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Seasonal variations in fatty acids composition of Istrian and Dalmatian prosciutto

Doc. Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, 10000 Zagreb
Tina Lešić, mag. ing. biotehnologije ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, 10000 Zagreb
Prof. Nada Vahčić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb;
Ivana Raspović ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb;
Doc. Mladenka Malenica Staver ; Odjel za biotehnologiju Sveučilišta u Rijeci, Radmile Matejčić 2, 51000 Rijeka;
Prof. Greta Krešić ; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci, Primorska 42, 51410 Opatija
Tanja Bogdanović ; Hrvatski veterinarski institut, Veterinarski zavod Split, Laboratorij za analitičku kemiju i rezidue, Poljička cesta 33, 21000 Split
Prof. Dragan Kovačević ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Franje Kuhača 20, 31000 Osijek

Abstract

In this study, seasonal variations in fatty acid composition of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids present in Istrian and Dalmatian prosciutto, were investigated. Prosciutto samples, produced according to traditional recipes and using traditional technologies by different producers from Istria (n=43) and Dalmatia (n=30), were sampled on the annual fairs during three-year period of production (2012-2014). Fatty acid methyl esters were analysed using gas chromatography-flame ionisation (GC-FID) after the extraction of total fat using the standardized Soxhlet method. In both types of prosciutto, the results showed the highest representation of oleic acid (C18:1n-9), followed by palmitic (C16:0), stearic (C18:0) and linoleic (C18:2n-6) acid, representing fatty acid composition typical for pork meat products. Statistically significant differences between Istrian and Dalmatian prosciutto in individual fatty acids during three year production period were not determined. In Istrian prosciutto according to year of production, significant differences (p<0.05) in SFA, MUFA, PUFA n-6 and PUFA n-3 groups and their ratios with exception PUFA/SFA were observed. However, at the same timeframe in samples of Dalmatian prosciutto significant difference was observed only for MUFA content. It could be concluded that season of production could significantly influence the dry-cured meat products fatty acid profile, especially in the case of Istrian prosciutto.

Keywords

fatty acid composition; seasonal variations; Istrian prosciutto; Dalmatian prosciutto; SFA; MUFA and PUFA

Hrčak ID:

149293

URI

https://hrcak.srce.hr/149293

Publication date:

31.8.2015.

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