ArticleFoods (Basel, Switzerland)2020
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Seasonal Variation in Pasture Availability During the Fattening Period Influences Lipid Profile and Nutritional Quality in the Semi-Extensive Production of Iberian Pigs.Animals : an open access journal from MDPI · 2026Article
- Effects of Acorns on Fatty Acid Composition and Lipid Metabolism in Adipose Tissue of Yuxi Black Pigs.Animals : an open access journal from MDPI · 2024Article
- Effects of Acorns on Meat Quality and Lipid Metabolism-Related Gene Expression in Muscle Tissues of Yuxi Black Pigs.Metabolites · 2024Article
- Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis.Animals : an open access journal from MDPI · 2023Article
- NMR-Based Characterization of Citrus Tacle Juice and Low-Level NMR and UV-Vis Data Fusion for Monitoring Its Fractions from Membrane-Based Operations.Antioxidants (Basel, Switzerland) · 2022Article
- An Overview on the Application of Chemometrics Tools in Food Authenticity and Traceability.Foods (Basel, Switzerland) · 2022Article
- Stepwise Approach for Tracing the Geographical Origins of the Manila ClamFoods (Basel, Switzerland) · 2022Article
- Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs.Antioxidants (Basel, Switzerland) · 2021Article
- Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods.Foods (Basel, Switzerland) · 2021Article
- Chemical Characteristics of Croatian TraditionalMolecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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