Izvorni znanstveni članak
https://doi.org/10.31727/m.21.1.5
Fatty acids composition of Slavonian Ham salted with coarse sea and fine rock salt
Krešimir Mastanjević
orcid.org/0000-0002-2110-6141
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Dragan Kovačević
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Nives Bušić
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Dunja Čeple
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Tina Lešić
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Jelka Pleadin
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Sažetak
The aim of the paper was to evaluate the influence of different types of salt (coarse sea salt (CSS) and fine rock salt (FRS)) on the composition of fatty acids in Slavonian ham. The determination of fatty acid composition was carried out at the end of the production process. After the extraction of fat using the standardised Soxhlet method, fatty acid methyl esters were analysed using the gas chromatography with flame ionization detection method (GC-FID). The composition of fatty acids was determined with respect to groups of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, as well as ratios of n -6/ n-3 and PUFA/SFA. The results obtained by determining the fatty acid composition of Slavonian ham cured with CSS and FRS revealed that oleic acid (C18: 1n9) was the most dominant fatty acid from the MUFA group (43.43 and 43.44%), with palmitic acid (C16: 0) being the most dominant among SFA acids (23.67 and 23.21%) and linoleic acid (C18: 2n-6c) being the most dominant among PUFA acids (9.74 and 10.48%). The influence of the type of salt on the fatty acid composition of Slavonian ham was statistically significant (p <0.05). The PUFA/SFA (0.29 - 0.32) and n-6 / n-3 (19.60 - 19.88) ratios for Slavonian hams cured with CSS and FRS corresponded with previously published data for different Croatian and European prosciuttos and hams.
Ključne riječi
Slavonian ham; fatty acids; SFA; MUFA and PUFA
Hrčak ID:
217666
URI
Datum izdavanja:
5.3.2019.
njemački hrvatski talijanski španjolski
Posjeta: 2.102 *