Physicochemical characteristics of an a-linolenic acid and a-tocopherol-enriched cooked ham
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2004
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Elsevier
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Santos, C., et al. «Physicochemical Characteristics of an α-Linolenic Acid and α-Tocopherol-Enriched Cooked Ham». Food Chemistry, vol. 88, n.o 1, noviembre de 2004, pp. 123-28. https://doi.org/10.1016/j.foodchem.2003.12.037.
Abstract
Five batches of cooked hams were manufactured using pork legs enriched in polyunsaturated n−3 fatty acids and α-tocopherol from animals fed on diets with the same ingredients excepting the oil source [sunflower oil (batch control, C), linseed oil (L), 1/1 w/w linseed and olive oil (LO) and 20 (C, L and LO) or 200 (LOE and LE) mg/kg diet of α-tocopherol]. A final product was obtained enriched in n−3 fatty acids with a healthier polyunsaturated fatty acid n6/n3 ratio (<3) from all linseed oil-enriched batches than those of the Control (10.5). The only significant differences (p<0.05) found in cooked hams were in the fatty acid composition and the α-tocopherol content.