Napredna pretraga

Pregled bibliografske jedinice broj: 779767

Differences in fatty acid composition of Istrian vs Dalmatian prosciutto ; Traditional Foods from Adriatic to Caucasus ; Sarajevo, 1.-4.10.2015.


Pleadin, Jelka; Vahčić, Nada; Malenica Staver, Mladenka; Vulić, Ana; Barbir, Tina; Raspović, Ivana; Mikuš, Tomislav; Kovačević, Dragan
Differences in fatty acid composition of Istrian vs Dalmatian prosciutto ; Traditional Foods from Adriatic to Caucasus ; Sarajevo, 1.-4.10.2015. // Traditional Foods from Adriatic to Caucasus, Abstract book
Tekirdag: Namik Kemal University, Faculty of agriculture Department of Food Engineering, 2015. str. 142-142 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Differences in fatty acid composition of Istrian vs Dalmatian prosciutto ; Traditional Foods from Adriatic to Caucasus ; Sarajevo, 1.-4.10.2015.
(Differences in fatty acid composition of Istrian vs Dalmatian prosciutto)

Autori
Pleadin, Jelka ; Vahčić, Nada ; Malenica Staver, Mladenka ; Vulić, Ana ; Barbir, Tina ; Raspović, Ivana ; Mikuš, Tomislav ; Kovačević, Dragan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Traditional Foods from Adriatic to Caucasus, Abstract book / - Tekirdag : Namik Kemal University, Faculty of agriculture Department of Food Engineering, 2015, 142-142

ISBN
978-605-4265-37-4

Skup
Traditional Foods from Adriatic to Caucasus

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 1-4.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fatty acid composition ; Istrian prosciutto ; Dalmatian prosciutto ; SFA ; MUFA ; PUFA

Sažetak
Due to the application of various technological processes during prosciutto production and various activities of technological microflora, particularly vivid during fermentation and long- term ripening, a complex process of fat lipolysis, formation of free fatty acids, degradation of short-chain fatty acids and their oxidation take place. In this study, differences in fatty acid composition of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids present in Istrian (n =41) and Dalmatian prosciutto (n=20) were investigated. These products were produced by different producers located in Istria and Dalmatia according to traditional recipes and using traditional technologies, and were sampled from the markets in the 2012-2015 period. Fatty acid methyl esters were analysed using gas chromatography (GC- FID) preceded by the extraction of total fat using the standardized Soxhlet method. In both types of prosciutto, the study results showed the highest representation of oleic acid (C18:1n-9C), followed by palmitic (C16:0), stearic (C18:0) and linoleic (C18:2n-6) acid, i.e. the fatty acid representation typical of pork meat products. In the Istrian and Dalmatian prosciutto under study, the following fatty acid mass fraction ratios were established: n-6/n-3, 17.04±9.11 and 8.38±4.59, respectively ; PUFA/SFA, 0.21±0.08 and 0.17±0.05, respectively, and MUFA/SFA, 1.21±0.17 and 1.17±0.13, respectively. Fatty acid composition of these prosciuttos significantly varied (p < 0.05) both when it comes to the representation of individual fatty acids and fatty acid groups, which can be attributed to a number of factors such as feeding regimen, age, body weight and genotype of the pigs the raw materials (fresh pork legs) were retrieved from, as well as to the differences in technological processes implemented in the production of these autochthonous meat products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek