Zlender, Bozidar and Polak, Tomaz and Spacapan, Dajana and Andronikov, Darko and Gasperlin, Lea (2008) Influence of raw matter origin and production period on fattyacid composition of dry-cured hams. Acta agriculturae Slovenica, 92 (1). pp. 53-60.
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Abstract
We have here investigated the fatty acid composition in the muscle (Mm. biceps femoris, semitendinosus and semimembranosus) of Vipava and Vipava-style hams made from fresh pork legs that originate from Slovenia, and from Germany and Italy, respectively. Dry-cured hams are
produced under technology protected according to recognized geographical indications for Vipava ham, a salt-cured ham that is air-dried rather than smoked. The fatty acid compositions of samples were determined by gas-liquid chromatography following in-situ transesterification. On
average, hams contained 6.89% of intramuscular and intermuscular fat, with the fatty-acid composition as 50.0% monounsaturated, 11.8% polyunsaturated (PUFA) and 38.0% saturated fatty acids. The origin of the raw matter has significant influence the PUFAs in hams, which
were 2.0% lower in products from pigs of Slovenian (own) rearing. The important indicators of lipid nutritive value, as P/S ratio (0.31), content of n-3 (0.68%) and n-6 (9.02%) PUFAs, and ratio of n-6/n-3 PUFAs (14.1), are similar to those cited in the literature for other types of dry-cured
hams from south European regions produced from pigs reared under intensive systems.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids. Slovenia |
| Subjects: | Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Darko Andronikov |
| Date Deposited: | 10 Sep 2013 11:15 |
| Last Modified: | 10 Sep 2013 11:15 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/6881 |
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