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Food Science and Technology International
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Effect of {alpha}—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de {alpha}—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

R. Cava

Ciencia y Tecnología de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra Cáceres s/n, 06071 Badajoz, Spain

J. Ruiz

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

J. Ventanas

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

T. Antequera

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

The effect of feeding regime—free—range reared on acorn and pasture, or in confinement with and without the incorporation of 100 mg/kg {alpha}-tocopheryl acetate to pig mixed feeds—on volatile alde hyde content in Biceps femoris muscle throughout the ripening of Iberian ham was studied. Saturated aldehydes from 4 to 10 carbon chain and two diunsaturated aldehydes, 2,4-nonadienal and 2,4- decadienal, were found in ham samples. Volatile aldehyde evolution was not affected by feeding regime throughout ripening of hams. Volatile aldehyde content and individual aldehydes rose mark edly from Day 0 to Day 210 (p < 0.05), and afterwards decreased to Day 700 (p < 0.05). Both {alpha}- tocopheryl acetate supplementation and feeding on acorn and pasture significantly decreased the total and individual aldehydes in Biceps femoris samples at Days 0, 210 and 700 (p < 0.05) in compari son with muscle samples from pigs fed the non-supplemented diet.

Key Words: Iberian ham • {alpha}-tocopherol • volatile aldehydes • ripening

Food Science and Technology International, Vol. 5, No. 3, 235-241 (1999)
DOI: 10.1177/108201329900500306
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R. Cava, J. Ventanas, J. Ruiz, A.I. Andres, and T. Antequera
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamon Iberico: Influencia del sistema de engorde y del musculo
Food Science and Technology International, January 1, 2000; 6(3): 235 - 242.
[Abstract] [PDF]