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Fat content and fatty acid composition in Istrian and Dalmatian dry-cured ham

Nives Marušić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb
Sanja Vidaček ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb
Tibor Janči ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb
Tomislav Petrak ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb
Helga Medić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb
Marinko Petrović ; Centar za kontrolu namirnica, Prehrambeno-biotehnološki fakultet, Jagićeva 31, Zagreb

Abstract

The aim of this research was to analyze the content of fat and fatty acid composition in samples of M. biceps femoris of Istrian and
Dalmatian dry-cured ham. Contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty
acids (PUFA) were analyzed. Fat content in Istrian dry-cured ham was 7.45 – 21.12%, whereas it was 9.49 – 21.29% in Dalmatian
dry-cured ham. The fatty acid content of Istrian and Dalmatian dry-cured ham did not diff er; Istrian and Dalmatian dry-cured hams
contain 39 - 41% SFA, 51 - 53% MUFA and 8% PUFA. The ratio of PUFA/SFA in Istrian and Dalmatian dry-cured ham is 0.20 (recommended PUFA/SFA > 0.4), while the ratio of n6/n3 was 15 – 17. According to recommendations, the ratio of n6/n3 in dry-cured hams is generally close to the upper allowable limit.

Keywords

Istrian dry-cured ham; Dalmatian dry-cured ham; fatty acid content; n6/n3

Hrčak ID:

112121

URI

https://hrcak.srce.hr/112121

Publication date:

15.8.2013.

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