RT Journal Article
T1 Physicochemical characteristics of an a-linolenic acid and a-tocopherol-enriched cooked ham
A1 Hoz Perales, Lorenzo De La
A1 Cambero Rodríguez, María Isabel
A1 Ordóñez Pereda, Juan Antonio
A1 D'Arrigo, Matilde
A1 Santos Arnaiz, Carlos
AB 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.
PB Elsevier
SN 0308-8146
YR 2004
FD 2004
LK https://hdl.handle.net/20.500.14352/99122
UL https://hdl.handle.net/20.500.14352/99122
LA eng
NO 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.
NO Ministerio de Ciencia y Tecnología (España)
DS Docta Complutense
RD 2 sept 2025