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Food Science and Technology International
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Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

A. I. Carrapiso

Tecnología de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain, acarrapi{at}unex.es

A. Jurado

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain

C. García

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain

Several volatile compounds from Iberian ham trapped from the headspace were analysed to research the effect of crossbreeding (Iberian vs. Iberian Duroc 50% pigs) and rearing system (Montanera system vs. Pienso system) on them. Thirty-four Iberian hams grouped following a factorial treatment structure were analysed. A two-way analysis of variance with interaction was applied to the data from 46 volatile compounds identified. The effect of crossbreeding was negligible on the studied volatile compounds, which was in agreement with the effect on fatty acid percentages of subcutaneous fat. On the contrary, the effect of rearing system was significant in most of the fatty acid percentages used to classify the hams into the current commercial grades of Iberian ham (16:0, 18:0 and 18:1, p<0.001). However, a slight effect on the volatile compounds was found, and only a limited number of compounds were significantly affected. Results for the effect of crossbreeding and rearing system on headspace volatile compounds agreed with the sensory data for odour of hams.

Key Words: Iberian ham • volatile compounds • crossbreeding • rearing system

Food Science and Technology International, Vol. 9, No. 6, 421-426 (2003)
DOI: 10.1177/1082013203040396
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