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

Ekaterina N. Epova, Sylvain Bérail, Tea Zuliani, Julien Malherbe, Laurence Sarthou, Manuel Valiente, Olivier F.X. Donard

Research output: Contribution to journalArticleResearchpeer-review

5 Citations (Scopus)

Abstract

© 2017 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.
Original languageEnglish
Pages (from-to)313-322
JournalFood Chemistry
Volume246
DOIs
Publication statusPublished - 25 Apr 2018

Keywords

  • 87 86 Sr/ Sr isotope ratio
  • Dry-cured ham
  • Geographic origin
  • Multi-collector ICP-MS
  • Multielemental analysis
  • Salt

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