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http://hdl.handle.net/10662/22100
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Campo DC | Valor | idioma |
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dc.contributor.author | Pajuelo, Abraham | - |
dc.contributor.author | Ramiro Alcobendas, José Luis | - |
dc.contributor.author | Fernández Marcos, María Luisa | - |
dc.contributor.author | Sánchez, Soledad | - |
dc.contributor.author | Pérez Palacios, María Trinidad | - |
dc.contributor.author | Antequera Rojas, María Teresa | - |
dc.contributor.author | Fernández Marcos, Carlos María | - |
dc.date.accessioned | 2024-08-27T10:16:01Z | - |
dc.date.available | 2024-08-27T10:16:01Z | - |
dc.date.issued | 2023 | - |
dc.identifier.uri | http://hdl.handle.net/10662/22100 | - |
dc.description.abstract | Iberian ham is a high-quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition. In this work, low field 1H-NMR spectroscopy was used for the first time to analyze the lipid profile of Iberian hams as a determinant of quality. The quantification of fatty acids (FAs) is readily obtained from the integration of the spectral peaks. The FA profile is highly influenced by the diet of the pigs, with monounsaturated FAs being more prominent in hams from acorn-fed pigs. The NMR data was analyzed using a sparse partial least squares multivariate data analysis multivariate model, which allowed for the categorization of Iberian hams according to the pig's feeding regime. The main variables on which this classification is based are FA unsaturation and triacyl glyceride hydrolysis. On the other hand, there are no significant differences in the phospholipid content of the different categories of Iberian hams as determined by colorimetric and inductively coupled plasma optical emission spectroscopy methods. Benchtop 1H-NMR spectroscopy has thus revealed as an operationally simple and powerful tool for the lipid analysis and classification of Iberian hams according to the diet of pigs. | es_ES |
dc.description.sponsorship | Servicio Extremeño Público de Empleo, Grant/Award Numbers: TE-0056-19, TE-0007-21 | es_ES |
dc.format.extent | 8 | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Wiley | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | RMN de sobremesa | es_ES |
dc.subject | Quimiometría | es_ES |
dc.subject | Carne curada | es_ES |
dc.subject | Ácidos grasos | es_ES |
dc.subject | Lipidómica | es_ES |
dc.subject | Espectroscopía RMN | es_ES |
dc.subject | Fosfolípidos | es_ES |
dc.subject | Benchtop NMR | es_ES |
dc.subject | Chemometrics | es_ES |
dc.subject | Cured meat | es_ES |
dc.subject | Fatty acids | es_ES |
dc.subject | Lipidomics | es_ES |
dc.subject | Nuclear magnetic resonance spectroscopy | es_ES |
dc.subject | Phospholipids | es_ES |
dc.title | Lipidomic analysis and classification of Iberian dry-cured hams with low field NMR | 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 | 3104.08 Porcinos | es_ES |
dc.subject.unesco | 2301.09 Espectroscopia de Resonancia Magnética | es_ES |
dc.subject.unesco | 2302.90-3 Lípidos | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es_ES |
dc.identifier.bibliographicCitation | Pajuelo, A.; Ramiro, J. L.; Fernández‐Marcos, M. L.; Sánchez, S.; Pérez‐Palacios, T.; Antequera, T.; Marcos, C. F., Lipidomic analysis and classification of iberian dry‐cured hams with low field nmr. Food Frontiers 2023, 4 (4), 1810-1818. doi: http://dx.doi.org/10.1002/fft2.318 | 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.contributor.affiliation | Universidad de Santiago de Compostela | - |
dc.relation.publisherversion | https://onlinelibrary.wiley.com/doi/10.1002/fft2.318 | es_ES |
dc.identifier.doi | 10.1002/fft2.318 | - |
dc.identifier.publicationtitle | Food Frontiers | es_ES |
dc.identifier.publicationissue | 4 | es_ES |
dc.identifier.publicationfirstpage | 1810 | es_ES |
dc.identifier.publicationlastpage | 1818 | es_ES |
dc.identifier.publicationvolume | 4 | es_ES |
dc.identifier.orcid | 0000-0002-0095-5785 | es_ES |
dc.identifier.orcid | 0000-0001-6951-0015 | es_ES |
dc.identifier.orcid | 0000-0003-2278-7118 | es_ES |
Colección: | DQOIN - Artículos IProCar - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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fft2_318.pdf | 631,88 kB | Adobe PDF | Descargar |
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