Fatty acid composition of salami from different countries and their nutritional implications.
'Milano-type' salami from 13 European and American countries were analysed to establish their nutritional value in relation to fat and fatty acid composition. The fat content, fatty acid profile, ratio of n-6/n-3 polyunsaturated fatty acids, ratio of hypocholesterolemic/hypercholesterolemic fatty acids (h/H) and the contribution to the daily intake recommended for the population were studied. Differences (P<0.05) in the dry matter, pH, water activity, fat content, and percentages of saturated, monounsaturated and polyunsaturated fatty acids were found. Principal component analysis permitted samples to be separated into three different groups: (1) salamis from Chile, Mexico and Brazil, with high n-6/n-3 ratios (14-16), medium iodine index (73-76) and high h/H ratios (2.6-2.7); (2) European salamis and salamis from Costa Rica and USA, with medium and high n-6/n-3 ratios (8-15), low iodine index (62-72) and low h/H ratios (2.1-2.6); and (3) products from Peru, with the lowest n-6/n-3 ratio (7.2), the highest iodine index (about 80) and medium h/H ratio (2.5).
Herranz
Beatriz
B
Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain.
Ordóñez
Juan A
JA
De La Hoz
Lorenzo
L
Hierro
Eva
E
Soto
Elena
E
Cambero
M Isabel
MI
D000818:Animals; D003364:Costa Rica; D005060:Europe; D005227:Fatty Acids / Q000737:chemistry*; D005504:Food Analysis; D008461:Meat Products / Q000032:analysis*; D009753:Nutritive Value; D013552:Swine; D014481:United States
D005227:Fatty Acids