Polymorphic fingerprint as an approach to authenticate Iberian pig categories

High-commercial-value products are often susceptible to food fraud. Among them, Iberian dry-cured ham is highly appreciated due to its particular and sensory, but also nutritional, properties. There are four different Iberian ham categories (namely bellota, recebo, cebo de campo and cebo), which dir...

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Detalles Bibliográficos
Autores: Bayés-García, Laura, Colomer-Llombart, E., Aguilar Jimenez, M., Pallàs, Maria Teresa
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/181977
Acceso en línea:https://hdl.handle.net/2445/181977
Access Level:acceso abierto
Palabra clave:Cristal·lografia
Polimorfisme (Cristal·lografia)
Porc
Crystallography
Polymorphism (Crystallography)
Swine
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spelling Polymorphic fingerprint as an approach to authenticate Iberian pig categoriesBayés-García, LauraColomer-Llombart, E.Aguilar Jimenez, M.Pallàs, Maria TeresaCristal·lografiaPolimorfisme (Cristal·lografia)PorcCrystallographyPolymorphism (Crystallography)SwineHigh-commercial-value products are often susceptible to food fraud. Among them, Iberian dry-cured ham is highly appreciated due to its particular and sensory, but also nutritional, properties. There are four different Iberian ham categories (namely bellota, recebo, cebo de campo and cebo), which directly depend on the rearing system of the pig during the last stage of the fattening phase. However, there is still a lack of a normalized and robust method capable of authenticating the different product categories and, therefore, preventing mislabeling. In the present work, we characterized the polymorphic behavior of raw (before curing) lipid extracts belonging to the four categories of Iberian pig. A total of 80 different samples were analyzed by DSC, and synchrotron radiation XRD experiments were carried out for selected ones. The results obtained showed that bellota and recebo categories exhibited essentially the same crystallization and polymorphic behavior and this was significantly different (p < 0.05) from that of cebo de campo and cebo. The latter exhibited higher crystallization and melting temperatures than bellota and recebo samples, due to the occurrence of an additional β′-2L polymorphic form. By considering the differences in rearing systems of pigs belonging to the different categories, we concluded that the key factor which determined the polymorphism of Iberian pig lipid extracts was not the physical exercise practiced by the pig, but the inclusion of acorns in the feeding system. This work demonstrated that thermal and crystallographic techniques, like DSC and XRD, may be promoted to be used as fingerprinting tools for the authentication of high-value food products.Springer Verlag2021202120212021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion13 p.application/pdfhttps://hdl.handle.net/2445/181977Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1002/aocs.12543Journal of the American Oil Chemists Society, 2021, vol. 98, num. 11, p. 1093-1105https://doi.org/10.1002/aocs.12543cc-by (c) The Authors, 2021http://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1819772026-05-29T05:05:01Z
dc.title.none.fl_str_mv Polymorphic fingerprint as an approach to authenticate Iberian pig categories
title Polymorphic fingerprint as an approach to authenticate Iberian pig categories
spellingShingle Polymorphic fingerprint as an approach to authenticate Iberian pig categories
Bayés-García, Laura
Cristal·lografia
Polimorfisme (Cristal·lografia)
Porc
Crystallography
Polymorphism (Crystallography)
Swine
title_short Polymorphic fingerprint as an approach to authenticate Iberian pig categories
title_full Polymorphic fingerprint as an approach to authenticate Iberian pig categories
title_fullStr Polymorphic fingerprint as an approach to authenticate Iberian pig categories
title_full_unstemmed Polymorphic fingerprint as an approach to authenticate Iberian pig categories
title_sort Polymorphic fingerprint as an approach to authenticate Iberian pig categories
dc.creator.none.fl_str_mv Bayés-García, Laura
Colomer-Llombart, E.
Aguilar Jimenez, M.
Pallàs, Maria Teresa
author Bayés-García, Laura
author_facet Bayés-García, Laura
Colomer-Llombart, E.
Aguilar Jimenez, M.
Pallàs, Maria Teresa
author_role author
author2 Colomer-Llombart, E.
Aguilar Jimenez, M.
Pallàs, Maria Teresa
author2_role author
author
author
dc.subject.none.fl_str_mv Cristal·lografia
Polimorfisme (Cristal·lografia)
Porc
Crystallography
Polymorphism (Crystallography)
Swine
topic Cristal·lografia
Polimorfisme (Cristal·lografia)
Porc
Crystallography
Polymorphism (Crystallography)
Swine
description High-commercial-value products are often susceptible to food fraud. Among them, Iberian dry-cured ham is highly appreciated due to its particular and sensory, but also nutritional, properties. There are four different Iberian ham categories (namely bellota, recebo, cebo de campo and cebo), which directly depend on the rearing system of the pig during the last stage of the fattening phase. However, there is still a lack of a normalized and robust method capable of authenticating the different product categories and, therefore, preventing mislabeling. In the present work, we characterized the polymorphic behavior of raw (before curing) lipid extracts belonging to the four categories of Iberian pig. A total of 80 different samples were analyzed by DSC, and synchrotron radiation XRD experiments were carried out for selected ones. The results obtained showed that bellota and recebo categories exhibited essentially the same crystallization and polymorphic behavior and this was significantly different (p < 0.05) from that of cebo de campo and cebo. The latter exhibited higher crystallization and melting temperatures than bellota and recebo samples, due to the occurrence of an additional β′-2L polymorphic form. By considering the differences in rearing systems of pigs belonging to the different categories, we concluded that the key factor which determined the polymorphism of Iberian pig lipid extracts was not the physical exercise practiced by the pig, but the inclusion of acorns in the feeding system. This work demonstrated that thermal and crystallographic techniques, like DSC and XRD, may be promoted to be used as fingerprinting tools for the authentication of high-value food products.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/181977
url https://hdl.handle.net/2445/181977
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1002/aocs.12543
Journal of the American Oil Chemists Society, 2021, vol. 98, num. 11, p. 1093-1105
https://doi.org/10.1002/aocs.12543
dc.rights.none.fl_str_mv cc-by (c) The Authors, 2021
http://creativecommons.org/licenses/by/3.0/es/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) The Authors, 2021
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 13 p.
application/pdf
dc.publisher.none.fl_str_mv Springer Verlag
publisher.none.fl_str_mv Springer Verlag
dc.source.none.fl_str_mv Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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