Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham
Food sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment...
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| Language: | English |
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3596 |
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| author | Eva Bruna-García Marta Miguel-Castro Beatriz Isabel-Redondo |
| author_facet | Eva Bruna-García Marta Miguel-Castro Beatriz Isabel-Redondo |
| author_sort | Eva Bruna-García |
| collection | DOAJ |
| description | Food sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment, but there are some by-products that are not destined for direct consumption. In this context, previous studies have used trimmed fat to obtain a bioactive essence rich in antioxidants and monounsaturated fatty acids. Furthermore, it is important to keep in mind that the consumer’s decision is influenced by the nutritional/health and sensory characteristics of the product and its shelf life. The objective of the present study was to evaluate consumer acceptance and/or preference of different essences obtained from the trimmed fat of sliced Iberian ham and to determine the microbiological and physicochemical stability of the selected sustainable essence over time. The results showed that this essence is generally accepted by consumers and is microbiologically stable over time. |
| format | Article |
| id | doaj-art-c38b83a2a3824b4eb2c77c2d10b38847 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c38b83a2a3824b4eb2c77c2d10b388472024-11-26T18:04:29ZengMDPI AGFoods2304-81582024-11-011322359610.3390/foods13223596Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian HamEva Bruna-García0Marta Miguel-Castro1Beatriz Isabel-Redondo2Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, SpainDepartment of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, SpainAnimal Production Department, Faculty of Veterinary, Complutense University of Madrid, 28040 Madrid, SpainFood sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment, but there are some by-products that are not destined for direct consumption. In this context, previous studies have used trimmed fat to obtain a bioactive essence rich in antioxidants and monounsaturated fatty acids. Furthermore, it is important to keep in mind that the consumer’s decision is influenced by the nutritional/health and sensory characteristics of the product and its shelf life. The objective of the present study was to evaluate consumer acceptance and/or preference of different essences obtained from the trimmed fat of sliced Iberian ham and to determine the microbiological and physicochemical stability of the selected sustainable essence over time. The results showed that this essence is generally accepted by consumers and is microbiologically stable over time.https://www.mdpi.com/2304-8158/13/22/3596qualityshelf lifehealthy fatsIberian ham |
| spellingShingle | Eva Bruna-García Marta Miguel-Castro Beatriz Isabel-Redondo Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham Foods quality shelf life healthy fats Iberian ham |
| title | Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham |
| title_full | Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham |
| title_fullStr | Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham |
| title_full_unstemmed | Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham |
| title_short | Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham |
| title_sort | evaluation of the sensory quality and shelf life of a bioactive essence rich in monounsaturated fatty acids and antioxidants obtained from eco sustainable iberian ham |
| topic | quality shelf life healthy fats Iberian ham |
| url | https://www.mdpi.com/2304-8158/13/22/3596 |
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