Hoz Perales, Lorenzo De LaCambero Rodríguez, María IsabelSantos Arnaiz, CarlosHerranz Hernández, María BeatrizOrdóñez Pereda, Juan Antonio2024-01-162024-01-162006De La Hoz, L., Cambero, M., Santos, C., Herranz, B., & Ordóñez, J. (2007). Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid Α-linolenic and Α-tocopherol. Food Chemistry, 101(4), 1701-1706. https://doi.org/10.1016/j.foodchem.2006.04.0380308-814610.1016/j.foodchem.2006.04.038https://hdl.handle.net/20.500.14352/93414The effects of using α-linolenic and α-tocopherol acid-enriched pork on the fatty acids and sensory characteristics of Spanish dry-cured loins were investigated. For the study, five batches of Spanish dry-cured loins were manufactured using pork loin enriched in polyunsaturated n − 3 fatty acids and α-tocopherol. Tissues were obtained from pigs fed on diets with the same ingredients, except for the oil source which corresponded to: [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and two different amounts of α-tocopheryl acetate [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. Dry-cured loins with polyunsaturated fatty acid n6/n3 ratios below 4 were obtained from linseed and linseed/olive oil-enriched batches. Dry-cured loin manufactured with pork from animals fed on diets enriched only with linseed oil presented the worst sensory characteristics and higher TBAR values than did dry-cured loins from animals fed on diets enriched with linseed and olive oil and linseed oil plus tocopheryl acetate.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal article1873-7072https://doi.org/10.1016/j.foodchem.2006.04.038restricted access663/665Dry-cured loinFatty acidPUFA n6/n3 ratioa-TocopherolTecnología de los alimentos3309 Tecnología de Los Alimentos