Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

The aim of this study was to determine the influence of different genotypes of pigs ((Landrace x large Yorkshire) x Duroc (LYD) and Black Slavonian (BS) pig) on the colour, fat content and fatty acid composition of smoked dry-cured ham and identify volatile aroma-active compounds. The fat content was determined by applying the Smedes method and the composition of fatty acids by using the gas chromatography, while volatile aroma-active compounds were investigated by using the headspace-solid phase microextraction (HS-SPME) and the gas chromatography-mass spectrometry (GC-MS). Different genotypes of pigs did not show a statistically significant difference (p>0.05) in total fat content, but there was a difference in the proportion of individual fatty acids. We identified a total of 103 volatile compounds belonging to the following groups of chemical compounds: 19 aromatic hydrocarbons, 17 aliphatic hydrocarbons, 17 ketones, 15 phenols, 14 aldehydes, 11 alcohols, 5 acids, 2 terpenes and 1 sulphur compound. The most abundant chemical groups of compounds in samples of smoked dry-cured ham from LYD pigs were aldehydes, phenols and aromatic hydrocarbons, while the most abundant chemical groups of compounds in samples of smoked dry-cured ham of BS genotype were phenols, aldehydes and alcohols.

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Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2021.1884204 ◽

2021 ◽

pp. 1-11

Author(s):

Iván Samaniego ◽

Susana Espín ◽

James Quiroz ◽

Carmen Rosales ◽

Wilman Carrillo ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fat Content ◽

Cocoa Beans

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Fat content and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation

Journal of Dairy Research ◽

10.1017/s0022029908003336 ◽

2008 ◽

Vol 75 (3) ◽

pp. 302-309 ◽

Cited By ~ 15

Author(s):

Jan Pikul ◽

Jacek Wójtowski ◽

Romualda Danków ◽

Beata Kuczyńska ◽

Jacek Łojek

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Equus Caballus ◽

Fat Content ◽

Slight Effect ◽

Milk Samples ◽

Stage Of Lactation ◽

Fatty Acids Profile

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

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