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Food Science and Technology International
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Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico

J.F. Tejeda

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

T. Antequera

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

J. Ruiz

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

R. Cava

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

J. Ventanas

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

C. García

Dpto. Tecnologia y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda de la Universidad s/n, 10071 Cáceres, Spain

The unsaponifiable fraction of subcutaneous fat of dry-cured Iberian hams from pigs fed on different systems during the finishing-fattening period and its feasibility as a method for classifying the hams according to the pigs' feeding background are studied. Unsaponifiable fraction and n-alkane content of subcutaneous fat from ten dry cured hams from Iberian x Duroc pigs raised on two different man agement systems (Montanera, fed extensively on acorns and pasture, and Pienso, fed on a concentrate diet) are analyzed. The proportion of unsaponifiable material and n-alkanes [pentadecane (n-C15), heptadecane (n-C17), octadecane (n-C18), nonadecane (n-C19), eicosane (n-C20) and pentacosane (n-C25)] were higher (P < 0.05) in hams from pigs raised under extensive conditions than in those from pigs receiving concentrate feeds. The unsaponifiable fraction assay of the fat from dry-cured Iberian hams is a promising technique for classifying hams based on the pigs' feeding background.

Key Words: Iberian pig • feeding • hams • unsaponifiable fraction • n-alkanes

Food Science and Technology International, Vol. 5, No. 3, 229-233 (1999)
DOI: 10.1177/108201329900500305
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