Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams

被引：9

作者：

Sanchez del Pulgar, J. ^{[1
]}

Carrapiso, A. I. ^{[2
]}

Reina, R. ^{[1
]}

Biasioli, F. ^{[3
]}

Garcia, C. ^{[1
]}

机构：

[1] UEx, Fac Vet, Caceres 10003, Spain

[2] UEx, Escuela Ingn Agr, Badajoz 06071, Spain

[3] Food Qual & Nutr Area, Fdn Edmund Mach, IASMA Res & Innovat Ctr, I-38010 S Michele A A, Italy

来源：

MEAT SCIENCE | 2013年 / 95卷 / 03期

关键词：

Iberian ham; IGF-II; Rearing system; Fatty acids; PTR-ToF-MS; Dynamic olfactometry; GROWTH-FACTOR-II; REACTION-MASS-SPECTROMETRY; TRANSFER REACTION-TIME; SENSORY CHARACTERISTICS; FATTY-ACIDS; VITAMIN-E; FRAGMENTATION PATTERNS; RAPID CHARACTERIZATION; OXIDATIVE STABILITY; VOLATILE COMPOUNDS;

D O I：

10.1016/j.meatsci.2013.05.044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of the IGF-II genotype (AG vs. GG) on the morphological and compositional parameters, the fatty add composition of intramuscular fat, the odour concentration (analysed by dynamic olfactometry) and the volatile compound profile (analysed by proton transfer reaction time-of-flight mass spectrometry) of dry-cured Iberian ham was studied for the first time, and compared to the effect of pig rearing system (high-oleic concentrated feed vs. acorn and grass). The IGF-II genotype had no effect on most variables. However, it influenced the concentration of some odorants (methanethiol and octanal), although it did not affect odour concentration. Conversely, the rearing system had a significant effect on a large number of ham variables. Results indicate a negligible effect of the IGF-II genotype on the final ham quality and confirm that the rearing system has a marked effect. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：586 / 592

页数：7

共 38 条

[1] Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders
Reina, Raquel
Lopez-Buesa, Pascual
Sanchez del Pulgar, Jose
Ventanas, Jesus
Garcia, Carmen
MEAT SCIENCE, 2012, 92 (04) : 562 - 568
[2] Effect of the Iberian pig line on dry-cured ham characteristics
Carrapiso, Ana I.
Garcia, Carmen
MEAT SCIENCE, 2008, 80 (02) : 529 - 534
[3] Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
Sanchez del Pulgar, J.
Soukoulis, C.
Carrapiso, A. I.
Cappellin, L.
Granitto, P.
Aprea, E.
Romano, A.
Gasperi, F.
Biasioli, F.
MEAT SCIENCE, 2013, 93 (03) : 420 - 428
[4] Accumulation and evolution of tocopherols in dry-cured hams from Iberian pigs as affected by their feeding and rearing system
Rey, A. I.
Lopez-Bote, C. J.
Daza, A.
Lauridsen, C.
FOOD CHEMISTRY, 2010, 123 (04) : 1170 - 1175
[5] Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system
Ventanas, Sonia
Ventanas, Jesus
Ruiz, Jorge
MEAT SCIENCE, 2007, 75 (02) : 211 - 219
[6] Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding
Timón, ML
Martín, L
Petrón, MJ
Jurado, A
García, C
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (02) : 186 - 191
[7] Effect of male pig immunocastration on physical and chemical characteristics of Teruel dry-cured hams
Perez-Ciria, Leticia
Ripoll, Guillermo
Sanz, Maria A.
Blanco, Mireia
Latorre, Maria A.
SPANISH JOURNAL OF AGRICULTURAL RESEARCH, 2023, 21 (02)
[8] Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
Flores, M.
Aristoy, M. C.
Antequera, T.
Barat, J. M.
Toldra, F.
MEAT SCIENCE, 2009, 82 (02) : 241 - 246
[9] Effect of Iberian x Duroc genotype on dry-cured loin quality
Ramirez, M. Rosario
Cava, Ramon
MEAT SCIENCE, 2007, 76 (02) : 333 - 341
[10] Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types
Guerrero, L
Gou, P
Alonso, P
Arnau, J
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1996, 70 (04) : 526 - 530

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