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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


Puni tekst: hrvatski pdf 406 Kb

str. 279-284

preuzimanja: 699

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Puni tekst: engleski pdf 964 Kb

str. 307-313

preuzimanja: 386

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Sažetak

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.

Ključne riječi

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

Hrčak ID:

112121

URI

https://hrcak.srce.hr/112121

Datum izdavanja:

15.8.2013.

Podaci na drugim jezicima: hrvatski njemački talijanski

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