RESUMO
The aims of this work were to carry out a comprehensive study of the volatile hydrocarbons of 34 Iberian dry-cured hams and to evaluate the efficiency of these compounds for discriminating hams according to the fattening system: "Montanera" (B) and "Cebo" (C). The samples of hams were obtained by mincing the semimembranosus and semitendinosus muscles from slices of dry-cured ham. The analyses were carried out by gas chromatography-mass spectrometry with a polar capillary column and after a previous extraction by Purge and Trap method. Forty-three volatile hydrocarbons were identified, 26 of them for the first time in Iberian dry-cured ham. Only five compounds showed significant differences between the two types of hams. Among the 33 volatile hydrocarbons, 22 of them allowed a complete discrimination of the two groups of hams according the fattening system.
Assuntos
Análise de Alimentos/métodos , Manipulação de Alimentos/métodos , Hidrocarbonetos/química , Produtos da Carne/análise , Animais , Cromatografia Gasosa-Espectrometria de Massas/métodos , Reconhecimento Automatizado de Padrão , Análise de Componente Principal , Suínos , VolatilizaçãoRESUMO
Fatty acids of forty-two samples of perirenal fat of goat kids reared on three different feeding systems: goat milk (B), milk replacer (R) and milk-based starter (F) have been analyzed by Gas Chromatography flame ionization detector. The lipids were extracted by melting of perirenal fat in a microwave oven. The fat was then filtered and dissolved in hexane. This analysis was performed on a column (100 m x 0.25 mm i.d. and 0.25 microm film thickness) coated with a polar stationary phase HP-88 and flame ionization detector was used. Hydrogen (25 psi inlet constant pressure) was used as carrier gas. Programmed temperature was kept at 175 degrees C and held isothermally for 10 min, and was then raised to 205 degrees C at a rate of 3 degrees C/min and held isothermally for 10 min. By using the fatty acids as chemical descriptors, pattern recognition techniques were applied to differentiate between goat milk, milk replacer and milk-based starter fattening diet of goat kid. C18:2 and C18:3 acids were found to be the most differentiating variables.