期刊
FOODS
卷 9, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/foods9020149
关键词
Iberian ham; authentication; feeding; fatty acids; oleic acid; artificial neural network
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian ham from three categories according to the rearing system: Jamon de Bellota, Jamon de Cebo de Campo, and Jamon de Cebo. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid being the most important variable driving this differentiation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据