87Sr/86Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2018

87Sr/86Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt

Résumé

We have examined the potential of discriminant inorganic constituents (trace‐, ultra‐trace elements and Sr isotope ratios) to assess the origin of world famous brands of European dry‐cured hams. The variation of the multielemental composition with principal component analysis allowed to discriminate the origin of Bayonne hams. Determined ratio 87Sr/86Sr was recognized as a strong additional distinctive parameter. The ratio 87Sr/86Sr allowed to better separate all the different categories of hams in addition to the multi‐elemental detection. The major contribution of the value 87Sr/86Sr for the Bayonne ham is directly related to its curing due to the salt used in process coming from the nearby salt mine Salies‐de‐Béarn. Since the salt represents around 4% of the final product, it will therefore strongly influence the elemental and isotopic composition of hams. The overall discrimination potential of strontium isotope ratio is evidenced in the final statistical discrimination of the origin of hams.

Domaines

Chimie
Fichier non déposé

Dates et versions

hal-01678844 , version 1 (09-01-2018)

Identifiants

Citer

E.N. Epova, Sylvain Bérail, T. Zuliani, Julien Malherbe, L. Sarthou, et al.. 87Sr/86Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt. Food Chemistry, 2018, 246, pp.313-322. ⟨10.1016/j.foodchem.2017.10.143⟩. ⟨hal-01678844⟩
42 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More