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http://hdl.handle.net/10662/22098
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DC Field | Value | Language |
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dc.contributor.author | Ramiro Alcobendas, José Luis | - |
dc.contributor.author | Pérez Palacios, María Trinidad | - |
dc.contributor.author | Fernández Marcos, Carlos María | - |
dc.contributor.author | Gómez Neo, Ana María | - |
dc.contributor.author | Pajuelo, Abraham | - |
dc.contributor.author | Antequera Rojas, María Teresa | - |
dc.date.accessioned | 2024-08-27T09:28:52Z | - |
dc.date.available | 2024-08-27T09:28:52Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://hdl.handle.net/10662/22098 | - |
dc.description.abstract | This study explores the fatty acid (FA) profiles of four distinct raw cuts sourced from Iberian and Celta pigs, two prominent and commercially significant autochthonous breeds of the Iberian Peninsula. Significant variations in FA profiles were observed among cuts. Livers exhibited the highest lipid content and concentrations of linoleic and arachidonic acids. In contrast, cheek, presa, and loin were characterised by increased monounsaturated FA, primarily oleic acid. Differences were also found between breeds, albeit less pronounced. Palmitoleic acid was more prevalent in Iberian pigs, with the exception of livers, where no significant differences were found. Conversely, Celta pigs displayed higher levels of linoleic and arachidonic acids, except for livers, where arachidonic acid was higher in Iberian pork. A chemometric study successfully distinguishes between Iberian and Celta pig samples using a PLS-DA model. Variable Importance in Projection (VIP) analysis reveals that linoleic, arachidonic, α-linolenic, eicosenoic and palmitoleic acids, along with some minor FA, are key variables for accurate breed classification in each cut, highlighting the importance of comprehensive FA profile analyses that go beyond major fatty acids or unsaturation levels. | es_ES |
dc.description.sponsorship | J. L. R. and A. P. thank Extremadura Employment Public Service (Spain) and the European Social Fund for funding their research contracts (TE-0007-21 and TE-0056-19) | es_ES |
dc.format.extent | 10 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Attribution-NonCommercial 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.subject | Cerdo ibérico | es_ES |
dc.subject | Cerdo celta | es_ES |
dc.subject | Sus scrofa domestica | es_ES |
dc.subject | Razas autóctonas | es_ES |
dc.subject | Carne fresca | es_ES |
dc.subject | Ácidos grasos | es_ES |
dc.subject | Quimiometría | es_ES |
dc.subject | Iberian pig | es_ES |
dc.subject | Celta pig | es_ES |
dc.subject | Native breeds | es_ES |
dc.subject | Fresh meat | es_ES |
dc.subject | Chemometrics | es_ES |
dc.subject | Fatty acids | es_ES |
dc.title | Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | openAccess | es_ES |
dc.subject.unesco | 2302 Bioquímica | es_ES |
dc.subject.unesco | 2302.18 Lípidos | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.subject.unesco | 3104.08 Porcinos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es_ES |
dc.identifier.bibliographicCitation | Ramiro, J. L.; Pérez-Palacios, T.; Marcos, C. F.; Neo, A. G.; Pajuelo, A.; Antequera, T., Classification of raw cuts from iberian and celta pigs based on lipid analysis and chemometrics. J. Food Compos. Anal. 2024, 130, 106173. doi: http://dx.doi.org/10.1016/j.jfca.2024.106173 | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IPROCAR) | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Química Orgánica e Inorgánica | es_ES |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0889157524002072?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.jfca.2024.106173 | - |
dc.identifier.publicationtitle | Journal of Food Composition and Analysis | es_ES |
dc.identifier.publicationfirstpage | 106173-1 | es_ES |
dc.identifier.publicationlastpage | 106173-10 | es_ES |
dc.identifier.publicationvolume | 130 | es_ES |
dc.identifier.e-issn | 0889-1575 | - |
dc.identifier.orcid | 0000-0002-0095-5785 | es_ES |
dc.identifier.orcid | 0000-0003-2278-7118 | es_ES |
dc.identifier.orcid | 0000-0003-2149-1489 | es_ES |
dc.identifier.orcid | 0000-0001-6951-0015 | es_ES |
Appears in Collections: | DQOIN - Artículos IProCar - Artículos |
Files in This Item:
File | Description | Size | Format | |
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j_jfca_2024_106173.pdf | 2,82 MB | Adobe PDF | View/Open |
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