Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

Abstract

The effect of feeding regime—free—range reared on acorn and pasture, or in confinement with and without the incorporation of 100 mg/kg α-tocopheryl acetate to pig mixed feeds—on volatile alde hyde content in Biceps femoris muscle throughout the ripening of Iberian ham was studied. Saturated aldehydes from 4 to 10 carbon chain and two diunsaturated aldehydes, 2,4-nonadienal and 2,4- decadienal, were found in ham samples. Volatile aldehyde evolution was not affected by feeding regime throughout ripening of hams. Volatile aldehyde content and individual aldehydes rose mark edly from Day 0 to Day 210 (p < 0.05), and afterwards decreased to Day 700 (p < 0.05). Both α- tocopheryl acetate supplementation and feeding on acorn and pasture significantly decreased the total and individual aldehydes in Biceps femoris samples at Days 0, 210 and 700 (p < 0.05) in compari son with muscle samples from pigs fed the non-supplemented diet.

Keywords

Iberian ham α-tocopherol volatile aldehydes ripening

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