Person:
López Bote, Clemente José

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First Name
Clemente José
Last Name
López Bote
URI
https://hdl.handle.net/20.500.14352/80468
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Producción Animal
Area
Producción Animal
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Author: Escudero Portugués, Rosa María × Subject: 663/665 ×

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    Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
    (Meat Science, 2015) Segura Plaza, José Francisco; Escudero Portugués, Rosa María; Romero De Ávila Hidalgo, María Dolores; Cambero Rodríguez, María Isabel; López Bote, Clemente José
    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