RT Journal Article
T1 Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
A1 Segura Plaza, José Francisco
A1 Escudero Portugués, Rosa María
A1 Romero De Ávila Hidalgo, María Dolores
A1 Cambero Rodríguez, María Isabel
A1 López Bote, Clemente José
AB 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
PB ELSEVIER SCI LTD
SN 0309-1740
YR 2015
FD 2015
LK https://hdl.handle.net/20.500.14352/94576
UL https://hdl.handle.net/20.500.14352/94576
LA eng
NO Segura, 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.
NO Comunidad de Madrid
DS Docta Complutense
RD 23 abr 2025