期刊
MEAT SCIENCE
卷 103, 期 -, 页码 90-95出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.01.008
关键词
Triglycerides; Fatty acid; Positional distribution; Slip point; Texture profile analysis; Subcutaneous fat
资金
- Newgan [S2009/AGR-1704]
- Comunidad de Madrid [AGL2010-19158]
- CEI Campus Moncloa UCM-UPM, Madrid, Spain
Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional distribution of FA. When C16:0 was in Sn-2, the SP depended on the FA present in Sn-1,3. Hardness was related to the FA concentration in external positions of TG. A significant direct linear correlation between hardness against C18:0, SFA and average chain length (ACL) and inverse against C18:1, C18:2 and PUFA and unsaturation index (UI) in external positions was found. Adhesiveness was related to SFA, C16:0, C18:0, C18:1, MUFA, UI and ACL exclusively in Sn-2 position. A different role of FA in Sn-2 and Sn-1,3 positions on SP and texture properties of fat was found. (C) 2015 Elsevier Ltd. All rights reserved.
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