title: Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages.
abstract: In the present study, fatty acid and triacylglycerol profiles were used to evaluate the possibility of authenticating Iberian dry-cured sausages according to their label specifications. 42 Commercial brand 'chorizo' and 39 commercial brand 'salchichón' sausages from Iberian pigs were purchased. 36 Samples were labelled Bellota and 45 bore the generic Ibérico label. In the market, Bellota is considered to be a better class than the generic Ibérico since products with the Bellota label are manufactured with high quality fat obtained from extensively reared pigs fed on acorns and pasture. Analyses of fatty acids and triacylglycerols were carried out by gas chromatography and a flame ion detector. A CP-SIL 88 column (highly substituted cyanopropyl phase; 50 m × 0.25 mm i.d., 0.2 µm film thickness) (Varian, Palo Alto, USA) was used for fatty acid analysis and a fused silica capillary DB-17HT column (50% phenyl-50% methylpolysiloxane; 30 m × 0.25 mm i.d., 0.15 µm film thickness) was used for triacylglycerols. Twelve fatty acids and 16 triacylglycerols were identified. Various discriminant models (linear quadratic discriminant analyses, logistic regression and support vector machines) were trained to predict the sample class (Bellota or Ibérico). These models included fatty acids and triacylglycerols separately and combined fatty acid and triacylglycerol profiles. The number of correctly classified samples according to discriminant analyses can be considered low (lower than 65%). The greatest discriminant rate was obtained when triacylglycerol profiles were included in the model, whilst using a combination of fatty acid and triacylglycerol profiles did not improve the rate of correct assignation. The values that represent the reliability of prediction of the samples according to the label specification were higher for the Ibérico class than for the Bellota class. In fact, quadratic and Support Vector Machine discriminate analyses were not able to assign the Bellota class (0%) when combined fatty acids and triacylglycerols were included in the model. The use of fatty acid and triacylglycerol profiles to discriminate Iberian dry-cured sausages in the market according to their labelling information is unclear. In order to ensure the genuineness of Iberian dry-cured sausages in the market, identification of fatty acid and triacylglycerol profiles should be combined with the application of quality standard traceability techniques.
authors.affiliation: Departamento de Ciencias Agroforestales, Universidad de Sevilla, Spain. Electronic address: albertohi@us.es.
authors.forename: Alberto
authors.initials: A
authors.lastname: Horcada
authors.forename: Víctor M
authors.initials: VM
authors.lastname: Fernández-Cabanás
authors.forename: Oliva
authors.initials: O
authors.lastname: Polvillo
authors.forename: Baltasar
authors.initials: B
authors.lastname: Botella
authors.forename: M Dolores
authors.initials: MD
authors.lastname: Cubiles
authors.forename: Rafael
authors.initials: R
authors.lastname: Pino
authors.forename: Mónica
authors.initials: M
authors.lastname: Narváez-Rivas
authors.forename: Manuel
authors.initials: M
authors.lastname: León-Camacho
authors.forename: Rafael Rodríguez
authors.initials: RR
authors.lastname: Acuña
mesh_terms: D000821:Animal Feed; D000818:Animals; D002849:Chromatography, Gas; D003890:Desiccation; D016002:Discriminant Analysis; D005227:Fatty Acids / Q000032:analysis* / Q000145:classification; D008461:Meat Products / Q000032:analysis* / Q000145:classification; D015233:Models, Statistical; D011786:Quality Control; D012680:Sensitivity and Specificity; D060388:Support Vector Machine; D013552:Swine; D014280:Triglycerides / Q000032:analysis* / Q000145:classification
chemical_list: D005227:Fatty Acids; D014280:Triglycerides
keywords: Authentication; Chorizo; Gas chromatography; Iberian pig; Salchichón