Effect of Iberian × Duroc genotype on composition and sensory properties of dry-cured ham

• Autores: Maria Rosario Ramírez, Ramón Cava López
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 4, 2008, págs. 667-675
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • BACKGROUND: Dry-cured ham quality from three different Iberian × Duroc genotypes was studied: GEN1, Iberian × Duroc1; GEAB, Duroc1 × Iberian; GEN3, Duroc2 × Iberian. GEN1 and GEAB are reciprocal crosses, while the difference between GEAB and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. RESULTS: Dry-cured hams from all genotypes had similar chemical composition. However, intramuscular fat of dry-cured hams from GEN3 was more unsaturated than that from GEAB, while GEN1 was intermediate. Lipid oxidation, measured as 2-thiobarbituric acid-reactive substances (TBARS) and hexanal content, was similar between genotypes. The colour of hams was affected by genotype; hams from GEAB showed higher lightness (CIE L*), while those from GEN3 had a less intense colour (lower a* and C*). Texture measured instrumentally did not differ between genotypes; however, in the sensory analysis, panellists considered hams from GEN3 more fibrous, while those from GEAB were considered juicier. Hams from GEN3 were also perceived as saltier and more acid. CONCLUSION: Genotype affected the quality of Iberian hams, with those from GEN3 being of lower quality, and this genotype was considered less suitable for the manufacture of Iberian dry-cured ham. Copyright © 2007 Society of Chemical Industry