Changes in fatty acid from subcutaneous adipose tissue during the maturation process of cured white ham
Keywords:
Fatty acids, Cured hamAbstract
The composition of fatty acids from the subcutaneous adipose tíssue of cured white ham has been evaluating throughout the maturation process.
A significant statistical difference (p<0.05) was found in the percentage of polyunsaturated fatty acids due to the oxidation processes which take place, and wich produce the volatile compounds responsables for the organoleptic characteristics. From a nutritional point ofview, the fat is characterized for havíng 36% saturated acids, 53% monounsaturated acids and 11% polyunsaturated acids.
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