Accumulation and evolution of tocopherols in dry-cured hams from Iberian pigs as affected by their feeding and rearing system

作者：Rey A I^*; Lopez Bote C J; Daza A; Lauridsen C

来源：Food Chemistry, 2010, 123(4): 1170-1175.

DOI：10.1016/j.foodchem.2010.05.082

• Dry-cured ham
• Stereoisomer composition
• Tocopherol degradation
• Iberian pig

The influence of feeding and rearing systems on the accumulation and evolution of alpha- and gamma-tocopherols in relation to storage time in dry-cured ham slices and pieces was investigated. The accumulation of gamma-tocopherol in Musculus Biceps femoris or fat of cured hams was lower in groups fed acorns indoors than in those fed outdoors. However, these differences were not detected in M. Semimembranosus. Hams from pigs fed acorns had higher proportion of RRR-alpha-tocopherol stereoisomer and could also be used to discriminate the feeding background of the animals but not the rearing system. Loss in alpha- and gamma-tocopherols of ham slices with storage was not affected by the rearing system but by the feeding. The discrimination between groups is better during the first 7 days of analysis. Loss in redness and yellowness was lower in ham slices from outdoor group which would indicate that exercise or other compounds provided by grass are also of interest in these quality parameters.

• 出版日期2010-12-15