Grasas y Aceites, Vol 64, No 2 (2013)

Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder


https://doi.org/10.3989/gya.130912

A. Silva
Animal Source Foodstuffs Innovation Service (SiPA), University of Extremadura, Spain

R. Reina
Animal Source Foodstuffs Innovation Service (SiPA), University of Extremadura, Spain

J. García-Casco
INIA. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

J. Ventanas
Animal Source Foodstuffs Innovation Service (SiPA), University of Extremadura, Spain

Abstract


A combination of physico-chemical and sensory measurements along with chemometric tools was used to authenticate the quality category of dry-cured Iberian shoulder. Depending on the confinement regime and feeding background, dry-cured Iberian shoulders from three classes were analyzed: i) pigs reared in confinement regime and fed with commercial feeds (CON class), ii) pigs reared in extensive regime and fed with commercial feeds (EXT class) and iii) pigs reared in extensive regime and fed with natural sources (grass and acorns), called Montanera regime (MON class). The principal component analysis (PCA) results discriminated among the three types of dry-cured shoulders according to their quality. The soft independent modelling of class analogy (SIMCA), which is a classification model, enabled the characterization of the quality class of unknown dry-cured shoulder samples. Finally the Cooman´s plot and Si vs. Hi plot provide a classification for the unknown quality of dry-cured shoulders.

Keywords


Classification; Dry-cured shoulders; PCA; Quality; SIMCA

Full Text:


PDF

References


Alonso R, Rodríguez-Estevez V, Dominguez-Vidal A, Ayora-Ca-ada MJ, Arce L, Valcarcel M. 2008. Ion mobility spectrometry of volatile compounds from Iberian pig fat for fast feeding regime authentication. Talanta. 76, 591-596. http://dx.doi.org/10.1016/j.talanta.2008.03.052 PMid:18585325

BOE nº 283, November 24, 2004. Comission Regulation UE nº 432/2012, establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health.

Folch J, Less M, Sloane GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497–509. PMid:13428781

Fulladosa E, Serra X, Gou P, Arnau J. 2009. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Sci, 82, 213-218. http://dx.doi.org/10.1016/j.meatsci.2009.01.013 PMid:20416756

Galeano-Díaz T, Duran-Meras I, Sanchez Casas J., Alexandre Franco MF, 2005. Characterization of virgin olive oils according to its triglycerides, and sterols composition by chemometrics methods. Food Control. 16, 339-347. http://dx.doi.org/10.1016/j.foodcont.2004.03.014

Gallardo E, Narváez-Rivas M, Pablos F, Jurado JM, Leon-Camacho M, Subcutaneous fat triacylglycerols profile from Iberian pigs as a tool to differentiate between intensive and extensive fattening systems. 2012 J. Agric. Food Chem. 60, 1645-1651 http://dx.doi.org/10.1021/jf2045312 PMid:22276673

García G, Berdague JJ, Antequera T, Lopez-Bote C, Cordoba JJ, Ventanas J, 1991. Volatile components from dry-cured Iberian ham. Food Chem. 41, 23. http://dx.doi.org/10.1016/0308-8146(91)90128-B

García C, Ventanas J, Antequera T, Ruiz J, Cava R, Álvarez P. 1996. Measuring sensorial quality of Iberian ham by Rasch model. J. Food Quality. 19, 397–412. http://dx.doi.org/10.1111/j.1745-4557.1996.tb00434.x

Hornsey HC. 1956. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. J. Sci. Food Agric. 7, 534-540. http://dx.doi.org/10.1002/jsfa.2740070804

Jiménez-Colmenero F, Ventanas J, Toldrá F. 2010. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Sci. 8. 585-594. http://dx.doi.org/10.1016/j.meatsci.2009.10.029 PMid:20374828

Jurado JM, Ballesteros O, Alcazar A, Pablos F, Martin MJ, Vilchez JL, Navalon A. 2007. Characterization of aniseed-flavoured spirit drinks by headspace solidphase microextraction gas chromatopgraphy-mass spectrometry and chemometrics, Talanta 72, 506-511. http://dx.doi.org/10.1016/j.talanta.2006.11.008 PMid:19071647

López-Bote C, Rey A, Ruiz J, Isabel B, Sanz Arias R. 1997. Effect of feeding diets high in monounsaturated fatty acids and a-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation. Animal Sci. 64, 177–186. http://dx.doi.org/10.1017/S1357729800015691

Narváez-Rivas M, Pablos F, Jurado JM, León-Camacho M. 2010. Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat. Anal. Bioanal. Chem. 399, 2115-2122. http://dx.doi.org/10.1007/s00216-010-4387-z PMid:21072505

Reina R, López-Buesa P, Sánchez del Pulgar J, Ventanas J. García C. 2012. Effect of IGF-II (insulinlike growth factor- II) genotype on the quality of drycured hams and shoulders. Meat Sci. 92, 562-568. http://dx.doi.org/10.1016/j.meatsci.2012.05.027 PMid:22726701

Ruiz J, Ventanas J, Cava R. 2001. New device for direct extraction of volatiles in solid samples using SPME. J. Agric. Food Chem. 49, 5115. http://dx.doi.org/10.1021/jf0101298 PMid:11714290

Ruiz J, García C, Muriel E, Andrés AI. Ventanas J. 2002. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Sci. 61, 347–354. http://dx.doi.org/10.1016/S0309-1740(01)00204-2

Salih AM, Smith DM, Price JF, Dawson LE. 1987. ModiWed extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci. 66, 1483–1489. http://dx.doi.org/10.3382/ps.0661483 PMid:3684874

SPSS (1997). SPSS for Windows: advanced statistic release. Chicago: SPSS. Unscrambler software, version 6.0 of CAMO, Trondheim, Noruega.

Ventanas J. 2006. "El jamón Iberico. De la dehesa al paladar". Ed. Mundiprensa.

Ventanas S, Ventanas J, Ruiz J, Estévez M. (2005). Iberian pigs for the development of high-quality cured products. In S. G. Pandalai (Ed.), Recent Research Developments in Agricultural and Food Chemistry. 27–53. Trivandrum, India: Research Signpost.

Ventanas S, Ventanas J, Tovar J, Garcia C, Estevez M. 2007. 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. 77, 246-256. http://dx.doi.org/10.1016/j.meatsci.2007.03.010 PMid:22061597




Copyright (c) 2013 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es