Resumen de La huella dactilar del jamón ibérico: perfiles de ácidos grasos para autentificar el régimen de alimentación

Raul González Domínguez, Ana Sayago Gómez, María Angeles Fernández Recamales

• español

  Los autores evalúan y modelan estadísticamente el perfil de ácidos grasos de muestras de grasa subcutánea como una herramienta para autenticar la calidad de tres categorías de jamón ibérico: “Jamón de Bellota”, “Jamón de Cebo de Campo” y “Jamón de Cebo”. Para ello se usan técnicas de inteligencia artifical con redes neuronales artificiales que dan tasas satisfactorias para la clasificación y predicción.

• English

  The sensory characteristics and quality of Iberian dry cured ham are closely related topig feeding, depending in particular on whether or not acorns are included in the diet, significantly increasing the monounsaturated fatty acid content of this product. In this study, the fatty acid profile from subcutaneous fat samples was evaluated and modelled by means of various chemometric approaches as a potential tool for the authentication of Iberian dry cured ham from three categories, according to the rearing system: “Jamón de Bellota”, “Jamón de Cebo de Campo” and “Jamón de Cebo”. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid as the most important variable driving this differentiation.