title: Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat.
abstract: Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional distribution of FA. When C16:0 was in Sn-2, the SP depended on the FA present in Sn-1,3. Hardness was related to the FA concentration in external positions of TG. A significant direct linear correlation between hardness against C18:0, SFA and average chain length (ACL) and inverse against C18:1, C18:2 and PUFA and unsaturation index (UI) in external positions was found. Adhesiveness was related to SFA, C16:0, C18:0, C18:1, MUFA, UI and ACL exclusively in Sn-2 position. A different role of FA in Sn-2 and Sn-1,3 positions on SP and texture properties of fat was found.
authors: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: J
authors: J
authors: Segura
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: R
authors: R
authors: Escudero
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: M D
authors: MD
authors: Romero de Ávila
authors: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. Electronic address: icambero@vet.ucm.es.
authors: M I
authors: MI
authors: Cambero
authors: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: C J
authors: CJ
authors: López-Bote
mesh_terms: D000818:Animals; D003890:Desiccation; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006244:Hardness; D006801:Humans; D000069466:Red Meat / Q000032:analysis*; D050151:Subcutaneous Fat / Q000737:chemistry*; D013552:Swine; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D014280:Triglycerides
keywords: Fatty acid; Positional distribution; Slip point; Subcutaneous fat; Texture profile analysis; Triglycerides