Professional paper
https://doi.org/10.31727/m.20.2.3
Nutritional value of dry ham and prosciutto
Đuro Senčić
; Poljoprivredni fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Poljoprivredni fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Abstract
Due to the high content of table salt and cholesterol, as well as smoke compounds, dry-cured meat products are considered a type of food which is bad for human health because it contributes to the development of atherosclerosis and hypertension. However, dry ham and prosciutto are considered foods of animal origin for human consumption that are rich in nutrients. They represent an important source of protein and fat, which are partially disintegrated by the action of endogenous enzymes protease and lipase. They are an especially rich source of free amino acids (essential and non-essential) and fatty acids. The composition of free amino acids depends on the genotype of the pig (enzymatic composition of muscles), the processing technology and the length of curing of dry ham and prosciutto. The composition of free fatty acids mainly depends on the method of pig feeding (feed formulation) and pig rearing (open, closed), as well as on the genotype of pigs. The ratio between polyunsaturated (PUFA) and saturated (SFA) fatty acids in dry ham and prosciutto is usually below the recommended values (0.4-1), while the ratio between total n-6 and n-3 fatty acids is often above the WHO recommended values (2003). People suffering from cardiovascular diseases and hypertension need be careful when incorporating dry ham and prosciutto into their diet due to the high content of table salt (sodium). Dry ham and prosciutto are a good source of minerals, especially zinc, iron and selenium, as well as vitamins, especially B-group vitamins. Due to the high content of nutrients in easily digestible and free form, dry ham and prosciutto are particularly suitable for athletes.
Keywords
dry ham; prosciutto; nutritional value
Hrčak ID:
196219
URI
Publication date:
20.3.2018.
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