Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams
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 p...
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| Veröffentlicht in: | Slovenski veterinarski zbornik 2008, Vol.92 (1), p.53-60 |
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| creator | Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept Polak, T Spacapan, D., MIP, Nova Gorica (Slovenia) Andronikov, D Gasperlin, L |
| description | 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. |
| format | Article |
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Biotechnical Fac., Food science and Techology Dept ; Polak, T ; Spacapan, D., MIP, Nova Gorica (Slovenia) ; Andronikov, D ; Gasperlin, L</creator><creatorcontrib>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept ; Polak, T ; Spacapan, D., MIP, Nova Gorica (Slovenia) ; Andronikov, D ; Gasperlin, L</creatorcontrib><description>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.</description><identifier>ISSN: 1580-4003</identifier><language>eng</language><subject>ACIDE GRAS ; ACIDOS GRASOS ; AHUMADO ; ALEMANIA ; ALLEMAGNE ; CARNE ; CARNE DE CERDO ; CARNE SALADA ; CERDO ; COMMON SALT ; COMPOSICION APROXIMADA ; COMPOSITION GLOBALE ; CORPS GRAS ; CURED MEAT ; DRYING ; ESLOVENIA ; FATS ; FATTY ACIDS ; FUMAGE ; GERMANY ; GRASAS ; HAMS ; http://www.fao.org/aos/agrovoc#c_16022 ; http://www.fao.org/aos/agrovoc#c_2038 ; http://www.fao.org/aos/agrovoc#c_2402 ; http://www.fao.org/aos/agrovoc#c_26819 ; http://www.fao.org/aos/agrovoc#c_2816 ; http://www.fao.org/aos/agrovoc#c_2818 ; http://www.fao.org/aos/agrovoc#c_3245 ; http://www.fao.org/aos/agrovoc#c_32803 ; http://www.fao.org/aos/agrovoc#c_34123 ; http://www.fao.org/aos/agrovoc#c_3481 ; http://www.fao.org/aos/agrovoc#c_4026 ; http://www.fao.org/aos/agrovoc#c_4669 ; http://www.fao.org/aos/agrovoc#c_4680 ; http://www.fao.org/aos/agrovoc#c_6120 ; http://www.fao.org/aos/agrovoc#c_7118 ; http://www.fao.org/aos/agrovoc#c_7555 ; ITALIA ; ITALIE ; ITALY ; JAMBON ; JAMON ; MEAT ; MEAT PRODUCTS ; PORCIN ; PORK ; PROCEDENCIA ; PRODUCTOS DE LA CARNE ; PRODUIT CARNE ; PROVENANCE ; PROXIMATE COMPOSITION ; SAL ; SECADO ; SECHAGE ; SEL DE CUISINE ; SLOVENIA ; SLOVENIE ; SMOKING ; SWINE ; VIANDE ; VIANDE PORCINE ; VIANDE SALEE</subject><ispartof>Slovenski veterinarski zbornik, 2008, Vol.92 (1), p.53-60</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept</creatorcontrib><creatorcontrib>Polak, T</creatorcontrib><creatorcontrib>Spacapan, D., MIP, Nova Gorica (Slovenia)</creatorcontrib><creatorcontrib>Andronikov, D</creatorcontrib><creatorcontrib>Gasperlin, L</creatorcontrib><title>Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams</title><title>Slovenski veterinarski zbornik</title><description>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.</description><subject>ACIDE GRAS</subject><subject>ACIDOS GRASOS</subject><subject>AHUMADO</subject><subject>ALEMANIA</subject><subject>ALLEMAGNE</subject><subject>CARNE</subject><subject>CARNE DE CERDO</subject><subject>CARNE SALADA</subject><subject>CERDO</subject><subject>COMMON SALT</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSITION GLOBALE</subject><subject>CORPS GRAS</subject><subject>CURED MEAT</subject><subject>DRYING</subject><subject>ESLOVENIA</subject><subject>FATS</subject><subject>FATTY ACIDS</subject><subject>FUMAGE</subject><subject>GERMANY</subject><subject>GRASAS</subject><subject>HAMS</subject><subject>http://www.fao.org/aos/agrovoc#c_16022</subject><subject>http://www.fao.org/aos/agrovoc#c_2038</subject><subject>http://www.fao.org/aos/agrovoc#c_2402</subject><subject>http://www.fao.org/aos/agrovoc#c_26819</subject><subject>http://www.fao.org/aos/agrovoc#c_2816</subject><subject>http://www.fao.org/aos/agrovoc#c_2818</subject><subject>http://www.fao.org/aos/agrovoc#c_3245</subject><subject>http://www.fao.org/aos/agrovoc#c_32803</subject><subject>http://www.fao.org/aos/agrovoc#c_34123</subject><subject>http://www.fao.org/aos/agrovoc#c_3481</subject><subject>http://www.fao.org/aos/agrovoc#c_4026</subject><subject>http://www.fao.org/aos/agrovoc#c_4669</subject><subject>http://www.fao.org/aos/agrovoc#c_4680</subject><subject>http://www.fao.org/aos/agrovoc#c_6120</subject><subject>http://www.fao.org/aos/agrovoc#c_7118</subject><subject>http://www.fao.org/aos/agrovoc#c_7555</subject><subject>ITALIA</subject><subject>ITALIE</subject><subject>ITALY</subject><subject>JAMBON</subject><subject>JAMON</subject><subject>MEAT</subject><subject>MEAT PRODUCTS</subject><subject>PORCIN</subject><subject>PORK</subject><subject>PROCEDENCIA</subject><subject>PRODUCTOS DE LA CARNE</subject><subject>PRODUIT CARNE</subject><subject>PROVENANCE</subject><subject>PROXIMATE COMPOSITION</subject><subject>SAL</subject><subject>SECADO</subject><subject>SECHAGE</subject><subject>SEL DE CUISINE</subject><subject>SLOVENIA</subject><subject>SLOVENIE</subject><subject>SMOKING</subject><subject>SWINE</subject><subject>VIANDE</subject><subject>VIANDE PORCINE</subject><subject>VIANDE SALEE</subject><issn>1580-4003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFjMsKwjAQRbNQsD4-QZgfCIy2pd2Lonv3NeRRR9qkTFqkf28Q997NvXAOdyGyQ1mjLBDzlVjH-EIsyupQZeJx866brNcWggNWb-jVOFqGwNSSB-UNDBzMpEcKHgbLFAyk5ZI2S6XJgA79ECJ9hXRieJZ6Ymvgqfq4FUunumh3v96I_eV8P12lU6FRLVNsIh0Ra0wp8_wf_wAjUT6-</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept</creator><creator>Polak, T</creator><creator>Spacapan, D., MIP, Nova Gorica (Slovenia)</creator><creator>Andronikov, D</creator><creator>Gasperlin, L</creator><scope>FBQ</scope></search><sort><creationdate>2008</creationdate><title>Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams</title><author>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept ; Polak, T ; Spacapan, D., MIP, Nova Gorica (Slovenia) ; Andronikov, D ; Gasperlin, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_si20080000533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>ACIDE GRAS</topic><topic>ACIDOS GRASOS</topic><topic>AHUMADO</topic><topic>ALEMANIA</topic><topic>ALLEMAGNE</topic><topic>CARNE</topic><topic>CARNE DE CERDO</topic><topic>CARNE SALADA</topic><topic>CERDO</topic><topic>COMMON SALT</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSITION GLOBALE</topic><topic>CORPS GRAS</topic><topic>CURED MEAT</topic><topic>DRYING</topic><topic>ESLOVENIA</topic><topic>FATS</topic><topic>FATTY ACIDS</topic><topic>FUMAGE</topic><topic>GERMANY</topic><topic>GRASAS</topic><topic>HAMS</topic><topic>http://www.fao.org/aos/agrovoc#c_16022</topic><topic>http://www.fao.org/aos/agrovoc#c_2038</topic><topic>http://www.fao.org/aos/agrovoc#c_2402</topic><topic>http://www.fao.org/aos/agrovoc#c_26819</topic><topic>http://www.fao.org/aos/agrovoc#c_2816</topic><topic>http://www.fao.org/aos/agrovoc#c_2818</topic><topic>http://www.fao.org/aos/agrovoc#c_3245</topic><topic>http://www.fao.org/aos/agrovoc#c_32803</topic><topic>http://www.fao.org/aos/agrovoc#c_34123</topic><topic>http://www.fao.org/aos/agrovoc#c_3481</topic><topic>http://www.fao.org/aos/agrovoc#c_4026</topic><topic>http://www.fao.org/aos/agrovoc#c_4669</topic><topic>http://www.fao.org/aos/agrovoc#c_4680</topic><topic>http://www.fao.org/aos/agrovoc#c_6120</topic><topic>http://www.fao.org/aos/agrovoc#c_7118</topic><topic>http://www.fao.org/aos/agrovoc#c_7555</topic><topic>ITALIA</topic><topic>ITALIE</topic><topic>ITALY</topic><topic>JAMBON</topic><topic>JAMON</topic><topic>MEAT</topic><topic>MEAT PRODUCTS</topic><topic>PORCIN</topic><topic>PORK</topic><topic>PROCEDENCIA</topic><topic>PRODUCTOS DE LA CARNE</topic><topic>PRODUIT CARNE</topic><topic>PROVENANCE</topic><topic>PROXIMATE COMPOSITION</topic><topic>SAL</topic><topic>SECADO</topic><topic>SECHAGE</topic><topic>SEL DE CUISINE</topic><topic>SLOVENIA</topic><topic>SLOVENIE</topic><topic>SMOKING</topic><topic>SWINE</topic><topic>VIANDE</topic><topic>VIANDE PORCINE</topic><topic>VIANDE SALEE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept</creatorcontrib><creatorcontrib>Polak, T</creatorcontrib><creatorcontrib>Spacapan, D., MIP, Nova Gorica (Slovenia)</creatorcontrib><creatorcontrib>Andronikov, D</creatorcontrib><creatorcontrib>Gasperlin, L</creatorcontrib><collection>AGRIS</collection><jtitle>Slovenski veterinarski zbornik</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac., Food science and Techology Dept</au><au>Polak, T</au><au>Spacapan, D., MIP, Nova Gorica (Slovenia)</au><au>Andronikov, D</au><au>Gasperlin, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams</atitle><jtitle>Slovenski veterinarski zbornik</jtitle><date>2008</date><risdate>2008</risdate><volume>92</volume><issue>1</issue><spage>53</spage><epage>60</epage><pages>53-60</pages><issn>1580-4003</issn><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.</abstract></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1580-4003 |
| ispartof | Slovenski veterinarski zbornik, 2008, Vol.92 (1), p.53-60 |
| issn | 1580-4003 |
| language | eng |
| recordid | cdi_fao_agris_si2008000053 |
| source | Alma/SFX Local Collection; EZB Electronic Journals Library |
| subjects | ACIDE GRAS ACIDOS GRASOS AHUMADO ALEMANIA ALLEMAGNE CARNE CARNE DE CERDO CARNE SALADA CERDO COMMON SALT COMPOSICION APROXIMADA COMPOSITION GLOBALE CORPS GRAS CURED MEAT DRYING ESLOVENIA FATS FATTY ACIDS FUMAGE GERMANY GRASAS HAMS http://www.fao.org/aos/agrovoc#c_16022 http://www.fao.org/aos/agrovoc#c_2038 http://www.fao.org/aos/agrovoc#c_2402 http://www.fao.org/aos/agrovoc#c_26819 http://www.fao.org/aos/agrovoc#c_2816 http://www.fao.org/aos/agrovoc#c_2818 http://www.fao.org/aos/agrovoc#c_3245 http://www.fao.org/aos/agrovoc#c_32803 http://www.fao.org/aos/agrovoc#c_34123 http://www.fao.org/aos/agrovoc#c_3481 http://www.fao.org/aos/agrovoc#c_4026 http://www.fao.org/aos/agrovoc#c_4669 http://www.fao.org/aos/agrovoc#c_4680 http://www.fao.org/aos/agrovoc#c_6120 http://www.fao.org/aos/agrovoc#c_7118 http://www.fao.org/aos/agrovoc#c_7555 ITALIA ITALIE ITALY JAMBON JAMON MEAT MEAT PRODUCTS PORCIN PORK PROCEDENCIA PRODUCTOS DE LA CARNE PRODUIT CARNE PROVENANCE PROXIMATE COMPOSITION SAL SECADO SECHAGE SEL DE CUISINE SLOVENIA SLOVENIE SMOKING SWINE VIANDE VIANDE PORCINE VIANDE SALEE |
| title | Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams |
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