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.
Narváez-Rivas
Mónica
M
Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain.
Vicario
Isabel M
IM
Constante
E Graciani
EG
León-Camacho
Manuel
M
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