La huella dactilar del jamón ibéricoperfiles de ácidos grasos para autentificar el régimen de alimentación
- Raúl González-Domínguez 1
- Ana Sayago 1
- Ángeles Fernández-Recamales 1
- 1 Universidad de Huelva. Facultad de Ciencias Experimentales
ISSN: 1132-2675
Datum der Publikation: 2020
Titel der Ausgabe: laguíacárnica2020
Nummer: 287
Seiten: 127-141
Art: Artikel
Andere Publikationen in: Eurocarne: La revista internacional del sector cárnico
Zusammenfassung
The sensory characteristics and quality of Iberian dry cured ham are closely related topig feeding, depending in particular on whether or not acorns are included in the diet, significantly increasing the monounsaturated fatty acid content of this product. In this study, the fatty acid profile from subcutaneous fat samples was evaluated and modelled by means of various chemometric approaches as a potential tool for the authentication of Iberian dry cured ham from three categories, according to the rearing system: “Jamón de Bellota”, “Jamón de Cebo de Campo” and “Jamón de Cebo”. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid as the most important variable driving this differentiation.