RT Journal Article
T1 Enrichment of dry-cured ham with a-linolenic acid and a-tocopherol by the use of linseed oil and a-tocopheryl acetate in pig diets
A1 Santos Arnaiz, Carlos
A1 Hoz Perales, Lorenzo De La
A1 Cambero Rodríguez, María Isabel
A1 Cabeza Briales, María Concepción
A1 Ordóñez Pereda, Juan Antonio
AB 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.
PB Elsevier
SN 0309-1740
YR 2008
FD 2008
LK https://hdl.handle.net/20.500.14352/99191
UL https://hdl.handle.net/20.500.14352/99191
LA eng
NO Santos, C., et al. «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». Meat Science, vol. 80, n.o 3, noviembre de 2008, pp. 668-74.  https://doi.org/10.1016/j.meatsci.2008.03.004.
DS Docta Complutense
RD 15 abr 2025