Fatty acid profile of two cured meat products: dry-cured ham and cecina.
[EN] Abstract Introduction and objectives: the aim of this study was to assess the fatty acid profile of two cured meat products of similar manufacturing processes and characteristics, dry-cured ham (JA) and cecina (CE), a type of dry-cured beef. The obtained results were discussed in terms of the e...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2015 |
| País: | España |
| Recursos: | Universidad de León |
| Repositório: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:dnet:buleria_____::e3bec93ae781e1f2998d870be79d049c |
| Acesso em linha: | https://hdl.handle.net/10612/28027 https://dx.doi.org/10.3305/nh.2015.32.1.8911 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Tecnología de los alimentos Fatty acids Health Meat products 3309 Tecnología de Los Alimentos |
| Resumo: | [EN] Abstract Introduction and objectives: the aim of this study was to assess the fatty acid profile of two cured meat products of similar manufacturing processes and characteristics, dry-cured ham (JA) and cecina (CE), a type of dry-cured beef. The obtained results were discussed in terms of the effects that each singular fatty acid, when consumed, could have on human health. Materials and methods: for this purpose, 10 samples of 100 g of JA and CE were obtained in local food stores in León, Spain. Lipids were extracted and transesterified, then a gas chromatography-mass was used to analyze the samples. Results and discussion: results for fatty acid profiles for JA and CE showed significant differences (p <0.01), with these values for main lipids fractions, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively: 42.86%, 43.27% and 13.87 for JA and 46.87%, 46.96% and 6.20% for CE. SFA and MUFA percentages were slightly higher in CE at the expense of PUFA, specifically in the n-6 series, where values of 11.06% in JA and 3.91% in CE were obtained. In both products, the most prevalent fatty acid was a monounsaturated fatty acid, oleic acid, with percentages of 37.28% in JA and 38.48% in CE. Other fatty acids with higher percentages, with respect to total fat, were two saturated fatty acids: palmitic acid, 20.63% in JA and 22.95% in CE, and stearic acid, 18.65% in JA and 17.14% in CE. |
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