Next Article in Journal
Bioactive Components in Fermented Foods and Food By-Products
Next Article in Special Issue
Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing Debaryomyces hansenii Yeast Strains
Previous Article in Journal
An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry
Open AccessArticle

Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime

1
Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain
2
International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
*
Authors to whom correspondence should be addressed.
Current address: Biomarkers & Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
Foods 2020, 9(2), 149; https://doi.org/10.3390/foods9020149
Received: 19 December 2019 / Revised: 27 January 2020 / Accepted: 1 February 2020 / Published: 3 February 2020
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. View Full-Text
Keywords: Iberian ham; authentication; feeding; fatty acids; oleic acid; artificial neural network Iberian ham; authentication; feeding; fatty acids; oleic acid; artificial neural network
Show Figures

Figure 1

MDPI and ACS Style

González-Domínguez, R.; Sayago, A.; Fernández-Recamales, Á. Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime. Foods 2020, 9, 149.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop