Hoz Perales, Lorenzo De LaCambero Rodríguez, María IsabelOrdóñez Pereda, Juan AntonioD'Arrigo, MatildeSantos Arnaiz, Carlos2024-02-052024-02-052004Santos, 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.2003.12.037.0308-814610.1016/j.foodchem.2003.12.037https://hdl.handle.net/20.500.14352/99122Five 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.foodchem.2003.12.037restricted access61Cooked hamFatty acidPUFAs n- 6=n- 3 ratioa-tocopherolTecnología de los alimentos3309 Tecnología de Los Alimentos