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
收藏
页码：586 / 592
页数：7
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