Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham

被引：94

作者：

Carrapiso, AI ^{[1
]}

Bonilla, F ^{[1
]}

García, C ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet, Caceres 10071, Spain

来源：

MEAT SCIENCE | 2003年 / 65卷 / 01期

关键词：

Iberian ham; sensory analysis; dry-cured ham; crossbreeding; rearing system;

D O I：

10.1016/S0309-1740(02)00256-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the influence of crossbreeding (Iberian and IberianxDuroc 50% pigs) and rearing system (outdoors and indoors) on the sensory characteristics of Iberian ham [using descriptive analysis], and to investigate the relationships among sensory data and subcutaneous fat composition. Crossbreeding had a slight effect on sensory and fatty acid profile (only the bitter taste and some low-content fatty acids were significantly affected), but rearing system had a marked effect on subcutaneous fat composition (most fatty acids were affected) and sensory characteristics (texture characteristics being the most affected together with lean appearance and aroma). Palmitic, stearic and oleic acids were closely correlated to some sensory traits, not only lipid-related characteristics (brightness, fat oiliness) but also to aroma. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：623 / 629

页数：7

共 30 条

[1] Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs [J].