RT Journal Article
T1 Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime
A1 González Domínguez, Raúl
A1 Sayago Gómez, Ana
A1 Fernández Recamales, María Ángeles
AB The quality and sensory characteristics of Iberian ham are closely related to the pig feedingregime. These are mainly due to the inclusion or not of acorns into the diet, which significantlyincreases the content of monounsaturated fatty acids in this food product. In this work, the fattyacid profile from subcutaneous fat samples was evaluated and modeled with various chemometricapproaches as a potential tool for authentication of Iberian ham from three categories accordingto 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 diferentiation.
PB MDPI
SN 2304-8158
YR 2020
FD 2020-02
LK http://hdl.handle.net/10272/17616
UL http://hdl.handle.net/10272/17616
LA eng
NO González Domínguez, R., Sayago Gómez, A., Fernández Recamales, Á. (2020). Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime. Foods, 9(2), 149. DOI: https://doi.org/10.3390/foods9020149
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026