González-Domínguez Raúl, Sayago Ana, Fernández-Recamales Ángeles
Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain.
International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain.
Foods. 2020 Feb 3;9(2):149. doi: 10.3390/foods9020149.
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.
伊比利亚火腿的品质和感官特性与猪的饲养方式密切相关。这主要归因于饮食中是否包含橡子，这会显著增加这种食品中单不饱和脂肪酸的含量。在这项工作中，对皮下脂肪样本的脂肪酸谱进行了评估，并使用各种化学计量学方法进行建模，作为根据饲养系统对三类伊比利亚火腿进行认证的潜在工具：“伊比利亚橡果火腿”、“伊比利亚谷饲火腿”和“伊比利亚圈饲火腿”。人工神经网络的应用提供了令人满意的分类和预测率，其中油酸是驱动这种区分的最重要变量。
