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Physicochemical and Sensory Characteristics of Dry-cured Loin made from Pigs fed Allium Hookeri added Whey Powder and Sensory Trait Evaluation using Electronic Tongue
The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre and post salting, drying and ripening process) and analyze their sensory characteristics using electronic tongue (ET). Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (Tyr, Met, Phe, Iso and Leu) in AHW was higher (P < 0.05) compared to those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panelists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared to that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.
AN17032 Accepted 17 August 2017
© CSIRO 2017