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

Carolina Pugliese; Francesco Sirtori; Jorge Ruiz; Diana Martin; Silvia Parenti; Oreste Franci

doi:10.3989/gya.130208

Autores/as

Carolina Pugliese Dipartimento di Scienze Zootecniche
Francesco Sirtori Dipartimento di Scienze Zootecniche
Jorge Ruiz Departamento de Tecnología de los Alimentos, Cáceres
Diana Martin Departamento de Tecnología de los Alimentos, Cáceres
Silvia Parenti Dipartimento di Scienze Zootecniche
Oreste Franci Dipartimento di Scienze Zootecniche

DOI:

https://doi.org/10.3989/gya.130208

Palabras clave:

Ácidos grasos, Bellota, Castaña, Cerdo, Compuestos volátiles, Jamón curado

Resumen

El objetivo de este estudio fue la evaluación de la composición de los ácidos grasos y de los compuestos volátiles del jamón curado Toscano obtenido de cerdos Cinta Senese alimentados con bellota, castaña o pienso. Quince cerdos de raza Cinta Senese fueron criados en extensivo: 5 fueron criados en bosque de bellota (AC), 5 en bosque de castaña (CH) y 5 en un cercado y alimentados con pienso (MI). El día posterior al sacrificio se curaron los jamones. La composición de los ácidos grasos fue estadísticamente diferente entre los tipos de alimentación. La grasa de AC presentó el mayor porcentaje de AGMI total en comparación con CH y MI (51.3 y 53.9 vs 49.5% respectivamente) gracias al mayor porcentaje de ácido oleico (48.4 y 50.8 vs 46.2%, respectivamente), y la menor de AGPI total (13.8 vs 15.4 y 16.3%, respectivamente). En relación a los compuestos volátiles, la grasa de AC, en comparación con CH y MI, presentó mayores valores de aldehídos (44.1 vs 30.3 y 33.5% respectivamente) y éteres (4.04 vs 1.15 y 1.71% respectivamente).

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