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
Argitalpen urtea: 2020
Zenbakien izenburua: laguíacárnica2020
Zenbakia: 287
Orrialdeak: 127-141
Mota: Artikulua
Beste argitalpen batzuk: Eurocarne: La revista internacional del sector cárnico
Laburpena
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.