Leite Ana, Vasconcelos Lia, Rodrigues Sandra, Pereira Etelvina, Domínguez-Valencia Rubén, Lorenzo José Manuel, Teixeira Alfredo
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Animals (Basel). 2024 Jun 5;14(11):1697. doi: 10.3390/ani14111697.
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal's diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different ( < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.
（1）动物饮食中添加橄榄对干腌肩部的影响；（2）腌制对三种不同肌肉（冈下肌、冈上肌和肩胛下肌）的影响；（3）不同腌制时间（新鲜肩部、腌制6个月和腌制12个月）的影响。为此，使用了40个肩部，按照一家在食品安全和质量方面实施高度严格标准的公司的流程图，进行了无亚硝酸盐的冷腌制过程，控制湿度和温度。对样品的理化成分和脂质谱进行了评估。在所研究的三种肌肉中，所有理化成分参数均有显著差异（<0.001）。正如预期的那样，从新鲜产品到最终产品的腌制时间，对于本研究中的所有参数也有显著差异。关于橄榄饼的添加，发现基础日粮+10%废橄榄饼处理组（T4）的NaCl、胶原蛋白和总脂肪参数水平较高。至于脂肪酸谱，总体而言，橄榄对最终产品没有影响。另一方面，我们发现肌肉类型和腌制肩部的腌制时间对脂肪酸谱有显著影响。我们还应指出，腌制时间和肌肉之间的相互作用存在显著差异，特别是在饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）以及脂质质量指数方面。典型判别分析对于评估腌制过程的演变、区分和分类腌制时间以及评估比萨罗猪肩部的肌肉是可行的。此外，在动物饮食中引入橄榄饼不会影响所获得的最终产品。
