Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid prof...
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doaj-845b204e39a8438183fca4dfaeedb36d2020-11-25T03:32:30ZengMDPI AGFoods2304-81582020-02-019214910.3390/foods9020149foods9020149Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding RegimeRaúl González-Domínguez0Ana Sayago1Ángeles Fernández-Recamales2Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, SpainDepartment of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, SpainDepartment of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, SpainThe quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian ham from three categories according to the rearing system: “Jamón de Bellota”, “Jamón de Cebo de Campo”, and “Jamón de Cebo”. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid being the most important variable driving this differentiation.https://www.mdpi.com/2304-8158/9/2/149iberian hamauthenticationfeedingfatty acidsoleic acidartificial neural network |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Raúl González-Domínguez Ana Sayago Ángeles Fernández-Recamales |
spellingShingle |
Raúl González-Domínguez Ana Sayago Ángeles Fernández-Recamales Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime Foods iberian ham authentication feeding fatty acids oleic acid artificial neural network |
author_facet |
Raúl González-Domínguez Ana Sayago Ángeles Fernández-Recamales |
author_sort |
Raúl González-Domínguez |
title |
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime |
title_short |
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime |
title_full |
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime |
title_fullStr |
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime |
title_full_unstemmed |
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime |
title_sort |
fatty acid profiling for the authentication of iberian hams according to the feeding regime |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-02-01 |
description |
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian ham from three categories according to the rearing system: “Jamón de Bellota”, “Jamón de Cebo de Campo”, and “Jamón de Cebo”. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid being the most important variable driving this differentiation. |
topic |
iberian ham authentication feeding fatty acids oleic acid artificial neural network |
url |
https://www.mdpi.com/2304-8158/9/2/149 |
work_keys_str_mv |
AT raulgonzalezdominguez fattyacidprofilingfortheauthenticationofiberianhamsaccordingtothefeedingregime AT anasayago fattyacidprofilingfortheauthenticationofiberianhamsaccordingtothefeedingregime AT angelesfernandezrecamales fattyacidprofilingfortheauthenticationofiberianhamsaccordingtothefeedingregime |
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