title: Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets.
abstract: The use of α-linolenic acid and α-tocopherol enriched pork on the fatty acids and the sensory characteristics of Spanish dry-cured hams have been studied. Five batches of hams were manufactured using the posterior legs of pigs fed on diets with the same ingredients except for the oil source: sunflower (C), linseed (L) or linseed and olive (1/1, w/w, LO). Two different α-tocopheryl acetate concentrations [20 (C, L and LO) or 220 (LOE and LE)mg/kg diet] were used. Biceps femoris and Semitendinosus/Semimembranosus muscles from hams with low polyunsaturated fatty acid n-6/n-3 ratio (less than 3) were obtained from animals fed on linseed and linseed/olive oil enriched diets. However, hams from animals fed on diets added with linseed and α-tocopheryl acetate (20mg/kg diet) (batch L) were rejected by consumers because of less acceptable sensory characteristics and higher TBARs. The remaining hams had satisfactory sensory and nutritional characteristics.
authors: Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: C
authors: C
authors: Santos
authors: L
authors: L
authors: Hoz
authors: M I
authors: MI
authors: Cambero
authors: M C
authors: MC
authors: Cabeza
authors: J A
authors: JA
authors: Ordóñez