Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

Delgado-Chavero, C. L.; Zapata-Márquez, E.; García‐Casco, Juan; Paredes-Torronteras, A.

doi:10.3989/gya.130412

Cited by 7 publications

(4 citation statements)

References 14 publications

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“…However, focus is on the analysis of the fatty acid isotopic composition (by Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry, GC-C-IRMS) particularly comparing the 13 C/ 12 C ratio of subcutaneous adipose tissue lipids, as it is most influenced by the animals' diet. Notwithstanding, these studies [19][20][21][22][23] clearly demonstrate the possibility of distinguishing between Iberian pigs raised traditionally (only on acorns and grass during the "montanheira" period) and animals fed with other food resources (most commonly a mixture of maize, barley, and soy, possibly with added fats) based on the variabilities of δ 13 C of plant products. In this context, we hypothesize that if, we were able to discriminate acorn origin (both geographic and species) based on the isotopic signatures of acorn bulk samples (simplifying the sample preparation procedure) and streamlining results with the development of isoscapes, it would provide information regarding both Iberian pig products provenance (geographical origin) and agricultural production system status.…”

Section: Introductionmentioning

confidence: 80%

“…Several studies regarding the use of stable isotope ratio analysis to discriminate the Iberian pig feeding regime and even pig breeds are known [19][20][21][22][23]. However, focus is on the analysis of the fatty acid isotopic composition (by Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry, GC-C-IRMS) particularly comparing the 13 C/ 12 C ratio of subcutaneous adipose tissue lipids, as it is most influenced by the animals' diet.…”

Section: Introductionmentioning

confidence: 99%

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Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado’s High-Value Food Products

et al. 2020

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It is often overlooked that even food production is linked to the ecology of plants and animals. Living organisms respond to environmental short-and long-term variability: acknowledging this may help in the ultimate goal of valorizing a territory/product. We investigated acorns of the two main Quercus species of the Portuguese Montado, a main feed of the renown black Iberian pig. We tested their responses to an aridity gradient by morphological parameters and isotopic signature. Q. rotundifolia and Q. suber acorns did not differ morphologically, even if a higher variability in all parameters was observed in acorns of Q. suber. According to the site-specific Aridity Index, correlations are indicative to higher weight and length only in Q. suber acorns from more arid sites. As for isotopic composition, there were no differences in nitrogen or carbon (δ15N and δ13C) between the two species. However, combining the samples and testing for association with the Aridity Index, we found that more arid sites lead to a 15N enrichment. This result, combined with the positive correlation between AI and acorns length, support the use of acorns as a tool, their isoscapes of nitrogen being a stepping stone for the provenance of the black Iberian pig.

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Section: Introductionmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado’s High-Value Food Products

et al. 2020

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“…Similarly, Delgado-Chavero et al [33] combined the fatty acid (FA) profile and the  13 C of FA methyl esters and were able to classify animals according to the feeding system type, with a confidence level of 85% for the four feeding groups together (Bellota, Recebo, Campo and Cebo), and with a 91% confidence level when comparing only two categories (Cebo and Bellota).…”

Section: Stable Isotope Ratio Analysismentioning

confidence: 99%

Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products

Krajnc

Bontempo

Araus

et al. 2020

Food Reviews International

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The Mediterranean diet is promoted as one of the healthiest and closely linked to socioecological practices, knowledge and traditions, promoting sustainable food production, and linking geographical origin with food quality and ecosystem services. Consumer adherence to this dietary pattern drives increased consumption of authentic "premium" foods, such as Iberian pig meat and dry-cured ham from Portugal and Spain, argan oil from Morocco, "Djebel" lamb from Tunisia and truffles from Italy and Slovenia, i.e., food products that respond to current ethical, environmental and socially sustainable demands. Geographical indication and appellation of origin can increase traditional food products competitiveness, but the high-value recognition of these products can also lead to economically motivated product adulteration. It is therefore imperative to protect the high added value of these unique food products by ensuring their quality, authenticity, provenance and sustainable production systems. In this review, we provide a critical evaluation of the analytical methods that are currently used for the determination of provenance and authenticity of these Mediterranean products as well as possible strategies for improving the throughput and affordability of the methods discussed.

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“…Resultados de la clasificación del jamón, con el total de las variables de la fracción volátil, en función de la procedencia. En el análisis discriminante llevado a cabo en el estudio de Delgado-Chavero et al (2013) también lograron un alto porcentaje de identificación de la procedencia de muestras de jamón ibérico en relación a los ácidos grasos, en concreto llegaron a un porcentaje de acierto de 94% para el jamón ibérico de cebo/campo, un 71% para el jamón de recebo y un 85% para el jamón de bellota, a través de un análisis…”

Section: Procedencia Del Jamónunclassified

Efectos de la materia prima y el proceso secado-maduración sobre la calidad del jamón curado

Domínguez¹,

Jesús²

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RESUMENdel sistema de secado (ventana abierta o cámara), evaluando los parámetros que permiten clasificar las diferentes variables.Para ello se analizan un total de 36 jamones de cerdo blanco, tomando 12 de cada una de las procedencias objeto de estudio (convencional, ecológico y DOP Teruel), destinando 6 jamones de cada una para el secado natural y otros 6 para el secado en cámara siguiendo el mismo proceso de obtención de jamón curado para las tres procedencias, excepto la no adición de sales nítricas, en el producto ecológico, donde sólo se emplea sal marina ecológica.Los parámetros analizados son humedad, minerales totales, sodio, hierro, proteína, grasa, perfil de ácidos grasos, nitratos y nitritos, detección de antibióticos y compuestos de la fracción volátil. Los parámetros de evaluación se determinan en cuatro momentos del proceso de secado-curación del jamón, en el momento de la recepción, en el post salado, en el secado y al final de proceso cuando han transcurrido 18.5 meses.Los resultados indican que los parámetros de color L*, b* y C* son mayores en los jamones procedentes de sistemas de producción convencional, en particular en los jamones DOP Teruel, donde además se incluye el parámetro a*. Los jamones de sistemas de producción convencional se caracterizan por presentar valores más elevados de humedad, grasa, proteína y cenizas, así como un contenido en ácidos grasos saturados mayor. Esto repercute en los valores de los índices de calidad de la grasa, con connotaciones negativas en el índice de aterogenicidad, de trombogenicidad o en la relación ω6/ω3, sobre todo si los jamones se secan en cámara. Los jamones ecológicos presentan valores más bajos de los componentes químicos analizados y niveles superiores de AGMI y AGPI, así como índices positivos de calidad de la grasa como el de ácidos grasos buenos para la salud o la relación AGPI/AGS, especialmente si se secan al natural. Generando jamones con una mayor presencia de compuestos volátiles.La clasificación de los jamones, en función de la procedencia y el sistema de secado, se alcanza con éxito tomando los parámetros de color, ácidos grasos y los componentes terpenoides de la fracción volátil. El estudio de componentes principales permite clasificar los jamones convencionales como aquellos con mayor contenido en proteína, L*, cenizas, Fe, Na, H*, humedad, grasa, nitratos y nitritos, así como por los ácidos grasos behénico, palmítico, esteárico y mirístico. Los jamones ecológicos se caracterizarían por sus valores de a*, b* y C*, así como por la presencia de linoleico y linolénico y los jamones DOP Teruel serían aquellos con altos valores de ácidos grasos heptadecenoico, palmitoleico y oleico.

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Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

Cited by 7 publications

References 14 publications

Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado’s High-Value Food Products

Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado’s High-Value Food Products

Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products

Efectos de la materia prima y el proceso secado-maduración sobre la calidad del jamón curado

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