Estudio de los alcoholes y ésteres volátiles de la grasa subcutánea durante la maduración del jamón ibérico. Una herramienta para predecir el tiempo de curación
DOI:
https://doi.org/10.3989/gya.0559161Palabras clave:
Alcoholes volátiles, Ésteres volátiles, Jamón ibérico, Maduración, Purga y trampa, Reconocimiento de patronesResumen
Se han evaluado durante el proceso de curación (1022 días), las variaciones en los contenidos de alcoholes y ésteres volátiles de la grasa subcutánea del jamón ibérico mediante la técnica de acoplamiento purga y trampa- cromatografía de gases-espectrometría de masas, utilizando los mismos jamones a lo largo de todo el proceso. Durante el tiempo de curación se muestreó y analizó una vez al mes el tejido adiposo subcutáneo de diez jamones procedente de cinco cerdos ibéricos alimentados con bellotas y pastos. Se han identificado quince alcoholes y cinco ésteres volátiles. Todos los alcoholes descritos en este trabajo han sido identificados previamente por otros autores en el jamón ibérico, excepto el 3-buten-2-ol, el 5-metil-3-hexanol y el 2-isononanol. Un análisis lineal discriminante por pasos (LDA) fue aplicado y se obtuvieron dos funciones discriminantes las variables incluidas en el modelo fueron: formiato de butilo, 1-penten-3-ol, 2-propenoato de metilo, 5-metil-3- hexanol, 1-nonanol, pentanoato de etilo, hexanoato de etilo, 2-isononanol, etanol y 3-buten-2-ol. Obteniéndose una completa separación entre los tres períodos, lo que sugiere que las variables indicadas son poderosos descriptores para distinguir entre las tres etapas de curación.
Descargas
Citas
Andersen HJ, Oksbjerg N, Young JF, Therkildsen M. 2005. Feeding and meat quality- a future approach. Meat Sci. 70, 543–554. https://doi.org/10.1016/j.meatsci.2004.07.015 PMid:22063752
Andrade MJ, Córdoba JJ, Sánchez B, Casado EM, Rodríguez M. 2009. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem. 113, 457–463. https://doi.org/10.1016/j.foodchem.2008.07.080
Andrés AI, Cava R, Ventanas S, Muriel E, Ruiz J. 2007. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. Europ. Food Res. Technol. 225, 677–684. https://doi.org/10.1007/s00217-006-0465-z
Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J, García-Regueiro JA, Díaz I. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105–110. https://doi.org/10.1016/0308-8146(92)90018-W
Bermúdez R, Franco D, Carballo J, Lorenzo JM. 2015. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham. Food Sci. Technol. Int. 21, 581–592. ++Bolzoni L, Barbieri G, Virgili R. 1996. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 43, 301–310.
Cava R, Ruiz J, Ventanas J, Antequera T. 1999. Effect of ?-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham. Food Sci. Technol. Internat. 5, 235–241. https://doi.org/10.1177/108201329900500306
Coutron-Gambotti C, Gandemer G. 1999. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chem. 64, 95–101. https://doi.org/10.1016/S0308-8146(98)00079-X
Dirinck P, Van Opstaele F, Vandendriessche F. 1997. Flavour differences between northern and southern European cured hams. Food Chem. 59, 511–521. https://doi.org/10.1016/S0308-8146(97)00012-5
Flores M, Grimm CC, Toldrá F, Spanier AM. 1997. Correlations of sensory and volatile compounds of Spanish "Serrano" Dry-Cured Ham as a function of two processing Times. J. Agric. Food Chem. 45, 2178–2186. https://doi.org/10.1021/jf960862c
Hinrichsen LL, Pedersen SB. 1995. Relationship among Flavor, Volatile Compounds, Chemical Changes, and Microflora in Italian-Type Dry-Cured Ham during Processing. J. Agric. Food Chem. 43, 2932–2940. https://doi.org/10.1021/jf00059a030
Huan Y, Zhou G, Zhao G, Xu X, Peng Z. 2005. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Sci. 71, 291–299. https://doi.org/10.1016/j.meatsci.2005.03.025 PMid:22064228
Jurado A, García C, Timón ML, Carrapiso AI. 2007. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Meat Sci. 75, 585–594. https://doi.org/10.1016/j.meatsci.2006.09.006 PMid:22064022
La Guerche S, Dauphin B, Pons M, Blancard D. Darriet P. 2006. Characterization of Some Mushroom and Earthy Off- Odors Microbially Induced by the Development of Rot on Grapes. J. Agric. Food Chem. 54, 9193–9200. https://doi.org/10.1021/jf0615294 PMid:17117809
Lorenzo JM, Carballo J, Franco D. 2013. Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed. J. Integrative Agric. 12, 2002–2012. https://doi.org/10.1016/S2095-3119(13)60638-3
Martín L, Timón ML, Petrón MJ, Ventanas J, Antequera T. 2000. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions Meat Sci. 54, 333–337. https://doi.org/10.1016/S0309-1740(99)00107-2
Narváez-Rivas M, Gallardo E, León-Camacho M. 2012. Analysis of volatile compounds from Iberian hams: a review. Grasas Aceites 63, 432–452. https://doi.org/10.3989/gya.070112
Narváez-Rivas M, Gallardo E, León-Camacho M. 2013a. Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time. Food Res. Int. 54, 213–222. https://doi.org/10.1016/j.foodres.2013.07.004
Narváez-Rivas M, Gallardo E, León-Camacho M. 2013b. The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of Iberian dry-cured ham. Food Res. Int. 54, 1657–1669. https://doi.org/10.1016/j.foodres.2013.09.014
Narváez-Rivas M, Gallardo E, León-Camacho M. 2014. Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time. Food Res. Internat. 55, 381–390. https://doi.org/10.1016/j.foodres.2013.11.029
Narváez-Rivas M, Gallardo, León-Camacho M. 2015. Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process. Food Res. Int. 67, 299–307. https://doi.org/10.1016/j.foodres.2014.11.031
Narváez-Rivas M, Gallardo E, Ríos JJ, León-Camacho M. 2010a. A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study. Grasas Aceites 61, 369–377. https://doi.org/10.3989/gya.020910
Narváez-Rivas M, Pablos F, Jurado JM, León-Camacho M. 2011. Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat. Anal. Bioanal. Chem. 399, 2115–2122. https://doi.org/10.1007/s00216-010-4387-z PMid:21072505
Narváez-Rivas M, Vicario IM, Alcalde MJ, León-Camacho M. 2010b. Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet. Talanta 81, 1224–1228. https://doi.org/10.1016/j.talanta.2010.02.013 PMid:20441888
Narváez-Rivas M, Vicario IM, Graciani Constante E, León- Camacho M. 2007. Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process. J. Agric. Food Chem. 55, 10953–10961. https://doi.org/10.1021/jf071886u PMid:18038985
Narváez-Rivas M, Vicario IM, Graciani Constante E, León- Camacho M. 2008. Changes in the Fatty Acid and Triacylglycerol profiles in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process. J. Agric. Food Chem. 56, 7131–7137. https://doi.org/10.1021/jf800990u PMid:18616267
Pérez-Juan M, Flores M, Toldrá F. 2006. Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections. Eur. Food Res. Technol. 222, 658–666. https://doi.org/10.1007/s00217-005-0196-6
Ramírez R, Cava R. 2007. Volatile profiles of Dry-Cured meat products from three different Iberian X Duroc genotypes. J. Agric. Food Chem. 55, 1923–1931. https://doi.org/10.1021/jf062810l PMid:17288443
Reineccius G. 2006. Off-flavors and taints in foods. In G. Reineccius (Ed.), Flavor Chemistry and Technology (pp. 161–200). Boca Raton, Florida: Taylor and Francis.
Ruiz J, Ventanas J, Cava R, Andrés A, García C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci. 52, 19–27. https://doi.org/10.1016/S0309-1740(98)00144-2
Sabio E, Vidal-Aragón MC, Bernalte MJ, Gata JL. 1998. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chem. 61, 493–503. https://doi.org/10.1016/S0308-8146(97)00079-4
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2016 Consejo Superior de Investigaciones Científicas (CSIC)

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.