Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams |
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| Authors: | Timón M L Ventanas J Carrapiso A I Jurado A García C |
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| Affiliation: | 1. Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy;2. Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia;3. Department of Animal Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy |
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| Abstract: | The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and the contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids and volatile compounds showed that lipolytic and oxidative processes occur more intensively in subcutaneous than intermuscular fat, however, few differences were found compared to those found in ham lean. |
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