Effect of Finishing Diet on Physico-Chemical and Lipolytic Parameters and Volatile Compounds Throughout the Manufacture of Dry-Cured Foal “Cecina”

The objective of this study was to investigate the effect of the finishing diet (1.5 kg vs. 3 kg of commercial feed) on the physico-chemical, colour, textural and lipolytic parameters and volatile compounds of dry-cured foal “cecina” throughout the manufacturing process. Ripening time significantly affected (P<0.05) all the studied parameters. Finishing diet of foals did not affect (P>0.05) its chemical composition. Considering physico-chemical parameters, some differences were found at several sample points. Higher red colour (a*) (P<0.001) and lower total work (kg?mm) (P<0.05) were observed in the 3 kg “cecinas” group at the end of manufacturing process. TBAR´s reached their maximum values after post-salting stage, being these results significantly higher in “cecinas” from foals feed with 3 kg of concentrate. Free fatty acids (FFA) release was significantly higher in “cecinas” from the 3 kg group, especially due to the higher content of oleic and palmitic acid. Finally, the largest amount of volatile compounds was obtained in “cecinas” from the 3 kg group, however, hexanal content was significantly higher on 1.5 group.