Volatile Profiles of Dry-Cured Meat Products from Three Different Iberian X Duroc Genotypes
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- 作者：Rosario Ramí ; rez ; Ramó ; n Cava
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：March 7, 2007
- 年：2007
- 卷：55
- 期：5
- 页码：1923 - 1931
- 全文大小：192K
- 年卷期：v.55,no.5(March 7, 2007)
- ISSN：1520-5118
文摘
Volatile profiles of two Iberian dry-cured products, dry-cured loin and ham, from three different Iberian× Duroc genotypes, was assessed. Three groups of 10 pigs, each (5 males and 5 females) fromdifferent genotypes, were studied: GEN1 = 
ntities/male.gif"> Iberian × ntities/female.gif"> Duroc1; GEN2 = ntities/male.gif"> Duroc1 × ntities/female.gif"> Iberian;and GEN3 = ntities/male.gif"> Duroc2 × ntities/female.gif"> Iberian. The genotype Duroc1 (DU1) corresponded to pigs selected forthe production of dry-cured meat products (hams, loins, and shoulders), with a high level of fattening,while the genotype Duroc2 (DU2) corresponded to animals selected for meat production. Genotypeslightly affected the volatile profiles of both dry-cured meat products, although dry-cured loin fromGEN3 showed higher hexanal content. Dry-cured loin showed a volatile profile very different to thatfound in dry-cured ham. Volatile compounds of dry-cured meat products were mainly originated bylipid and protein degradation. Most of the volatile detected in both meat products came from lipidoxidation such as acids, aldehydes, ketones, alcohols, and hydrocarbons. In addition, a high proportionof volatile compounds from the Maillard reaction was found. Branched aldehydes and some sulfurand nitrogen compounds have their origin in the amino acids degradation by the Strecker reaction,while branched alcohols and acids come from the lipid oxidation of branched aldehydes. Dry-curedham showed a higher number and a higher level of compounds with origin in protein and lipiddegradation than dry-cured loin, which agrees with the longer ripening of the hams (24 months) withrespect to the loins (4 months). In dry-cured loins, apart from these compounds, seasoning mixtureprovides high amount of volatiles, such as terpenes (from paprika and oregano) and sulfur compounds(from garlic), which have great importance in the overall aroma of this product.
ntities/male.gif"> Iberian × ntities/female.gif"> Duroc1; GEN2 = ntities/male.gif"> Duroc1 × ntities/female.gif"> Iberian;and GEN3 = ntities/male.gif"> Duroc2 × ntities/female.gif"> Iberian. The genotype Duroc1 (DU1) corresponded to pigs selected forthe production of dry-cured meat products (hams, loins, and shoulders), with a high level of fattening,while the genotype Duroc2 (DU2) corresponded to animals selected for meat production. Genotypeslightly affected the volatile profiles of both dry-cured meat products, although dry-cured loin fromGEN3 showed higher hexanal content. Dry-cured loin showed a volatile profile very different to thatfound in dry-cured ham. Volatile compounds of dry-cured meat products were mainly originated bylipid and protein degradation. Most of the volatile detected in both meat products came from lipidoxidation such as acids, aldehydes, ketones, alcohols, and hydrocarbons. In addition, a high proportionof volatile compounds from the Maillard reaction was found. Branched aldehydes and some sulfurand nitrogen compounds have their origin in the amino acids degradation by the Strecker reaction,while branched alcohols and acids come from the lipid oxidation of branched aldehydes. Dry-curedham showed a higher number and a higher level of compounds with origin in protein and lipiddegradation than dry-cured loin, which agrees with the longer ripening of the hams (24 months) withrespect to the loins (4 months). In dry-cured loins, apart from these compounds, seasoning mixtureprovides high amount of volatiles, such as terpenes (from paprika and oregano) and sulfur compounds(from garlic), which have great importance in the overall aroma of this product.