1. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers.
- Author
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, and Pauselli M
- Subjects
- Animals, Humans, Male, Animal Feed analysis, Antioxidants, Plant Extracts chemistry, Plant Extracts pharmacology, Adult, Female, Fatty Acids analysis, Swine, Thiobarbituric Acid Reactive Substances analysis, Sus scrofa, Consumer Behavior, Wastewater chemistry, Olea chemistry, Taste, Phenols analysis, Meat Products analysis, Food Handling methods, Corylus chemistry, Diet veterinary, Color
- Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin., Competing Interests: Declaration of competing interest Authors declare no conflict of interest., (Copyright © 2023. Published by Elsevier Ltd.)
- Published
- 2024
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