Alimentation Influence in the characteristics of compounds related with fat of ham from iberic pigs

Abstract

Alimentation influence (acorn, acorn-bait mixed, bait) over characteristics fat and their degradation products, that are in part, responsible of the aroma of ham, has been studied. Influence over the naturation degree has been observed. Relation oleic/linoleic+linolenic acids are different In the three types of hams. Also water activity, salinity index and redox potential show differences that affect to the relative percentage of satured and unsatured free fatty acids. Fat of bait hams suffer more oxidation. Acorn and mixed acornbait hams offer a higher level of pentanal and acetaldehyde. Whereas bait hams have higher level of hexanal, heptanal and octanal. The percentage of cetonic compounds are similar in all then.

Keywords

• alimentation
• fat
• ham
• iberic pig