Fat Quality of Tuscany Dry-Cured Ham

J. Sanchez del Pulgar; M. Lucarini; G. Saccani; P. Gabrielli; A. Aguzzi; G. Lombardi Boccia

Fat Quality of Tuscany Dry-Cured Ham

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Sanchez del Pulgar

J. Sanchez del Pulgar ¹CREA AN, Via Ardeatina 546, Roma, Italy

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M. Lucarini

M. Lucarini ¹CREA AN, Via Ardeatina 546, Roma, Italy

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G. Saccani

G. Saccani ²SSICA, Viale Tanara 31/a Parma, Italy; massimo.lucarini@crea.gov.it

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P. Gabrielli

P. Gabrielli
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A. Aguzzi

A. Aguzzi
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, and

G. Lombardi Boccia

G. Lombardi Boccia ¹CREA AN, Via Ardeatina 546, Roma, Italy

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Type:: Chapter

Pages:: 975–976

DOI:: https://doi.org/10.3920/9789086868605_437

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This study aimed to the chemical-nutritional characterization of Prosciutto Toscano dry-cured ham, an Italian Protected Designation of Origin (PDO) product, with especial attention to the fat fraction: C18:1 was present at the highest concentration and it accounted for nearly 50% of all fatty acids, followed by C16:0 and C18:2. In the trimmed out of fat sample the main change was found in the ratio between monounsaturated and polyunsaturated fatty acids. From a nutritional point of view, Toscano ham trimmed out of fat should be more suitable for low-calorie diets, whereas the nutritional fatty acids profile that better meet nutritional recommendation is given by Toscano ham.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Fat Quality of Tuscany Dry-Cured Ham

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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