry if they do not meet consumer demands [11,13].…”