Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process.
Changes in diacylglycerols, monoacylglycerols, and free fatty acid composition of subcutaneous fat of six Iberian hams during the dry-cured process were investigated. In addition, an analytical method for simultaneous quantification of diacylglycerols, monoacylglycerols, and free fatty acid by solid-phase extraction-gas chromatography was developed. The different molecular species of free fatty acids, monoacylglycerols, and diacylglycerols and 1,2- and 1,3-isomers of diacylglycerols have been described for the first time in this type of sample. A logarithmic increase of the 1,3-diacylglycerol profile throughout the processing time has been found, reaching a balance value of 62% around 500 days. The formation of diacylglycerol isomers takes place, although the 1,3-/1,2-diacylglycerol ratio increases during the process to 1.65 due to isomerization of the 1,2-form toward the 1,3-form. The profiles of monoacyl- and diacylglycerols and free fatty acids follow the same trend. The experimental values of free fatty acid are greater than theoretical prediction, probably due to phospholipid and monoacylglycerol hydrolysis.
Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain.
Mónica
M
Narváez-Rivas
Isabel M
IM
Vicario
E Graciani
EG
Constante
Manuel
M
León-Camacho
D000818:Animals; D004075:Diglycerides / Q000032:analysis* / Q000737:chemistry; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D008297:Male; D008460:Meat / Q000032:analysis; D050178:Monoglycerides / Q000032:analysis*; D015203:Reproducibility of Results; D013030:Spain; D050151:Subcutaneous Fat / Q000737:chemistry*; D013552:Swine
D004075:Diglycerides; D005230:Fatty Acids, Nonesterified; D050178:Monoglycerides