Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Fernández, Manuela; Ordóñez, J.A.; Cambero, M.I.; Santos, C.; Pin, Carmen; Hoz, Lorenzo de la

doi:10.1016/j.foodchem.2006.01.006

Cited by 219 publications

(178 citation statements)

References 14 publications

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“…MUFA and PUFA in human diets have been observed to decrease cholesterol levels in blood and to favour low incidence of cardiovascular diseases (Mattson and Grundy, 1985). The levels found in this study are lower but not too far from those found in Iberian ham, with approximately 49% of C18:1 n-9 (Fernández et al, 2007), considered a healthy product in the diet (García-Rebollo et al, 1998). In fact, the oxidation of unsaturated fatty acids, especially oleic acid, can form volatile compounds that can differentiate Iberian hams and JT from other hams of different geographical origin and different ingredients in the feeding (Luna et al, 2006).…”

Section: Discussioncontrasting

confidence: 53%

“…Values of PUFA/SFA above 0.4 and of n-6/n-3 below 4 are recommended (UK Department of Health, 1994). According to these recommendations, dry-cured ham would not be within the desirable limits, not even ham from Iberian pigs (Fernández et al, 2007). The lower PUFA/SFA ratio found in all hams in 2007 (p ≤ 0.01) is probably the result of the increase in fatness.…”

Section: Discussionmentioning

confidence: 98%

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Fatty acid composition of selected varieties of Spanish dry-cured ham. Surveys from 1995 and 2007

Sierra¹

1970

Span. j. agric. res.

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A total of 94 dry-cured white hams were purchased in the North-East of Spain in two years: 1995 and 2007, belonging to three different varieties: 'Jamón Serrano' Traditional Speciality Guaranteed with a minimum of 7 months of curing time (JS), a common non-labelled inexpensive dry-ham and less than 6 months of curing time (J6m) and 'Jamón de Teruel' Protected Designation of Origin with a minimum of 12 months of curing time (JT). From these samples, the leg was deboned and a slice of the Biceps femoris was obtained which was then vacuum packaged and kept frozen until the fatty acid composition was analyzed. Only those fatty acids detected in 1995 have been taken in consideration for the comparison in 2007. Significant interactions between the year of the survey and the type of ham appeared only in minor fatty acids. The type of ham influenced most fatty acids, with JT showing the highest proportion of C16:0 and the lowest of C18:2 n-6 and C18:3 n-3 (p < 0.001) in both surveys. The highest percentage of oleic acid found in all hams in 2007 implied a significantly higher monounsaturated fatty acids composition in this year than in 1995. All types of hams and year of survey could be separated through a principal component analysis, which demonstrates the different quality of these hams in terms of fatty acid composition and that the dry-cured ham industry is in constant development towards a healthier fatty acid composition.Additional key words: fatty acid development; intramuscular fat; Serrano ham; Teruel ham. Resumen Composición en ácidos grasos de variedades españolas de jamón curado. Muestreos de 1995 y 2007Un total de 94 jamones de cerdo blanco fueron adquiridos en el Noreste de España en dos ocasiones: 1995 y 2007, procedentes de 3 variedades distintas: 'Jamón Serrano' Especialidad Tradicional Garantizada con un mínimo de 7 meses de curación (JS), un jamón común sin marca y económico de menos de 6 meses de curación (J6m) y 'Jamón de Teruel' Denominación de Origen Protegida con un mínimo de 12 meses de curación (JT). En todos ellos, se deshuesó el pernil y se obtuvo un filete del músculo Biceps femoris, que se envasó al vacío y congeló hasta que se realizaron los análisis de la composición en ácidos grasos. Sólo aquellos ácidos grasos detectados en 1995 se tuvieron en cuenta para la comparación en 2007. Interacciones significativas entre el año del muestreo y el tipo de jamón han aparecido sólo en ácidos grasos minoritarios. El tipo de jamón ha tenido una influencia significativa en la mayoría de áci-dos grasos, siendo JT el que mayor proporción mostró de C16:0 y el que menor tuvo de C18:2 n-6 y C18:3 n-3 (p < 0,001) en ambos muestreos. El mayor contenido en ácido oleico encontrado en todos los jamones en 2007 provocó significativamente un mayor contenido en ácidos grasos monoinsaturados en este año frente a 1995. Cada tipo de jamón y año de muestreo pudo separarse a través de un análisis de componentes principales, lo que demuestra la diferente calidad de cada uno de ellos en cuanto a composición en á...

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Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 98%

Fatty acid composition of selected varieties of Spanish dry-cured ham. Surveys from 1995 and 2007

Sierra¹

1970

Span. j. agric. res.

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“…NW was the group that presented the highest values. Finally, the levels obtained from h/H ratio were lower than those considered favorable (h/H ≥ 2.5; see Fernández et al, 2007). The percentage of fatty acids considered as hypocholesterolemic (C18:1n9, C18:2n6, C18:3n3, C20:3n6, C20:4n6) was higher in NW (43.0%) than in weaned animals (42.4%), while the amount of hypercholesterolemic fatty acids (C14:0 and C16:0) showed the opposite behavior NW (29.1%), W1 (29.0) and W2 (30.1).…”

Section: Fatty Acid Compositionmentioning

confidence: 94%

“…NV: nutritional value = = Σ(C14:0 + C16:0)/Σ(C18:1n9c + C18:2n6c) (Estévez et al, 2004). h/H: hypocholesterolemic/ hypercholesterolemic ratio = [Σ(C18:1n9c, C18:2n6c, C18:3n3, C20:3n6, C20:4n6)/Σ(C14:0 and C16:0)] (Fernández et al, 2007). IA: index of atherogenicity = (uS' + vS")/(xP + yM + zM'), where S' = C14:0, S" = C16:0; P = Σ(n-6 + n-3 PUFAs); and M = C18:1n9c + M'= Σ(other MUFAs).…”

Section: Discriminant Analysismentioning

confidence: 99%

Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p<0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

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“…Atherogenic (AI), thrombogenic (TI) (Okrouhlá et al, 2013), and hypo/hypercholesterolemic (h/H) (Fernández et al, 2007) PUFA + 3 × n-3 PUFA + n-3/n-6 PUFA); h/H = [(sum of C18:1n-9, C18:1n-7, C18:2n-6, C18:3n-6, C18:3n-3, C20:3n-6, C20:4n-6, C20:5n-3, C22:4n-6, C22:5n-3, and C22:6n-3)/(sum of C14:0 and C16:0)]; in which, MUFA = monounsaturated fatty acids.…”

Section: Methodsmentioning

confidence: 99%

Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat

et al. 2018

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Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Cited by 219 publications

References 14 publications

Fatty acid composition of selected varieties of Spanish dry-cured ham. Surveys from 1995 and 2007

Fatty acid composition of selected varieties of Spanish dry-cured ham. Surveys from 1995 and 2007

Meat quality of veal: Discriminatory ability of weaning status

Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat

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