Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders

Raquel Reina; Pascual Lopez-Buesa; Jose Sanchez del Pulgar; Jesus Ventanas; Carmen Garcia

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Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders

机译：IGF-II（胰岛素样生长因子-II）基因型对火腿和肩膀干腌品质的影响

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The aim of this study was to investigate the effect of the paternal allele (homozygous AA and heterozygous AC) of the IGF-II gene on the fat content, fatty acid composition and sensory characteristics of dry-cured hams and shoulders. The effects were more evident in the subcutaneous fat thickness than in the intramuscular fat (IMF) content, and in the dry-cured hams rather than the dry-cured shoulders. Subcutaneous fat thickness was significantly higher in AG dry-cured hams and shoulders; however, IMF content was only significantly higher in AG dry-cured hams. These effects produce changes in fatty acid composition and sensory characteristics when comparing both batches of each product, but the behavior differed with the type of product. Sensory characteristics were similar in both batches of dry-cured hams in spite of the differences in IMF content. Nevertheless, AG dry-cured shoulders showed higher scores in most of the attributes evaluated, despite the IMF content being similar between batches.

机译：这项研究的目的是调查IGF-II基因的父亲等位基因（纯合AA和杂合AC）对干腌火腿和肩膀的脂肪含量，脂肪酸组成和感官特性的影响。这种作用在皮下脂肪厚度上比在肌内脂肪（IMF）含量上更明显，在干腌火腿中而不是在干腌肩膀上更明显。 AG干腌火腿和肩膀的皮下脂肪厚度明显更高；但是，AG干腌火腿中的IMF含量仅高得多。当比较两种产品的每批产品时，这些作用会改变脂肪酸的组成和感官特性，但是行为随产品类型的不同而不同。尽管IMF含量不同，但两批干腌火腿的感官特性相似。尽管如此，尽管批次之间的IMF含量相似，但是AG干固化的肩膀在大多数评估的属性中均显示出较高的分数。

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来源
《Meat Science》 |2012年第4期|p.562-568|共7页
作者
Raquel Reina; Pascual Lopez-Buesa; Jose Sanchez del Pulgar; Jesus Ventanas; Carmen Garcia;
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作者单位

Department of Animal Produccion and Food Science, University of Extremadura. 10071 Caceres, Spain;

Department of Animal Produccion and Food Science, University of Zaragoza, 50013 Zaragoza, Spain;

Department of Animal Produccion and Food Science, University of Extremadura. 10071 Caceres, Spain;

Department of Animal Produccion and Food Science, University of Extremadura. 10071 Caceres, Spain;

Department of Animal Produccion and Food Science, University of Extremadura. 10071 Caceres, Spain;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
dry-cured ham; dry-cured shoulder; IGF-II; subcutaneous fat; intramuscular fat; sensory traits;

机译：干腌火腿;肩干IGF-II;皮下脂肪肌内脂肪感官特质;

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Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders

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