Volatile compounds of dry hams from Iberian pigs

López, Marta Rahona; Hoz, Lorenzo de la; Cambero, M.I.; Gallardo, Emiliano; Reglero, Guillermo; Ordóñez, J.A.

doi:10.1016/0309-1740(92)90057-b

Cited by 112 publications

(61 citation statements)

References 12 publications

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“…As regard the rearing system effect the significance was found only for ethers compounds and for total aldehydes percentage, highest in AC group. The latter results is in agreement with those reported by Muriel et al (2004) on Iberian drycured loin and by López et al (1992) on Iberian dry-cured ham. Hexanal is the main compound derived from the oxidation of n-6 fatty acids, heptanal arises from oleic or linoleic acid while octanal and nonanal comes from oleic acid oxidation.…”

Section: Volatile Profilesupporting

confidence: 93%

“…Several studies on the flavour of raw ham of Mediterranean area have been dealing (Dirinck et al, 1997). Buscailhon et al (1994) and Careri et al (1993) studied the relations between compositional traits and sensory qualities of French and Italian dry-cured ham, while López et al (1992) and Carrapiso et al (2002) described the volatile compounds of Iberian dry-cured ham as affected by rearing system. Compounds coming from feeds contribute to the final flavour of dry-cured meat products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Pugliese¹,

Sirtori²,

Ruiz³

et al. 2009

Grasas y Aceites

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SUMMARYEffect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham.The objective of this study was to evaluate the effect of pasture on oak and chestnut grove on chemical and aromatic traits of Cinta Senese cured ham. Fifteen Cinta Senese barrows (124 kg of l.w. on average) were allotted to three groups: one group (MI) was reared outdoors in confined area and fed commercial feedstuff. The other two groups were raised under free-range conditions on acorn (AC) or chestnut (CH) woods. At slaughtering (148 kg of l.w.) the right thighs were seasoned for 360 days, on average, to obtained cured hams. Results demonstrated that subcutaneous fat of ham of CH and AC groups, respect to CONC group, was the richest in MUFA (51.3 and 53.9 vs 49.5% respectively), because of the higher content of oleic acid (48.4 and 50.8 vs 46.2%, respectively). AC showed a lower percentage of PUFA than CH and CONC (13.8 vs 15.4 and 16.3%, respectively). As regard volatile compounds, AC, respect to CH and MI groups, showed the highest value of aldehydes (44.1 vs 30.3 and 33.5% respectively) and ethers (4.04 vs 1.15 and 1.71% respectively).

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Section: Volatile Profilesupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Pugliese¹,

Sirtori²,

Ruiz³

et al. 2009

Grasas y Aceites

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“…Nevertheless, lipid oxidation also has positive implications, since some of the volatile compounds that show pleasant flavour notes in Iberian dry-cured meat products arise from oxidation of unsaturated fatty acids (Ló pez et al, 1992;Carrapiso et al, 2002). Vitamin E, mainly in the form of a-tocopherol, is considered to be the principal antioxidant defence agent against lipid oxidation in cell membranes in mammals.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat

González

Tejeda

2007

Animal

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This investigation was designed to evaluate the effects of feeding either free range or in confinement using concentrated diets with the same ingredients and oil source (5.5% of olive oleins) but with different antioxidant supplementation [control diet with a basal level of a-tocopheryl acetate (control); 200 mg/kg synthetic all-rac-a-tocopheryl acetate (E all-rac ); 200 mg/kg natural RRR-a-tocopheryl-acetate (E RRR-); flavonoid extract-enriched diet (A Flav ); and phenolic compound-enriched extract (A Phen )] on the fatty acid composition and lipid oxidation of Iberian pig muscle longissimus dorsi. The a-tocopherol concentration was significantly higher in muscles from free-range and E RRR-pigs than in muscles from E all-rac pigs, and g-tocopherol was only detected in muscles from free-range pigs. Longissimus dorsi muscles from free-range pigs had a significantly lower content of saturated fatty acids and higher content of polyunsaturated fatty acids than muscles from the other five groups of pigs fed in confinement; however, no significant effect on monounsaturated fatty acids was observed. No effect of dietary antioxidant supplementation (synthetic or natural a-tocopherol, flavonoid extract, or phenol extract) on the fatty acid composition of muscles was observed. A significant influence of dietary treatment on lipid oxidation was observed after 3 (P , 0.01), and 7 and 10 (P , 0.001) days of refrigerated storage, respectively. The lowest thiobarbituric acid-reactive substances (TBARS) values were found in pork chops from the free-range and E RRR-groups, intermediate values from the E all-rac group, followed by A Flav and A Phen , while the highest TBARS values corresponded to muscles from pigs fed the control concentrate. The source of a-tocopherol had a significant effect on lipid oxidation (P , 0.05), whereas the A Flav and A Phen groups had similar TBARS values.

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“…The determination of volatile compounds has been made in samples taken from the muscles of any piece (slices), like Biceps femoris, semitendinosus or semimembranosus (García et al, 1991;López et al, 1992;Sabio et al, 1998;Timón et al, 1998;Luna et al, 2006;Andrés et al, 2007;Ramírez y Cava, 2007;García-González et al, 2008). Like in the evolution of glyceride compounds, the volatile compound fraction of subcutaneous and intermuscular fat has been poorly studied or characterized (Timón et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

Narváez-Rivas¹,

Gallardo²,

Ríos³

et al. 2010

Grasas y Aceites

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Volatile compounds of dry hams from Iberian pigs

Cited by 112 publications

References 12 publications

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

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