Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat

Narváez-Rivas, Mónica; Pablos, Fernando; Jurado, José Marcos; León‐Camacho, Manuel

doi:10.1007/s00216-010-4387-z

Cited by 26 publications

(17 citation statements)

References 16 publications

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“…The profile of volatile compounds from Iberian hams has been used to differentiate different types of pig feedings (Narváez-Rivas et al, 2010b;Timón et al, 2002;Narváez-Rivas et al, 2011), genotypes (Iberian x Duroc) (Ramírez and Cava, 2007) and breed types (French, Iberian and white) (Sánchez-Peña et al, 2005), to study the effect of salt content and processing conditions (Andrés et al, 2007), and to study the length of the process (Dumont and Ada, 1972).…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…In other studies, the muscles selected were only semi-membranosous and semi-tendinosous (Narváez-Rivas et al, 2010a, 2010b, which were minced before analysis. In addition, the volatile profile of subcutaneous (Timón et al, 2002;Narváez-Rivas et al, 2010a;Timón et al, 2001) and intermuscular fat (Timón et al, 2001) from dry-cured Iberian ham has been the object of study (Narváez-Rivas et al, 2011).…”

Section: Samplingmentioning

confidence: 99%

“…In some cases, a cylindrical stainless steel tool was used to extract a sample along the thickness and this was then cut into small slices (Sánchez-Peña et al, 2005) or ground (Jurado et al, 2009). Several authors have carried out the analysis by cutting a portion of ham (muscle, fat or muscle and fat), which was blended and minced (Sabio et al, 1998;Ramírez and Cava, 2007;Carrapiso et al, 2002;Narváez-Rivas et al, 2011;lópez et al, 1992;Timón et al, 1998;García et al, 1991;García-González et al, 2008). Instead of cutting a portion of ham, slices have been taken, minced and mixed (Narváez-Rivas et al, 2010b;Narváez-Rivas et al, 2010a;Ruiz et al, 1999) or directly analyzed .…”

Section: Samplingmentioning

confidence: 99%

“…The volatile compounds from Iberian ham have also been isolated by the purge and trap technique and adsorbed in a capillary trap (Sabio et al, 1998;Carrapiso et al, 2002;Narváez-Rivas et al, 2010b;Timón et al, 2002;Narváez-Rivas et al, 2011;Dumont and Ada, 1972;lópez et al, 1992;Narváez-Rivas et al, 2010a;Timón et al, 2001). In this method, the sample is introduced into a dynamic headspace vial which is thermostated for a time to increase the fugacity of volatile compounds, and subsequently, for a few M. NARváEz-RIvAS, E. GAllARDo AND M. lEóN-CAMACHo minutes the volatile substances are purged with purified helium and adsorbed into a capillary Tenax trap held at a low temperature with liquid nitrogen.…”

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

“…These compounds have been used to discriminate hams according to the fattening system and five compounds (2,4-dimethyl-heptane, 2-octene, 2,2,5,5-tetramethylhexane, dodecane, 2,4,6-trimethyl-heptane and germacrane B) which show significant differences between hams from "Montanera" and "Cebo" (Narváez-Rivas et al, 2010b). on the other hand, the contents in 2,2,4,6,6-pentamethyl-heptane, m-xylene, 2,4-dimethyl-heptane, 6-methyl-tridecane, o-xylene and 2,6-dimethyl-undecane allow the differentiation of three fattening diets (Montanera, extensive cebo and intensive cebo), together with 1-metoxy-2-propanol, isopropyl alcohol, 3-ethyl-2,2-dimathyloxirane, 3-methyl-3-pentanol and limonene (Narváez-Rivas et al, 2011). At any rate, it is believed that saturated and unsaturated hydrocarbons do not play a significant role in the flavor of meat (Min et al, 1979).…”

Section: Hydrocarbonsmentioning

confidence: 99%

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Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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RESUMEN Análisis de los compuestos volátiles del jamón ibéri-co: revisiónEn este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles) han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores. PALABRAS-CLAVE: Cerdo ibérico -Compuestos volatiles -Cromatografía gaseosa -Jamón -Proceso de curado. SUMMARY Analysis of volatile compounds from Iberian hams: a reviewThis article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles) have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.

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Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Section: Samplingmentioning

confidence: 99%

Section: Samplingmentioning

confidence: 99%

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

Section: Hydrocarbonsmentioning

confidence: 99%

See 3 more Smart Citations

Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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Polymorphic fingerprint as an approach to authenticate Iberian pig categories

Bayés‐García

Colomer-Llombart

Aguilar-Jiménez

et al. 2021

J Americ Oil Chem Soc

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High-commercial-value products are often susceptible to food fraud. Among them, Iberian dry-cured ham is highly appreciated due to its particular and sensory, but also nutritional, properties. There are four different Iberian ham categories (namely bellota, recebo, cebo de campo and cebo), which directly depend on the rearing system of the pig during the last stage of the fattening phase. However, there is still a lack of a normalized and robust method capable of authenticating the different product categories and, therefore, preventing mislabeling. In the present work, we characterized the polymorphic behavior of raw (before curing) lipid extracts belonging to the four categories of Iberian pig. A total of 80 different samples were analyzed by DSC, and synchrotron radiation XRD experiments were carried out for selected ones. The results obtained showed that bellota and recebo categories exhibited essentially the same crystallization and polymorphic behavior and this was significantly different (p < 0.05) from that of cebo de campo and cebo. The latter exhibited higher crystallization and melting temperatures than bellota and recebo samples, due to the occurrence of an additional β 0 -2L polymorphic form. By considering the differences in rearing systems of pigs belonging to the different categories, we concluded that the key factor which determined the polymorphism of Iberian pig lipid extracts was not the physical exercise practiced by the pig, but the inclusion of acorns in the feeding system. This work demonstrated that thermal and crystallographic techniques, like DSC and XRD, may be promoted to be used as fingerprinting tools for the authentication of high-value food products.

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Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

Erasmus,

Sohaib,

Revilla

et al. 2024

J Sci Food Agric

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Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi‐dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity.This article is protected by copyright. All rights reserved.

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Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat

Cited by 26 publications

References 16 publications

Analysis of volatile compounds from Iberian hams: a review

Analysis of volatile compounds from Iberian hams: a review

Polymorphic fingerprint as an approach to authenticate Iberian pig categories

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

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