Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico
Restricted accessResearch articleFirst published online June, 1999
Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico
The unsaponifiable fraction of subcutaneous fat of dry-cured Iberian hams from pigs fed on different systems during the finishing-fattening period and its feasibility as a method for classifying the hams according to the pigs' feeding background are studied. Unsaponifiable fraction and n-alkane content of subcutaneous fat from ten dry cured hams from Iberian x Duroc pigs raised on two different man agement systems (Montanera, fed extensively on acorns and pasture, and Pienso, fed on a concentrate diet) are analyzed. The proportion of unsaponifiable material and n-alkanes [pentadecane (n-C15), heptadecane (n-C17), octadecane (n-C18), nonadecane (n-C19), eicosane (n-C20) and pentacosane (n-C25)] were higher (P < 0.05) in hams from pigs raised under extensive conditions than in those from pigs receiving concentrate feeds. The unsaponifiable fraction assay of the fat from dry-cured Iberian hams is a promising technique for classifying hams based on the pigs' feeding background.
Antequera T., García C., López-Bote C.J., Ventanas J., Asensio M.A. and Córdoba J.J. (1994). Evolution of different physico-chemical parameters during ripening Iberian ham from Iberian (100%) and Iberian x Duroc pigs (50%) . Revista Española de Ciencia y Tecnología de Alimentos34: 178-190.
2.
Bandurski E.L. and Nagy B. (1975). Nature of alkanes in beef heart lipids. Lipids10: 67-69.
3.
Belitz H.D. and Grosch W. (1988). Lipids. In: Belitz HD, Grosch W (eds.), Chemistry of Foods. Zaragoza, Spain: Acribia. pp. 135-136.
4.
Benito J. (1996). Las bases de la explotación extensiva. El Cerdo Ibérico. In: Buxadé C. (ed.), Zootecnia. Bases de Producción Animal VI. Madrid: Mundiprensa. pp. 315-331.
5.
Berdagué J.L. and García C. (1990). Les components volatils du jambon sec. Viandes et Produits Carnés11: 319-320.
6.
Berdagué J.L., Denoyer C., Le Quere J.L. and Semon E. (1991). Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry39: 1257-1261.
7.
Bligh E.G. and Dyer W.J. (1959). A rapid method of total lipid extraction and purification . Canadian Journal of Biochemistry and Physiology37: 911-917.
8.
Cava R., Ruiz J., López-Bote C., Martin L., Garcia C., Antequera T. and Ventanas J. (1997). Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of Iberian pig. Meat Science45: 263-270.
9.
De la Hoz L., López M.O., Cambero M.I., Martin-Alvarez P.J., Gallardo E. and Ordóñez J.A. (1993). Fatty acid of Iberian pig liver as affected by diet. Archiv für Lebensmittelhygiene44: 81-104.
10.
De la Hoz L., López M.O., Hierro E., Cambero M.I. and Ordóñez J.A. (1996). Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams. Food Science and Technology International2: 391-397.
11.
Diaz I., Garcia-Regueiro J.A., Casillas M. and De Pedro E. (1996). Triglyceride composition of fresh ham fat from Iberian pigs produced with different systems of animal nutrition. Food Chemistry55: 383-387.
12.
Flores J., Biron C., Izquierdo L. and Nieto P. (1988). Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat. Meat Science23: 253-262.
13.
Garcia C., Berdagué J.L., Antequera T., López-Bote C., Córdoba J.J. and Ventanas J. (1991). Volatile components of dry cured Iberian ham. Food Chemistry41: 23-32.
14.
Garcia C., Ventanas J., Antequera T., Ruiz J., Cava R. and Alvarez P. (1996). Measuring sensorial quality of Iberian ham by Rasch model. Journal of Food Quality19: 397-412.
15.
Garcia M. (1982). El Cerdo Ibérico. In: Simposio El ecosistenia extremeño: La Dehesa, el Encinar, el Cerdo Ibérico. Merida: Carcesa-Apis pp. 9-24.
16.
González E. (1997). Contribución al estudio de los piensos utilizados en el cebo del cerdo Ibérico. Tesis Doctoral. Universidad de Extremadura, Cáceres, Spain.
17.
Gray J.I. and Pearson A.M. (1984). Cured meat flavor. Advances in Food Research29: 1-86.
18.
Lintas C., Balduzzi A.M., Bemardini M.P. and Di Muccio A. (1979). Distribution of hydrocarbons in bovine tissues . Lipids14: 298-303.
19.
López M.O., de la Hoz L., Cambero M.I., Gallardo E., Reglero G. and Ordóñez J.A. (1992). Volatile compounds of dry hams from Iberian pigs . Meat Science31: 267-277.
20.
Loury M. (1972). Possible mechanisms of autoxidative rancidity . Lipids7: 671-675.
21.
Martin L., Antequera T., Ruiz J., Cava R., Tejeda J.F. and Córdoba J.J. (1998). Influence of the processing conditions of Iberian ham on proteolysis during ripening. Food Science and Technology International4:17-22.
22.
McDonald P., Edwards R.A. and Grehalgh J.F. (1988). Vitamins. In: MacDonald P, Eduards RA, Grehalgh JF (eds.), Animal Nutrition. Zaragoza, Spain: Acribia. pp. 68-69.
23.
Micozzi M.S., Beecher G.R., Taylor P.R. and Khachik F. (1990). Carotenoid analyses of selected raw and cooked foods associated with a lower risk for cancer. Journal of National Cancer Insitute82: 282-287.
24.
Prado B. (1997). IV Encuentro del Cerdo Ibérico. Fregenal de la Sierra.
25.
Ruiz J. ( 1996). Study of physico-chemical and sensorial parameters involved in the quality of the Iberian ham. Doctoral Thesis. University of Extremadura, Cáceres, Spain.
26.
Ruiz J., Cava R., Antequera T., Martin L., Ventanas J. and López-Bote C.J. (1998). Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat . Meat Science49(2):155-163.
27.
SAS Institute Inc. (1989). SAS/STAT User's Guide. Version 6. 4th. de. Cary, NC.
28.
Shahidi F., Rubin L.J. and D'Souza L.A. (1986). Meat flavor volatiles: a revision of the composition technique of analysis and sensory evaluation. Critical Reviews in Food Science and Nutrition24: 219-243.
29.
St. John L.C., Young C.R., Knave D.A., Thonson L.D., Schelling G.T., Grundy S.M. and Smith S.B. (1987). Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed on elevated monounsaturated fat diets . Journal of Animal Science64: 1441-1447.
30.
Tan Y. and Kunton A. (1993). Gas chromatographic determination of hydrocarbons in crude palm kernel oil. Journal of AOAC International76: 371-376.
31.
Tulliez J.E. and Bories G.F. (1978). Metabolism of a n-paraffin, Heptadecane, in rats . Lipids13: 110-115.
32.
Tulloch A.P. (1976). Chemistry of waxes of higher plants. In: Kolattukudy P.E. (ed.), Chemistry and Biochemistry of Natural Waxes. Amsterdam: Elsevier . pp. 235-287.
