Análisis y quimiometría de grasas animales / Analysis and chemometric of animal fats.
Nombre/Name
Análisis y quimiometría de grasas animales / Analysis and chemometric of animal fats.
Fecha de inicio/Start Year
10/06/2013
Instituto/Institute
CSIC - Instituto de la Grasa (IG)
Departamento/Department
Dpto. de Caracterización y Calidad de Lípidos / Lipid Characterisation and Quality Department
Línea de Investigación/Research Line
Characterization and quality of fats, oils and lipid foods. Advanced analytical strategies for quality, authenticity and traceability.
Especialización principal/Focus Area
A7. Ciencias y Tecnologías de Alimentos. A7.3 Tecnología de los alimentos
Descripción/Description
[ES] La ingesta de productos de origen animal constituye una parte importante de nuestra dieta, el consumo de estos productos conlleva, a su vez, la ingesta de los lípidos asociados a éstos. dicha fracción lipídica no solo es característica de la especie animal en cuestión, sino que sufre modificaciones durante los procesos de elaboración de estos productos cárnicos o sus derivados. Especial atención se presta a los productos derivados del cerdo ibérico. El desarrollo de nuevos métodos analíticos de los componentes lipídicos de origen animal y el estudio de los niveles de éstos, así como, las modificaciones que sufren durante el procesado es de sumo interés para la caracterización de productos cárnicos, establecer la ingesta y el régimen de vida de los animales antes del sacrificio e incluso predecir y optimizar los procesos que han tenido lugar durante su elaboración.
[EN] The intake of animal products, especially meat products, constitutes a considerable and important part of our diet. The consumption of these products entails the intake of the lipids associated with them. This lipid fraction is not only characteristic of the animal species in question, but undergoes modifications during the elaboration processes of these meat products or their derivatives. Special attention is paid to products derived from the Iberian pig. The development of new analytical methods of the lipid components and characterization of animal fats and the study and characterization of the components of fats, as well as the modifications that they suffer during the processing is very interest for the characterization of these products, establishing the animals fattening type and system before the sacrifice, and even to guess the processes that have taken place during their elaboration or to be able to establish the optimal conditions of the process.
[EN] The intake of animal products, especially meat products, constitutes a considerable and important part of our diet. The consumption of these products entails the intake of the lipids associated with them. This lipid fraction is not only characteristic of the animal species in question, but undergoes modifications during the elaboration processes of these meat products or their derivatives. Special attention is paid to products derived from the Iberian pig. The development of new analytical methods of the lipid components and characterization of animal fats and the study and characterization of the components of fats, as well as the modifications that they suffer during the processing is very interest for the characterization of these products, establishing the animals fattening type and system before the sacrifice, and even to guess the processes that have taken place during their elaboration or to be able to establish the optimal conditions of the process.