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首页> 外文会议>International conference of meat science and technology >A Comparative Study of Cooked Ham Volatile Compounds of Large White and Iberian Pig Breeds
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A Comparative Study of Cooked Ham Volatile Compounds of Large White and Iberian Pig Breeds

机译：大白型伊比利亚猪品种烹饪火腿挥发性化合物的比较研究

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The Iberian pig (IB) is a breed native of some areas of the Iberian Peninsula (Spain and Portugal) with a high culinary interest due to its marbling, fat composition and antioxidant status. The aim of this work was to compare the effect of the pig breed, IB or Large White (LW), on cooked ham aroma by different extraction techniques: a) Simultaneous distillation-extraction method (SDE) and subsequent Gas Chromatography Olfactometry (GC-O) and; b)Solid Phase Microextraction (SPME) or Stir-Bar-Sorptive-Extraction (SBSE) and posterior Gas Chromatography-Mass Spectrometry (GC-MS) analysis. Cooked ham samples (5 per breed) were prepared by injecting 20 % of a brine containing salt, nitrite, ascorbate, dextrose and tri-polyphosphates, curing for 8 days and cooked at 70 °C to a core temperature of 68°C. The Nasal Impact Frequency was used as the GC-O method to obtain aromagrams from both distilled LW and IB cooked hams. The analysis by SPME-GC-MS and SBSE-GC-MS showed that lipid oxidative volatiles such as aldehydes, ketones and acids were predominant in both breeds. However, some breed differences were found linked to non-lipid derived compounds that seem to be related to the dietary regimes. In addition the aromagrams showed relevant differences between the two breeds both in variety and intensity of the odour-active zones. We conclude that cooked ham aroma not came only from lipid oxidation and main differences between breeds were due to the intensity of the most odorant active volatiles.
机译：伊比利亚猪（IB）是伊比利亚半岛（西班牙和葡萄牙）的某些地区的品种，由于其大理石，脂肪成分和抗氧化状态，具有高烹饪利益。这项工作的目的是通过不同的提取技术进行比较猪品种，IB或大白（LW），熟火腿香味的作用：a）同时蒸馏 - 提取方法（SDE）和随后的气相色谱嗅觉液（GC- o）和; b）固相微萃取（SPME）或搅拌棒 - 吸附 - 提取（SBSE）和后气相色谱 - 质谱（GC-MS）分析。熟火腿样品（5％品种）通过注入含有盐，亚硝酸盐，抗坏血酸盐，右旋糖和三聚磷酸盐盐水的20％，固化8天制备并在70℃至68的芯温度°C熟。使用鼻冲击频率作为GC-O方法，以从蒸馏的LW和IB煮熟的火腿中获得芳香的芳香。 SPME-GC-MS和SBSE-GC-MS的分析表明，两种品种中脂质氧化挥发物如醛，酮和酸都是主要的。然而，发现某些品种差异与似乎与饮食制度有关的非脂质衍生的化合物有关。此外，Aromagrams在气味活性区域的各种和强度方面显示出两种品种之间的相关差异。我们得出结论，熟火腿香气仅来自脂质氧化，品种之间的主要差异是由于最气味活性挥发物的强度。

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