期刊
MEAT SCIENCE
卷 58, 期 1, 页码 85-91出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(00)00136-4
关键词
Iberian dry-cured ham; subcutaneous and intermuscular fat; fatty acids; volatile compounds
The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and the contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids and volatile compounds showed that lipolytic and oxidative processes occur more intensively in subcutaneous than intermuscular fat, however, few differences were found compared to those found in ham lean. (C) 2001 Elsevier Science Ltd. All rights reserved.
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