Changes in intramuscular lipids during ripening of Iberian dry-cured ham

Martín, Lourdes; Córdoba, Juan J.; Ventanas, J.; Antequera, Teresa

doi:10.1016/s0309-1740(98)00109-0

Cited by 90 publications

(73 citation statements)

References 13 publications

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“…This could be the reason for the decrease of PUFA content also in our trial. Moreover, our results confirm those reported by several authors (Moltiva, Toldrá, Aristoy, & Flores, 1993;Martín, Córdoba, Ventanas, & Antequera, 1999) on the period of seasoning during which the main change in fatty acid composition occurred. According to data shown in Table 7, it seems that the most significant decrease in PUFA content happens within the first 30 days of seasoning, even if the reduction of PUFA level is significant over the entire seasoning period.…”

Section: Resultssupporting

confidence: 92%

Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut

Pugliese¹,

Sirtori²,

Acciaioli³

et al. 2013

Meat Science

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This trial was aimed to verify the effect of fattening with chestnut on carcass characteristics and on quality traits of products of Cinta Senese breed. Thirty-three Cinta Senese pigs were allotted into three groups. One group was fed a commercial feedstuff (0-CH), the other two groups were fed chestnut for one (1-CH) or three (3-CH) months. Pigs were slaughtered at 130 kg of live weight. The 1-CH group showed significantly lower pH value at 24 h (P b 0.05). For sample joint dissection a significant effect (P b 0.05) of feeding system was found only on intermuscular fat, highest in 1-CH. A significant effect of feeding system (P b 0.05) was found on physical and chemical parameters of Longissimus lumborum: the 3-CH group showed the highest values (P b 0.05) of L*, a*, b*, drip loss, cooking loss, shear force and intramuscular fat on raw meat. The 3-CH showed significantly higher level (P b 0.05) of unsaturation for the highest percentage of MUFA and PUFA.

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Section: Resultssupporting

confidence: 92%

Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut

Pugliese¹,

Sirtori²,

Acciaioli³

et al. 2013

Meat Science

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“…[25] This trend is particularly evident for hexanal, whose level have been used as one of the distinguishing characteristics of Iberian ham, given the high amount of this molecule found at the end of maturation. [26] This molecule, at low concentrations, is appreciated for the pleasant aromatic notes of grass and fruit, even if it is mostly linked to rancid and unpleasant flavours.…”

Section: Volatile Fractionmentioning

confidence: 99%

The evolution of volatile compounds profile of “Toscano” dry‐cured ham during ripening as revealed by SPME‐GC‐MS approach

Pugliese¹,

Sirtori²,

Calamai

et al. 2010

J. Mass Spectrom.

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The volatile compounds profile is an important feature for the characterization of dry-cured hams. Some minor typical Italian products, such as 'Toscano' ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the aromatic profile of 'Toscano' dry-cured ham by solid-phase microextraction-gas chromatographic-mass spectrometry (SPME-GC-MS) with ripening. Ten right thighs were cured according to the 'Toscano' PDO protocol, sampled at 0, 1, 3, 6 and 12 months and submitted to volatile compounds analysis by SPME with a Divinylbenzene (DVB)/Carboxen/Polydimethylsiloxane (PDMS) 75-µ Stable Flex fibre. An Agilent 5975C mass selective detector (MSD) spectrometer with electron ionization (EI) source operating in scan mode within the m/z 29-350 range was used for data collection. Seven internal standards, either deuterium labeled or absent in the specimens and chosen to represent low or high boiling esters, alcohols, acids or phenols, were added to the homogenized samples and used to normalize the SPME fibre response to account for response changes upon wearing. Linear calibrations were obtained in this way for selected representative compounds. Over 60 compounds belonging to esters, aldehydes, organic acids, ketones and alcohols were identified by comparison with spectral libraries and Kovats indices. Aldehydes were the most represented chemical family, followed by organic acids, alcohols, ketones and esters. The aldehydes and ketones increased during the first 3 months, when the larger formation of volatiles occurred. For other families, the evolution over time was less evident. The principal component and discriminant analyses of the aromatic profile were effective in classifying the hams at 0, 6 or 12 months of ripening while for 1 and 3 months' samples a partial overlapping was shown. These results represent the first characterization of 'Toscano' ham and may constitute the basis to identify the best ripening time and define an analytical quality standard for this typical ham.

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“…The side-effect of the marker on PUFA content is not obvious to explain, although it might be influenced by the sampling scheme used, which includes fat sources other than IMF, or by differing ripening conditions. It is known that the subcutaneous fat contains more PUFA than IMF (Ros-Freixedes & Estany, 2013) and that PUFA decrease across ripening due to oxidative reactions (Martín et al, 1999;Narváez-Rivas et al, 2008;Henriquez-Rodriguez et al, 2015). Therefore, changes in PUFA are expected to be more marked in samples from subcutaneous fat subjected to long dry-curing…”

Section: Discussionmentioning

confidence: 99%

A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams

Henríquez-Rodríguez

Tör

Pena

et al. 2015

Span. j. agric. res.

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Data on 74 dry-cured hams from Duroc × Iberian pigs were used to examine whether the tag polymorphism AY487830:g.2228T>C in the promoter region of the stearoyl-CoA desaturase [SCD] gene affect fat desaturation and monounsaturated fatty acid (MUFA) as previously described in purebred Duroc hams. Samples were taken from sliced trays of dry-cured hams marketed as Jamón Ibérico de cebo, which were randomly purchased from the same supplier in different stores of the same supermarket chain. Genomic DNA was isolated from each sample to genotype for SCD and gender. Also, a sample of two slices was used to determine fat content and fatty acid (FA) composition by gas chromatography. The effect of the genotype (TT and CT) and gender (barrows and gilts) was estimated under a Bayesian setting. Results showed that the SCD polymorphism was associated to fat composition but not to fat content, with TT hams showing increased C18:1n-7, C18:1n-9, C20:1n-9 and MUFA (probability between 0.92-0.98) and decreased C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) (probability between 0.91-0.99) as compared to the CT. As a result, the TT hams had more MUFA (0.95%) and a higher MUFA/PUFA ratio (0.43) than the CT. Barrows had more saturated FA (SFA) and less PUFA than gilts. No differences in MUFA content were found between genders. The SCD polymorphism had a greater impact on MUFA than using hams from barrows instead of gilts. It is concluded that the SCD polymorphism is a good tool to increase MUFA and MUFA/PUFA ratio in Duroc crossbred dry-cured hams.Additional key words: dry-cured ham; fatty acid composition; genetic marker; meat quality; pigs.

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Changes in intramuscular lipids during ripening of Iberian dry-cured ham

Cited by 90 publications

References 13 publications

Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut

Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut

The evolution of volatile compounds profile of “Toscano” dry‐cured ham during ripening as revealed by SPME‐GC‐MS approach

A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams

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