In the present paper the volatile fraction of Colonnata bacon, before, during and after the seasoning process has been characterised. The analysis of the obtained data has showed that, during the seasoning, the aromatic fraction of the product has been submitted to a deep transformation. Particularly, a relevant reduction of the volatile substances present in fresh bacon, followed by an increase of the compounds partly due to degradation processes of the protein and lipidic fractions and partly to the salting itself, has been observed. Furthermore, after six months of seasoning, a high superposition between the volatile fractions of the bacon and the salting has been noticed, showing that the major absorption of the salting occurs after the fourth month of seasoning. The contemporaneous control of the combined fatty acids showed an absence of important fermentative processes.

Caratterizzazione della frazione volatile del lardo di Colonnata

CONTE, Lanfranco;COMI, Giuseppe;
2003-01-01

Abstract

In the present paper the volatile fraction of Colonnata bacon, before, during and after the seasoning process has been characterised. The analysis of the obtained data has showed that, during the seasoning, the aromatic fraction of the product has been submitted to a deep transformation. Particularly, a relevant reduction of the volatile substances present in fresh bacon, followed by an increase of the compounds partly due to degradation processes of the protein and lipidic fractions and partly to the salting itself, has been observed. Furthermore, after six months of seasoning, a high superposition between the volatile fractions of the bacon and the salting has been noticed, showing that the major absorption of the salting occurs after the fourth month of seasoning. The contemporaneous control of the combined fatty acids showed an absence of important fermentative processes.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/719439
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