title: Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham.
abstract: The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL), were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace×Italian Large White pigs. Furthermore, correlations between lipid oxidation and calcium, magnesium, iron, zinc, copper and nickel concentrations, determined in Parma ham fat, was also investigated. Results highlighted a correlation between the oxidative state of Parma ham fat and the pigs' diet; in particular the addition of 3% PHL led to a more stable depot fat towards lipid oxidation compared to the addition of lard. Finally, Parma ham fat from treatment C showed higher concentrations of Ca (p<0.01) and Mg (p<0.05) compared to those from control, A, and treatment B groups. On the contrary, no significant differences were found for Fe, Zn, Cu and Ni.
authors: University of Modena and Reggio Emilia, Department of Chemistry, via G.Campi 183, 41100 Modena, Italy.
authors: Giorgia
authors: G
authors: Ferrari
authors: Paolo
authors: P
authors: Lambertini
authors: Daniela
authors: D
authors: Manzini
authors: Andrea
authors: A
authors: Marchetti
authors: Simona
authors: S
authors: Sighinolfi
authors: Giacinto
authors: G
authors: Della Casa