Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

Abstract

The purpose of the present study was to characterize the dry-cured loin and dry-cured “cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals’ diet on the cured products. For this purpose, forty loins and forty “cachaços” were used, followed by a process of cold curing with controlled ventilation, without adding nitrites or synthetic additives. The dry-cured loin and “cachaço” chemical compositions were significantly different in moisture, total fat, protein, chlorides, ash, and haem pigments. The “cachaço” showed a much higher value of total fat and a lower protein value. Its chloride content was lower and was related to the lower ash percentage. Neither product differed significantly in the water activity and collagen content. The proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids were significantly different between these products. The dry-cured “cachaço” showed higher values of SFA and PUFA, and the dry-cured loin had higher MUFA content. No significant effect of different olive cakes on diet was observed in the chemical compositions. Both products are of high quality and with good nutritional and physicochemical characteristics, and the introduction of olive cake in the diet did not affect any of the quality parameters analyzed.

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”?

“…This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. According to Leite et al [ 4 ], dry-cured “cachaço” has a considerably higher amount (~45%) of total fat than dry-cured loin (~20%). Linear aldehydes are typical products of lipid oxidation and are responsible for the fat odor.…”

“…According to other authors [ 5 , 19 ] 1-octen-3-ol, derived from the oxidation process of linoleic acid, is described as a very important compound for contributing a dry-cured aroma to products. According to Leite et al [ 4 ], dry-cured “cachaço” contained a significantly higher linoleic acid content than that observed in dry-cured loin, which may explain the presence of this compound in greater proportions in the dry-cured “cachaço”. The major content of 1-butanol, 3-methyl may have been due to the activity of the microorganisms present in the dry-cured loin.…”

“…Finally, for the last 20 days, the product was exposed to temperatures between 12 and 18 °C with a relative humidity between 60 and 70%. The curing method applied was conducted according to Leite et al [ 4 ].…”

“…These reactions consist of the oxidative decomposition of lipids and the degradation reactions of amino acids. It is expected that trends observed in fatty acid profiles in studies already conducted [ 3 , 4 ] will be observed in volatile compound profiles and that even more significant results will be observed. The different compounds derived from the curing process and the addition of ingredients contribute to the formation of a peculiar aroma, characteristic of these products [ 5 ].…”

“…Depending on the fat content of the olive cake, this product can be used to improve the quality of the fat in the meat of the animals. In the case of Bísaro pigs, the use of olive cake has little influence on the quality of the carcass and meat [ 3 , 4 ]. According to Dominguez et al [ 5 ], the volatile composition of a dry-cured product results from a set of reactions that are crucial in determining their sensory attributes.…”