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Hernández-Jiménez M, Revilla I, Vivar-Quintana AM, Grabska J, Beć KB, Huck CW. Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed. Curr Res Food Sci 2024; 8:100675. [PMID: 38292344 PMCID: PMC10825327 DOI: 10.1016/j.crfs.2024.100675] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, "100% Iberian" ham from purebred Iberian animals is more expensive than "Iberian" ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling fraud it is possible to distinguish the breed (Iberian or Iberian x Duroc) of acorn-fed pigs of Iberian ham without any prior preparation of the sample by using spectroscopy that is a rapid and reliable technology. Moreover, portable devices which can be used in situ could provide similar results to those of benchtop equipment. Therefore, the spectra of the 60 samples (24 samples of 100% Iberian ham and 36 samples of Iberian x Duroc crossbreed ham) were recorded only for the fat, only for the muscle, or for the whole slice with two benchtop near-infrared (NIR) spectrometers (Büchi NIRFlex N-500 and Foss NIRSystem 5000) and five portable spectrometers including four portable NIR devices (VIAVI MicroNIR 1700 ES, TellSpec Enterprise Sensor, Thermo Fischer Scientific microPHAZIR, and Consumer Physics SCiO Sensor), and one RAMAN device (BRAVO handheld). The results showed that, in general, the whole slice recording produced the best results for classification purposes. The SCiO device showed the highest percentages of correctly classified samples (97% in calibration and 92% in validation) followed by TellSpec (100% and 81%). The SCiO sensor also showed the highest percentages of success when the analyses were performed only on lean meat (97% in calibration and 83% in validation) followed by microPHAZIR (84% and 81%), while in the case of the fat tissue. Raman technology showed the best discrimination capacity (96% and 78%) followed by microPHAZIR (89% and 81%). Therefore, spectroscopy has proved to be a suitable technology for discriminating ham samples according to breed purity; portable devices have been shown to give even better results than benchtop spectrometers.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Ana M. Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Justyna Grabska
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Krzysztof B. Beć
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Christian W. Huck
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
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2
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Pajuelo A, Sánchez S, Pérez-Palacios T, Caballero D, Díaz J, Antequera T, Marcos CF. 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams. Food Chem 2022; 383:132371. [PMID: 35176716 DOI: 10.1016/j.foodchem.2022.132371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/20/2022] [Accepted: 02/04/2022] [Indexed: 11/30/2022]
Abstract
The extraordinary organoleptic qualities of Iberian ham derive from the singular producing pig breed and from the traditional rearing conditions, both of which define its lipid content and composition. In this work 1H NMR spectroscopy is used for the first time to analyse the lipid profile of Iberian hams as determinant of quality. Quantification of fatty acids is readily obtained from the spectra, with the monounsaturated fatty acids standing out, especially in the higher quality hams. Unprecedently, triacylglyceride hydrolysis products formed during the curing process can also be directly detected and quantified. Furthermore, chemometric analysis of the NMR data allows to classify Iberian hams according to the pig's crossbreed and feeding regime. Principal component analysis shows fatty acid unsaturation and triacylglyceride hydrolysis as discriminating variables. 1H NMR spectroscopy has thus revealed as a convenient and powerful tool for the lipid analysis and classification of Iberian hams and for detection of fraud.
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Affiliation(s)
- Abraham Pajuelo
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain; Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Soledad Sánchez
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | | | - Daniel Caballero
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Jesús Díaz
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Teresa Antequera
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Carlos F Marcos
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain.
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3
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Li C, Ozturk-Kerimoglu B, He L, Zhang M, Pan J, Liu Y, Zhang Y, Huang S, Wu Y, Jin G. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns. Front Nutr 2022; 9:925846. [PMID: 35719162 PMCID: PMC9198649 DOI: 10.3389/fnut.2022.925846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 12/03/2022] Open
Abstract
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., "shotgun lipidomics," ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
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Affiliation(s)
- Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | | | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiajing Pan
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shanfeng Huang
- School of Biology and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
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4
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Bayés‐García L, Colomer‐Llombart E, Aguilar‐Jiménez M, Calvet T. Polymorphic fingerprint as an approach to authenticate Iberian pig categories. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Laura Bayés‐García
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra Universitat de Barcelona Barcelona Spain
| | - Eduard Colomer‐Llombart
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra Universitat de Barcelona Barcelona Spain
| | - Mercedes Aguilar‐Jiménez
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra Universitat de Barcelona Barcelona Spain
| | - Teresa Calvet
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra Universitat de Barcelona Barcelona Spain
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5
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Ramírez R, Contador R, Ortiz A, García-Torres S, López-Parra MM, Tejerina D. Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging. Foods 2021; 10:730. [PMID: 33808212 PMCID: PMC8065589 DOI: 10.3390/foods10040730] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.
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Affiliation(s)
| | | | | | | | | | - David Tejerina
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, Spain; (R.R.); (R.C.); (A.O.); (S.G.-T.); (M.M.L.-P.)
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6
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Tejeda JF, Gandemer G, García C, Viau M, Antequera T. Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig. Food Chem 2020; 338:128102. [PMID: 33091977 DOI: 10.1016/j.foodchem.2020.128102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 11/28/2022]
Abstract
During dry-cured ham processing, phospholipids (PL) are the main substrates of lipolysis and oxidation. However, the published data on individual PL classes in the pig muscle are inconsistent. This study determined the PL class contents and composition in biceps femoris of Iberian pigs according to the rearing system (Montanera vs Pienso). Phosphatidylcholine (PC), phosphatidylethanolamine (PE), cardiolipin (CL) and sphingomyelin contents were higher in the Montanera pigs than in the Pienso pigs. Total PL and PC, PE, phosphatidylinositol + phosphatidylserine and CL contained higher levels of oleic acid and slightly higher levels of n-3 polyunsaturated fatty acids (PUFA) but lower levels of n-6 PUFA in the Montanera pigs than in the Pienso pigs. The rearing system had no effect on the plasmalogen content but influenced aldehyde composition, mainly in PE and in total PL. These results can partially explain the differences in sensory properties of dry-cured ham between the Montanera and Pienso systems.
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Affiliation(s)
- Juan F Tejeda
- Food Technology and Biochemistry, School of Agricultural Engineering, Research University Institute of Agricultural Resources, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
| | - Gilles Gandemer
- INRA, Division of Science and Technology of Agricultural Products, Rue de la Géraudière, 44316 Nantes Cedex 3, France
| | - Carmen García
- Department of Food Technology and Biochemistry, School of Veterinary Science, Research Institute of Meat and Meat Products, University of Extremadura, 10003 Cáceres, Spain
| | - Michelle Viau
- INRA, Laboratoire Biopolymères, Interactions, Assemblages, rue de la Géraudière, CS 71627, 44316 Nantes cedex, France
| | - Teresa Antequera
- Department of Food Technology and Biochemistry, School of Veterinary Science, Research Institute of Meat and Meat Products, University of Extremadura, 10003 Cáceres, Spain
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7
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Iko Afé O, Anihouvi D, Assogba M, Anihouvi E, Kpoclou Y, Douny C, Mahillon J, Anihouvi V, Scippo ML, Hounhouigan D. Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham. Foods 2020; 9:foods9091170. [PMID: 32854224 PMCID: PMC7554930 DOI: 10.3390/foods9091170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/13/2020] [Accepted: 08/18/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).
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9
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González-Domínguez R, Sayago A, Fernández-Recamales Á. Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime. Foods 2020; 9:foods9020149. [PMID: 32028620 PMCID: PMC7073981 DOI: 10.3390/foods9020149] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 11/16/2022] Open
Abstract
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian 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 being the most important variable driving this differentiation.
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Affiliation(s)
- Raúl González-Domínguez
- Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain;
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
- Correspondence: (R.G.-D.); (Á.F.-R.); Tel.: +34-959-219-975 (R.G.-D.); +34-959-219-958 (Á.F.-R.)
| | - Ana Sayago
- Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain;
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
| | - Ángeles Fernández-Recamales
- Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain;
- International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
- Correspondence: (R.G.-D.); (Á.F.-R.); Tel.: +34-959-219-975 (R.G.-D.); +34-959-219-958 (Á.F.-R.)
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10
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Pebriana RB, Rohman A, Lukitaningsih E, Sudjadi. Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361969] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Sudjadi
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
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11
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Bayés-García L, Calvet T, Cuevas-Diarte MÀ, Ueno S, Sato K. Phase Behavior of Binary Mixture Systems of Saturated-Unsaturated Mixed-Acid Triacylglycerols: Effects of Glycerol Structures and Chain–Chain Interactions. J Phys Chem B 2015; 119:4417-27. [DOI: 10.1021/acs.jpcb.5b00673] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laura Bayés-García
- Departament
de Cristal·lografia, Mineralogia i Dipòsits Minerals,
Facultat de Geologia, Universitat de Barcelona, Martí i Franquès s/n, E-08028 Barcelona, Spain
| | - Teresa Calvet
- Departament
de Cristal·lografia, Mineralogia i Dipòsits Minerals,
Facultat de Geologia, Universitat de Barcelona, Martí i Franquès s/n, E-08028 Barcelona, Spain
| | - Miquel Àngel Cuevas-Diarte
- Departament
de Cristal·lografia, Mineralogia i Dipòsits Minerals,
Facultat de Geologia, Universitat de Barcelona, Martí i Franquès s/n, E-08028 Barcelona, Spain
| | - Satoru Ueno
- Faculty
of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan
| | - Kiyotaka Sato
- Faculty
of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan
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12
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Salazar E, Abellán A, Cayuela JM, Poto Á, Girón F, Zafrilla P, Tejada L. Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano). ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13284] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.
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13
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Corona E, García-Pérez JV, Santacatalina JV, Ventanas S, Benedito J. Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage. J Food Sci 2014; 79:E828-38. [DOI: 10.1111/1750-3841.12410] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 01/26/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Edith Corona
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - José V. García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - Juan V. Santacatalina
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
| | - Sonia Ventanas
- Tecnología de los Alimentos; Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Extremadura; Avd.de la Universidad s/n 10071 Cáceres Spain
| | - José Benedito
- Grupo de Análisis y Simulación de Procesos Agroalimentarios; Dept. Tecnología de Alimentos; Univ. Politècnica de València; Camí de Vera s/n E46022 Valencia Spain
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14
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Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams. Meat Sci 2013; 95:586-92. [DOI: 10.1016/j.meatsci.2013.05.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 05/28/2013] [Accepted: 05/30/2013] [Indexed: 11/19/2022]
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15
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Fuentes V, Ventanas S, Ventanas J, Estévez M. The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs. Meat Sci 2013; 96:737-43. [PMID: 24200565 DOI: 10.1016/j.meatsci.2013.10.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 09/25/2013] [Accepted: 10/04/2013] [Indexed: 11/25/2022]
Abstract
This study examined the physico-chemical characteristics, oxidative stability and sensory properties of Iberian cry-cured hams as affected by the genetic background of the pigs: purebred Iberian (PBI) pigs vs reciprocal cross-bred Iberian × Duroc pigs (IB × D pigs: Iberian dams × Duroc sires; D × IB pigs: Duroc dams × Iberian sires). Samples from PBI pigs contained significantly higher amounts of IMF, monounsaturated fatty acids, heme pigments and iron than those from crossbred pigs. The extent of lipid and protein oxidation was significantly larger in dry-cured hams of crossbred pigs than in those from PBI pigs. Dry-cured hams from PBI pigs were defined by positive sensory properties (i.e. redness, brightness and juiciness) while hams from crossbred pigs were ascribed to negative ones (i.e. hardness, bitterness and sourness). Hams from PBI pigs displayed a superior quality than those from crossbred pigs. The position of the dam or the sire in reciprocal Iberian × Duroc crosses had no effect on the quality of Iberian hams.
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Affiliation(s)
- Verónica Fuentes
- Animal Production and Food Science Department, University of Extremadura, 10071 Cáceres, Spain
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16
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del Olmo A, Calzada J, Nuñez M. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing. J Food Sci 2013; 78:C1659-64. [PMID: 24245884 DOI: 10.1111/1750-3841.12281] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Accepted: 09/04/2013] [Indexed: 11/28/2022]
Abstract
Lipolysis, lipid peroxidation, and colorimetric characteristics of Serrano hams from Duroc and Large White pigs along a 15-mo curing period were investigated. Physicochemical parameters of both types of hams evolved similarly during curing. Twelve of 13 free fatty acids (FFAs) increased during curing, eicosatrienoic acid being the only exception. Linoleic, stearic, and arachidonic acids and the minor heptadecanoic acid reached lower concentrations, and the rest of minor FFAs higher concentrations, in Duroc hams than in Large White hams. The index measuring the early stage of lipid peroxidation declined from month 5 onwards, indicating that the phenomenon had been completed by month 5, while the index of the secondary stage of lipid peroxidation increased with curing time. Higher values were found for the 1st index in Duroc hams. Curing affected color parameters. Lightness decreased and redness increased in both types of hams, while yellowness decreased only in Duroc hams. Lower redness values were found for Duroc hams. Major differences in color parameters were found between muscles. Principal components analysis of FFAs yielded 2 main principal components. The 1st factor, correlated with all FFAs excepting eicosatrienoic acid, allowed discrimination between curing times. The 2nd factor, correlated with eicosatrienoic acid, permitted discrimination between breeds.
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Affiliation(s)
- Ana del Olmo
- Depto. de Tecnología de Alimentos,INIA, Carretera de la Coruña Km 7, 28040, Madrid, Spain
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Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages. Talanta 2013; 117:463-70. [PMID: 24209369 DOI: 10.1016/j.talanta.2013.09.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 09/06/2013] [Accepted: 09/17/2013] [Indexed: 11/24/2022]
Abstract
In the present study, fatty acid and triacylglycerol profiles were used to evaluate the possibility of authenticating Iberian dry-cured sausages according to their label specifications. 42 Commercial brand 'chorizo' and 39 commercial brand 'salchichón' sausages from Iberian pigs were purchased. 36 Samples were labelled Bellota and 45 bore the generic Ibérico label. In the market, Bellota is considered to be a better class than the generic Ibérico since products with the Bellota label are manufactured with high quality fat obtained from extensively reared pigs fed on acorns and pasture. Analyses of fatty acids and triacylglycerols were carried out by gas chromatography and a flame ion detector. A CP-SIL 88 column (highly substituted cyanopropyl phase; 50 m × 0.25 mm i.d., 0.2 µm film thickness) (Varian, Palo Alto, USA) was used for fatty acid analysis and a fused silica capillary DB-17HT column (50% phenyl-50% methylpolysiloxane; 30 m × 0.25 mm i.d., 0.15 µm film thickness) was used for triacylglycerols. Twelve fatty acids and 16 triacylglycerols were identified. Various discriminant models (linear quadratic discriminant analyses, logistic regression and support vector machines) were trained to predict the sample class (Bellota or Ibérico). These models included fatty acids and triacylglycerols separately and combined fatty acid and triacylglycerol profiles. The number of correctly classified samples according to discriminant analyses can be considered low (lower than 65%). The greatest discriminant rate was obtained when triacylglycerol profiles were included in the model, whilst using a combination of fatty acid and triacylglycerol profiles did not improve the rate of correct assignation. The values that represent the reliability of prediction of the samples according to the label specification were higher for the Ibérico class than for the Bellota class. In fact, quadratic and Support Vector Machine discriminate analyses were not able to assign the Bellota class (0%) when combined fatty acids and triacylglycerols were included in the model. The use of fatty acid and triacylglycerol profiles to discriminate Iberian dry-cured sausages in the market according to their labelling information is unclear. In order to ensure the genuineness of Iberian dry-cured sausages in the market, identification of fatty acid and triacylglycerol profiles should be combined with the application of quality standard traceability techniques.
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Jimenez EC, García-Pérez JV, Canillas SV, Fort JJB. Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products. FOOD SCI TECHNOL INT 2013; 20:275-85. [DOI: 10.1177/1082013213482915] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this work was to test the feasibility of using ultrasonic measurements to estimate the fat content and identify the fat sources used in formulated dry-cured pork meat products. For that purpose, dry-cured sausages were prepared using different fat sources (two Iberian pork backfats, Iberian lard, and sunflower oil) and contents (fat content from 3% to 17% wet basis) and characterized by measuring the ultrasonic velocity (at 2 ℃, 6 ℃, 10 ℃, 15 ℃, 20 ℃, and 25 ℃), fatty acid profile, thermal behavior, and composition. The fatty acid composition affected the melting behavior of the sausages, which also involved different ultrasonic velocities, depending on the fat source used for the sausage formulation. Significant ( p < 0.05) linear relationships were established between the ultrasonic velocity and the percentage of melted fat, by means of which the sausage batches were differentiated according to the fat source used. The ultrasonic velocity temperature dependence allowed the determination of the fat content (explained variance 96.1%) by measuring the ultrasonic velocity in the dry-cured sausages at 2 ℃ and 25 ℃ and using a semi-empirical equation. Therefore, the ultrasonic measurements could be considered as a reliable tool for the characterization and differentiation of formulated dry-cured meat products with different fat sources and contents.
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Affiliation(s)
- Edith Corona Jimenez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain
| | - Jose Vicente García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain
| | - Sonia Ventanas Canillas
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Jose Javier Benedito Fort
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain
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Lorenzo JM, Purrinos L. Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured “Lacón” from Celta Pig Breed. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/jbs.2013.168.182] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Sanabria C, Martín-Mateos MJ, González-Cantillo N, Moreno-Indias I, García-Casco JM. Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feeding. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.130312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Serrano S, Perán F, Jiménez-Hornero F, Gutiérrez de Ravé E. Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloins. Meat Sci 2013; 93:723-32. [DOI: 10.1016/j.meatsci.2012.11.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Revised: 06/17/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
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22
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Dai Y, Liu DY, Chen M, Lei Y, Zhai YN, Xu XL, Zhou GH. The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12038] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yan Dai
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Deng-Yong Liu
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Ming Chen
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Yun Lei
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Ya-Nan Zhai
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Xing-Lian Xu
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Guang-Hong Zhou
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
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Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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González-Dominguez R, García-Barrera T, Gómez-Ariza JL. Iberian ham typification by direct infusion electrospray and photospray ionization mass spectrometry fingerprinting. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2012; 26:835-844. [PMID: 22368064 DOI: 10.1002/rcm.6155] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
RATIONALE Iberian ham is a product of high commercial value whose quality mainly depends on breeding and feeding of pigs in an authorized way. Simple, fast, simple, reliable and high-throughput analytical methods are necessary to assure the quality of ham and for fraud prevention. Tandem mass spectrometry (MS/MS) is proposed as an advantageous alternative over other analytical techniques commonly used in this industry for product authentication. METHODS The analytical approach is based on direct infusion electrospray mass spectrometry (ESI(+)-MS) of dichloromethane/methanol (60:40) extracts of ham intramuscular fat. Similarly, atmospheric pressure photoionization ionization mass spectrometry (APPI(+)-MS) was used with a flow injection analysis system for sample introduction with methanol/water (50%) as the mobile phase and toluene as the dopant. All experiments were performed on an API QSTAR® XL Hybrid system using both ESI and APPI sources. RESULTS The ESI(+)-MS mass spectra present several clusters of peaks attributed to ammonium adducts [M + NH(4) (+) ] of lipid compounds (mono-, di- and triacylglycerols - MGs, DGs, TGs, and free fatty acids - FFAs), that can be identified by MS/MS spectra. On the other hand, the APPI(+)-MS spectra present [M + H(+) ] ions and reflect a higher fragmentation of the sample. Five different types of Iberian ham samples were successfully classified using partial least-squares discriminant analysis (PLS-DA) of data from these samples. CONCLUSIONS The application of direct infusion tandem mass spectrometry to dichloromethane/methanol extracts from intramuscular fat ham allows the simple, fast and reliable fingerprinting typification of different Iberian ham samples from pigs with different diets. With the proposed method, sample handling is minimal and chromatographic separation is not necessary, which represents an evident advantage over other analytical procedures usually used for this purpose.
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Affiliation(s)
- R González-Dominguez
- Department of Chemistry and Material Science, Faculty of Experimental Science, University of Huelva, 21007, Huelva, Spain
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25
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Zamora-Rojas E, Pérez-Marín D, De Pedro-Sanz E, Guerrero-Ginel J, Garrido-Varo A. In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer. Meat Sci 2012; 90:636-42. [DOI: 10.1016/j.meatsci.2011.10.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 10/03/2011] [Accepted: 10/13/2011] [Indexed: 10/16/2022]
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26
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Quality of meat and meat products produced from southern European pig breeds. Meat Sci 2012; 90:511-8. [DOI: 10.1016/j.meatsci.2011.09.019] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Revised: 09/27/2011] [Accepted: 09/30/2011] [Indexed: 11/23/2022]
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27
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Pérez-Palacios T, Ruiz J, Ferreira IMPLVO, Petisca C, Antequera T. Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content. Meat Sci 2012; 91:369-73. [PMID: 22421683 DOI: 10.1016/j.meatsci.2012.02.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Revised: 02/10/2012] [Accepted: 02/17/2012] [Indexed: 10/28/2022]
Abstract
The effect of solvent to sample ratio on total extracted lipids and fatty acid (FA) composition in meat products with different fat contents was evaluated. Total lipids were extracted according to the Folch et al. (1957) method, using a 20:1 ratio of chloroform:methanol (2:1, v/v) to sample (A), and also testing the solvent:sample ratio of 10:1 (B). Higher amounts of total lipids and total FA from neutral lipids were obtained using the A ratio, which could be due to an insufficient chloroform:dry-weight sample proportion which could be insufficient for solubilizing the total amount of lipids. In the polar lipid fraction, the total amount of FA was higher using the B rather than the A ratio, which may be caused by the higher volume of added water when using A than B. When studying the FA composition of different lipid fractions, the volume of both the solvent and the water for total lipid extraction should be considered.
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Affiliation(s)
- T Pérez-Palacios
- REQUIMTE, Laboratório de Bromatologia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.
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28
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Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systems. Meat Sci 2011; 89:174-80. [DOI: 10.1016/j.meatsci.2011.04.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2010] [Revised: 04/11/2011] [Accepted: 04/12/2011] [Indexed: 11/21/2022]
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LAMMERS MICHAEL, DIETZE KLAAS, TERNES WALDEMAR. HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00538.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Pérez-Palacios T, Ruiz J, Dewettinck K, Le TT, Antequera T. Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing. Meat Sci 2010; 84:431-6. [DOI: 10.1016/j.meatsci.2009.09.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2009] [Revised: 09/02/2009] [Accepted: 09/19/2009] [Indexed: 11/16/2022]
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31
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Pérez-Palacios T, Ruiz J, Dewettinck K, Le TT, Antequera T. Individual phospholipid classes from iberian pig meat as affected by diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1755-1760. [PMID: 20067258 DOI: 10.1021/jf9029805] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The main objectives of this study were to (1) determine the individual phospholipid (PL) classes content of fresh meat from Iberian pigs and their respective fatty acid and dimethylacetal composition and (2) assess the effect of different diets (acorn and grass vs oleic acid enriched concentrates) on these lipid species. First, it was found that phosphatidylcholine was the major PL, followed by phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol in decreasing order. Each PL class showed a different lipid profile. Second, the feeding regimen influenced the quantity and the fatty composition of the individual PL classes. Meat from pigs fattened with high oleic acid concentrates had higher amounts of most phospholipid classes and polyunsaturated fatty acids, which is an indication of lipid oxidation instability. Lastly, these differences in PL species and fatty acid composition could be used to differentiate meats from Iberian pigs with different feeding regimens.
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Affiliation(s)
- Trinidad Pérez-Palacios
- Food Science, School of Veterinary Sciences, University of Extremadura, Avenida De la Universidad s/n, 10071 Caceres, Spain
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Niñoles L, Mulet A, Ventanas S, Benedito J. Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams. Meat Sci 2009; 85:26-32. [PMID: 20374860 DOI: 10.1016/j.meatsci.2009.11.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 11/04/2009] [Accepted: 11/24/2009] [Indexed: 11/15/2022]
Abstract
The feasibility of using ultrasounds to characterize the melting properties of fat from Iberian dry-cured hams was evaluated. Differential Scanning Calorimetry (DSC) and ultrasonic measurements were used to characterize the fat melting. The ultrasonic velocity in fat decreased with the increase in temperature, showing four different sections (0-4 degrees C, 4-10 degrees C, 10-20 degrees C and 20-24 degrees C). Ultrasonic velocity was related (R(2)=0.99) to the percentage of melted fat (%MEF) showing an increase of 5.4 ms(-1) for 1% increase of melted fat (%MEF above 60%). The thermal history did not affect the ultrasonic measurements from 10 to 25 degrees C and, consequently, this range was the most suitable for classifying Iberian dry-cured products with different genetics and feeding backgrounds. Ultrasonic measurements could be a reliable technique to estimate the %MEF and subsequently the related sensory attributes in Iberian dry-cured ham at 10-25 degrees C, which is the common temperature range for the consumption of Iberian dry-cured products.
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Affiliation(s)
- L Niñoles
- Departamento de Tecnología de los Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain
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Jiménez-Colmenero F, Ventanas J, Toldrá F. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Sci 2009; 84:585-93. [PMID: 20374828 DOI: 10.1016/j.meatsci.2009.10.029] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2009] [Revised: 10/20/2009] [Accepted: 10/29/2009] [Indexed: 10/20/2022]
Abstract
Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition.
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Zhang S, Knight T, Stalder K, Goodwin R, Lonergan S, Beitz D. Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle. J Anim Breed Genet 2009; 126:259-68. [DOI: 10.1111/j.1439-0388.2008.00782.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jesús Andrade M, Córdoba JJ, Sánchez B, Casado EM, Rodríguez M. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.080] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Niñoles L, Sanjuan N, Ventanas S, Benedito J. Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds. Meat Sci 2008; 80:896-902. [DOI: 10.1016/j.meatsci.2008.04.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2007] [Revised: 04/08/2008] [Accepted: 04/09/2008] [Indexed: 11/16/2022]
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37
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León-Camacho M, Viera-Alcaide I, Vicario IM, Escudero-Gilete ML, Graciani Constante E. A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype. GRASAS Y ACEITES 2008. [DOI: 10.3989/gya.2008.v59.i4.526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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López-Vidal S, Rodríguez-Estévez V, Lago S, Arce L, Valcárcel M. The Application of GC–MS and Chemometrics to Categorize the Feeding Regime of Iberian Pigs in Spain. Chromatographia 2008. [DOI: 10.1365/s10337-008-0752-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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39
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Study of salting and post-salting stages of fresh and thawed Iberian hams. Meat Sci 2008; 79:677-82. [DOI: 10.1016/j.meatsci.2007.10.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2007] [Revised: 10/30/2007] [Accepted: 10/30/2007] [Indexed: 11/19/2022]
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40
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SUZUKI S, ISHIKAWA SI, ARIHARA K, ITOH M. Changes in molecular species composition of triacylglycerol in subcutaneous fat from beef cattle during fattening. Anim Sci J 2007. [DOI: 10.1111/j.1740-0929.2007.00438.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Niñoles L, Clemente G, Ventanas S, Benedito J. Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition. Meat Sci 2007; 76:102-11. [DOI: 10.1016/j.meatsci.2006.10.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2006] [Revised: 10/06/2006] [Accepted: 10/19/2006] [Indexed: 10/23/2022]
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42
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Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Meat Sci 2007; 77:246-56. [PMID: 22061597 DOI: 10.1016/j.meatsci.2007.03.010] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2006] [Revised: 02/25/2007] [Accepted: 03/09/2007] [Indexed: 10/23/2022]
Abstract
The present study aimed to analyse the chemical composition and oxidative status of Iberian dry-cured hams from pigs fed different finishing diets: extensive feeding on acorns and pasture in a "Montanera" traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115g/kg of diet) and supplemented with 250mg/kg α-tocopherol (HOVE), and fed in confinement control mixed diet (CON) without added tocopherol and oleic acid fat. Muscles from MON dry-cured hams contained significantly (p<0.05) higher amounts of intramuscular fat (IMF) than those from HOVE and CON hams. The feeding background affected the tocopherol levels in dry-cured hams as those from MON and HOVE pigs had significantly higher levels of α-tocopherol than those from CON pigs whereas the extensive feeding provided muscles from MON pigs with significantly higher levels of γ-tocopherol than the experimental diets did to CON and HOVE pigs. The HOVE diet significantly increased the levels of oleic acid in Iberian dry-cured hams with these levels being similar to the oleic acid levels found in MON hams and significantly higher than those in CON hams. Compared to dry-cured hams from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels. The principal component analysis (PCA) successfully discriminated between dry-cured hams from pigs fed different finishing diets.
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Ventanas S, Ventanas J, Jurado Á, Estévez M. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs. Meat Sci 2006; 73:651-9. [DOI: 10.1016/j.meatsci.2006.03.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2005] [Revised: 03/10/2006] [Accepted: 03/10/2006] [Indexed: 11/16/2022]
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44
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Estimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypes. Meat Sci 2006; 72:560-6. [DOI: 10.1016/j.meatsci.2005.09.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2005] [Revised: 09/14/2005] [Accepted: 09/14/2005] [Indexed: 11/15/2022]
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45
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Yang H, Ma C, Qiao F, Song Y, Du M. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Sci 2005; 71:670-5. [DOI: 10.1016/j.meatsci.2005.05.019] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2004] [Revised: 05/12/2005] [Accepted: 05/12/2005] [Indexed: 11/28/2022]
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