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Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds

Lia Vasconcelos1,2, Luís G Dias1, Ana Leite1

  • 1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

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Summary

Muscle type significantly impacts dry-cured ham characteristics. Differences in physicochemical properties, fatty acids, and volatile compounds influence flavor perception and allow for sample discrimination.

Keywords:
Bísaro breeddry-cured hamfatty acid profilemuscle typephysicochemical characteristicsvolatile compounds

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Area of Science:

  • Food Science
  • Meat Science
  • Analytical Chemistry

Background:

  • Dry-cured ham production involves complex biochemical changes.
  • Different muscle types (semimembranosus, biceps femoris, semitendinosus) possess unique compositions.
  • Understanding these variations is crucial for optimizing ham quality and flavor.

Purpose of the Study:

  • To investigate the influence of muscle type on the physicochemical properties, fatty acid profiles, and volatile compounds of dry-cured Bísaro ham.
  • To correlate these characteristics with potential flavor differences.
  • To assess the feasibility of discriminating ham samples based on muscle of origin.

Main Methods:

  • Analysis of physicochemical parameters (e.g., drying degree, intramuscular fat, collagen).
  • Gas chromatography-mass spectrometry (GC-MS) for fatty acid and volatile compound profiling.
  • Multivariate statistical analysis for sample discrimination.

Main Results:

  • Muscle type significantly affected physicochemical parameters, drying degree, and intramuscular fat/collagen content.
  • Polyunsaturated fatty acid (PUFA) content varied inversely with fat content across muscle types.
  • Strecker degradation products and sulfur compounds differed significantly, impacting flavor profiles; SM muscle showed higher sulfur compounds.
  • Multivariate analysis successfully discriminated ham samples by muscle type.

Conclusions:

  • Muscle origin is a key determinant of dry-cured ham's chemical composition and sensory attributes.
  • Variations in volatile compounds, particularly Strecker and sulfur compounds, significantly influence flavor.
  • The study demonstrates the potential for muscle-specific characterization in dry-cured ham production.