Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

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dc.contributor.authorSegura Plaza, José Francisco
dc.contributor.authorEscudero Portugués, Rosa María
dc.contributor.authorRomero De Ávila Hidalgo, María Dolores
dc.contributor.authorCambero Rodríguez, María Isabel
dc.contributor.authorLópez Bote, Clemente José
dc.date.accessioned2024-01-23T07:46:23Z
dc.date.available2024-01-23T07:46:23Z
dc.date.issued2015
dc.description.abstractAnalysis 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
dc.description.departmentDepto. de Producción Animal
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipComunidad de Madrid
dc.description.statuspub
dc.identifier.citationSegura, J., Escudero, R., Romero de Ávila, M. D., Cambero, M. I., & López-Bote, C. J. (2015). Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat. Meat science, 103, 90–95.
dc.identifier.doi10.1016/j.meatsci.2015.01.008
dc.identifier.issn0309-1740
dc.identifier.officialurlhttps://www.doi.org/10.1016/j.meatsci.2015.01.008
dc.identifier.pmid25644667
dc.identifier.urihttps://hdl.handle.net/20.500.14352/94576
dc.journal.titleMeat Science
dc.language.isoeng
dc.page.final95
dc.page.initial90
dc.publisherELSEVIER SCI LTD
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN//AGL2010-19158/ES/ENSAYOS DE TENSION Y DE ADHESION EN PRODUCTOS DE ORIGEN ANIMAL. APLICACION A LA MEJORA DEL ENVASADO DE PRODUCTOS LONCHEADOS/
dc.relation.projectIDinfo:eu-repo/grantAgreement/CAM//S2009%2FAGR-1704/ES/Nuevos sistemas de producción ganadera para maximizar la calidad de los productos cárnicos y el bienestar animal/
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu663/665
dc.subject.keywordFatty acid
dc.subject.keywordPositional distribution
dc.subject.keywordSlip point
dc.subject.keywordSubcutaneous fat
dc.subject.keywordTexture profile analysis
dc.subject.keywordTriglycerides
dc.subject.ucmTecnología de los alimentos
dc.subject.ucmAgricultura
dc.subject.ucmProducción animal
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.subject.unesco3104 Producción Animal
dc.titleEffect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number103
dspace.entity.typePublication
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relation.isAuthorOfPublication29948935-84ec-4859-987d-bb9afbc38277
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relation.isAuthorOfPublication.latestForDiscovery4cf95539-d564-4527-8e89-3d172176905c

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