Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS. (December 2015)

• Record Type: Journal Article
• Authors: Gamero-Negrón, Rafael; Sánchez del Pulgar, José; Cappellin, Luca; García, Carmen; Gasperi, Flavia; Biasioli, Franco
• Is Part Of: Meat science. Volume 110(2015:Dec.)
• Page Start: 169
• Page End: 173
• Publication Date: 2015-12
• Subjects: Immunocastration -- Castration -- PTR-ToF-MS -- VOCs -- Dry-cured loin -- Dry-cured shoulders; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.07.018
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Immunocastration in pigs has been proposed as a cruelty-free alternative to surgical castration. In this work the effect of immune-spaying of female pigs on the volatile compound profile of Iberian dry-cured products was evaluated. The head-space volatile compound of dry-cured shoulders and loins from surgically spayed, immune-spayed and entire Iberian × Duroc females was characterized by proton transfer reaction-time of flight-mass spectrometry. It was not possible to identify a significant effect of the castration modality on dry-cured shoulders, probably because of the heterogeneity of samples. Contrarily, Principal Component Analysis of dry-cured loins indicates a better homogeneity of samples and the separation of loins from surgically spayed and immune-spayed females. Some mass peaks tentatively identified as important flavor compounds in dry-cured products, 3-methylbutanal, 2, 3-butanedione and 3-methylbutanoic acid, were significantly higher in the immune-spayed females. Therefore, immune-spaying seems to have a negligible effect on the volatile compound profile of dry-cured shoulders, whereas it could affect the VOC profile in the case of dry-cured loins. Highlights: Effect of immune-spaying on dry-cured loin and shoulder VOC profile was studied. PTR-ToF-MS was used for the VOC profile measurement. Dry-cured shoulders VOC profile was scarcely affected by the spaying modality. Dry-cured loins VOC profile was significantly affected by the spaying modality. Loins from immune-spayed females had higher amounts of important flavor compounds.