Dry-cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

摘要

The purpose of this work was to evaluate the fatty acid levels and lipolysis of dry-cured loins obtained from the native pig breed Chato murciano during processing to improve the processing technology. The fatty acid composition of neutral lipids (NL), polar lipids (PL), and free fatty acids (FFA) was analyzed in a gas chromatograph equipped with a flame ionization detector. The NL and PL contents decreased by 45 and 75%, respectively, confirming that PL was the fraction most affected by lipolysis. This decrease resulted in a higher level of FFA (80.26%). The concentrations of all the NL and PL fatty acids decreased and the FFA increased (except C14:0 and C20:0). The most affected were C18:2, C18: 3, and C20: 4, decreasing in NL and PL and increasing in FFA. The concentrations of the different groups of fatty acids depended on the lipid fraction. Thus, the concentrations of the groups of fatty acids were MUFA > SFA > PUFA in NL; SFA > PUFA = MUFA in PL, and MUFA > PUFA = SFA in FFA, at day 60 of processing. Chato murciano dry-cured loin is characterized by a high MUFA concentration (mainly C18: 1) in the NL and FFA fractions, which agrees with the findings made in other native pig breeds.