Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials and Dry-Cured Ham Manufactured
2.2. Fatty Acids Determination
2.3. Free Amino Acids Determination
2.4. Statystical Analysis
3. Results and Discussion
3.1. Total Fatty Acid Composition
3.2. Fatty Acid Composition of Neutral Lipids Fraction
3.3. Fatty Acid Composition of Polar Lipids Fraction
3.4. Free Fatty Acids
3.5. Free Amino Acids
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Lipid Fraction | Processing Time | p-Value | ||||
---|---|---|---|---|---|---|
Day 0 (n = 24) | 14 Months (n = 24) | 18 Months (n = 24) | 22 Months (n = 24) | 24 Months (n = 24) | ||
Neutral lipids (% total) | 871.1 ± 57.2 c (95.4) | 750.1 ± 50.3 bc (91.4) | 587.1 ± 24.3 ab (84.8) | 493.8 ±35.3 a (82.1) | 578.7 ± 42.6 ab (83.4) | <0.0001 |
Polar lipids (% total) | 23.4 ± 0.6 c (2.57) | 9.0 ± 0.2 b (1.1) | 3.7 ± 0.4 a (0.54) | 3.07 ± 0.4 a (0.5) | 2.9 ± 0.2 a (0.4) | <0.0001 |
Free fatty acids (% total) | 18.3 ± 0.7 a (2.0) | 61.9 ± 6.3 b (7.5) | 101.7 ± 5.4 c (14.7) | 104.9 ± 2.2 c (17.4) | 112.6 ± 7.0 c (16.2) | <0.0001 |
Fatty Acid | Processing Time | p-Value | ||||
---|---|---|---|---|---|---|
Day 0 (n = 24) | 14 Months (n = 24) | 18 Months (n = 24) | 22 Months (n = 24) | 24 Months (n = 24) | ||
C14:0 | 11.3 ± 0.4 bc | 12.4 ± 1.0 c | 7.0 ± 0.1 a | 5.7 ± 0.9 a | 7.2 ± 0.7 a | <0.0001 |
C16:0 | 222.5 ± 4.8 c | 182.8 ± 11.7 bc | 136.2 ±0.5 ab | 111.0 ± 20.9 a | 131.9 ± 17.5 ab | 0.001 |
C16:1 | 32.1 ± 2.2 bc | 40.3 ± 3.3 c | 20.3 ± 2.2 a | 18.7 ± 3.6 a | 20.2 ± 3.0 a | 0.001 |
C18:0 | 107.1 ± 2.1 c | 69.5 ± 6.6 a | 68.4 ± 4.7 a | 52.1 ± 11.2 a | 65.0 ± 9.3 a | 0.004 |
C18:1 | 384.3 ± 41.2 c | 342.3 ± 36.5 b | 271.6 ± 17.4 a | 222.6 ± 27.9 a | 274.3 ± 29.9 a | 0.001 |
C18:2 | 91.7 ± 10.9 b | 81.9 ± 3.9 ab | 66.5 ± 4.5 a | 64.9 ± 15.0 a | 63.2 ± 9.3 a | 0.006 |
C18:3 | 4.5 ± 0.2 c | 3.7 ± 0.7 bc | 1.9 ± 0.1 a | 2.2 ± 0.4 ab | 2.1 ± 0.2 ab | 0.002 |
C20:0 | 1.4 ± 0.1 b | 0.9 ± 0.1 ab | 0.9 ± 0.0 a | 0.7 ± 0.1 a | 0.9 ± 0.1 a | 0.010 |
C20:4 | 16.3± 1.4 a | 16.1 ± 0.8 a | 14.2 ± 0.5 a | 15.7 ± 5.1 a | 13.9 ± 4.1 a | 0.96 |
ΣSFA | 342.3 ± 7.1 c | 265.6 ± 16.8 ab | 212.6 ± 5.2 a | 169.5 ± 33.2 a | 205.0 ± 27.5 a | 0.001 |
ΣMUFA | 416.4 ± 42.3 c | 382.6 ± 39.4 b | 291.9 ± 9.2 a | 241.3 ± 32.8 a | 294.5 ± 34.7 a | 0.008 |
ΣPUFA | 112.4 ± 12.3 c | 101.8 ± 4.5 a | 82.6 ± 4.2 a | 82.9 ± 20.4 a | 79.2 ± 13.6 a | 0.041 |
Fatty Acid | Processing Time | p-Value | ||||
---|---|---|---|---|---|---|
Day 0 (n = 24) | 14 Months (n = 24) | 18 Months (n = 24) | 22 Months (n = 24) | 24 Months (n = 24) | ||
C14:0 | 0.2 ± 0.0 b | nd | 0.02 ± 0.03 a | 0.02 ± 0.02 a | 0.02 ± 0.02 a | 0.001 |
C16:0 | 5.3 ± 0.01 c | 2.1 ± 0.1 b | 1.0 ± 0.2 a | 0.1 ± 0.1 a | 0.7 ± 0.1 a | <0.0001 |
C16:1 | 0.1 ± 0.0 a | 0.1 ± 0.1 a | nd | nd | 0.03 ± 0.03 a | 0.090 |
C18:0 | 2.7 ± 0.1 c | 1.6 ± 0.2 b | 0.7 ± 0.2 a | 0.8 ± 0.2 a | 0.9 ± 0.1 a | <0.0001 |
C18:1 | 4.2 ± 0.3 c | 2.2 ± 0.1 b | 1.1 ± 0.1 a | 0.7 ± 0.0 a | 0.6 ± 0.1 a | <0.0001 |
C18:2 | 8.1 ± 0.4 c | 2.5 ± 0.3 b | 0.6 ± 0.2 a | 0.6 ± 0.1 a | 0.5 ± 0.1 a | <0.0001 |
C18:3 | 0.1 ± 0.0 b | nd | nd | nd | nd | <0.0001 |
C20:0 | 0.02 ± 0.02 a | nd | nd | nd | nd | 0.452 |
C20:4 | 2.7 ± 0.2 b | 0.7 ± 0.2 a | 0.3 ± 0.1 a | 0.2 ± 0.1 a | 0.2 ± 0.1 a | <0.0001 |
ΣSFA | 8.1 ± 0.1 c | 3.7 ± 0.2 b | 1.8 ± 0.3 a | 1.5 ± 0.2 a | 1.6 ± 0.2 a | <0.0001 |
ΣMUFA | 4.3 ± 0.3 c | 2.3 ± 0.1 b | 1.1 ± 0.1 a | 0.7 ± 0.0 a | 0.6 ± 0.0 a | <0.0001 |
ΣPUFA | 11.0 ± 0.5 c | 3.1 ± 0.4 b | 0.9 ± 0.2 a | 0.8 ± 0.2 a | 0.7 ± 0.1 a | <0.0001 |
Fatty Acid | Processing Time | p-Value | ||||
---|---|---|---|---|---|---|
Day 0 (n = 24) | 14 Months (n = 24) | 18 Months (n = 24) | 22 Months (n = 24) | 24 Months (n = 24) | ||
C14:0 | 0.3 ± 0.0 a | 0.7 ± 0.1 ab | 1.1 ± 0.2 bc | 1.2 ± 0.1 bc | 1.3 ± 0.1 c | 0.001 |
C16:0 | 3.9 ± 0.2 a | 12.5 ± 1.0 b | 17.1 ± 2.0 bc | 21.6 ± 0.7 cd | 23.6 ± 1.7 d | <0.0001 |
C16:1 | 0.5 ± 0.0 a | 1.8 ± 0.0 a | 3.8 ± 0.9 b | 3.9 ± 0.3 b | 3.8 ± 0.1 b | <0.0001 |
C18:0 | 2.4 ± 0.4 a | 7.3 ± 0.9 bc | 7.1 ± 0.8 b | 9.9 ± 0.8 bc | 11.3 ± 1.3 c | <0.0001 |
C18:1 | 8.3 ± 0.4 a | 23.8 ± 2.3 ab | 39.6 ± 7.1 bc | 44.9 ± 4.1 c | 50.3 ± 2.2 c | <0.0001 |
C18:2 | 2.3 ± 0.2 a | 11.6 ± 1.4 b | 14.3 ± 0.9 bc | 17.7 ± 1.7 c | 17.0 ± 1.2 bc | <0.0001 |
C18:3 | 0.1 ± 0.0 a | 0.3 ± 0.0 ab | 0.5 ± 0.1 b | 0.5 ± 0.0 b | 0.5 ± 0.0 b | <0.0001 |
C20:0 | 0.1 ± 0.0 a | 0.1 ± 0.0 a | 0.1 ± 0.0 a | 0.1 ± 0.0 a | 0.1 ± 0.0 a | 0.298 |
C20:4 | 0.4 ± 0.1 a | 3.8 ± 0.5 b | 3.6 ± 0.2 ab | 4.9 ± 1.1 b | 4.6 ± 1.1 b | 0.009 |
ΣSFA | 6.6 ± 0.6 a | 20.6 ± 2.1 b | 29.5 ± 1.9 c | 32.9 ± 0.3 c | 36.4 ± 2.9 c | <0.0001 |
ΣMUFA | 8.8 ± 0.4 a | 25.5 ± 2.3 b | 51.3 ± 2.6 c | 48.8 ± 4.4 c | 54.1 ± 2.2 c | <0.0001 |
ΣPUFA | 2.8 ± 0.3 a | 15.7 ± 1.9 b | 20.7 ± 1.6 b | 23.3 ± 2.8 b | 22.2 ± 2.2 b | <0.0001 |
Amino Acid | Processing Time | p-Value | ||||
---|---|---|---|---|---|---|
Day 0 (n = 24) | 14 Months (n = 24) | 18 Months (n = 24) | 22 Months (n = 24) | 24 Months (n = 24) | ||
Asp | 0.2 ± 0.0 a | 4.1 ± 0.3 b | 3.7 ± 0.2 b | 3.5 ± 1.5 b | 3.4 ± 0.3 b | <0.0001 |
Glu | 0.4 ± 0.0 a | 13.2 ± 0.9 b | 11.4 ± 0.5 b | 10.4 ± 1.2 b | 10.2 ± 0.7 b | <0.0001 |
Asn | 0.1 ± 0.0 a | 0.4 ± 0.0 ab | 0.7 ± 0.1 b | 0.7 ± 0.1 b | 0.4 ± 0.1 ab | <0.0001 |
Ser | 0.3 ± 0.1 a | 0.9 ± 0.1 c | 0.9 ± 0.1 c | 0.4 ± 0.0 ab | 0.8 ± 0.1 bc | <0.0001 |
Thr + Gly | 0.7 ± 0.1 a | 2.3 ± 0.2 b | 2.4 ± 0.2 b | 2.4 ± 0.5 b | 2.4 ± 0.2 b | <0.0001 |
Arg | 2.9 ± 0.2 a | 7.4 ± 0.5 c | 7.4 ± 0.4 c | 5.2 ± 0.6 b | 5.5 ± 0.4 b | <0.0001 |
Ala | 1.0 ± 0.1 a | 7.9 ± 0.6 b | 7.5 ± 0.9 b | 8.2 ± 0.9 b | 9.1 ± 0.6 b | <0.0001 |
Tyr | 0.2 ± 0.0 a | 2.9 ± 0.2 bc | 3.2 ± 0.1 c | 2.5 ± 0.3 bc | 2.5 ± 0.1 b | <0.0001 |
His | 1.7 ± 0.2 a | 5.6 ± 0.3 b | 5.2 ± 0.4 b | 4.7 ± 0.6 b | 2.6 ± 0.2 a | <0.0001 |
Met + Trip | 0.6 ± 0.1 a | 2.9 ± 0.2 b | 3.6 ± 0.2 b | 3.6 ± 0.5 b | 3.5 ± 0.2 b | <0.0001 |
Val | 0.4 ± 0.1 a | 4.5 ± 0.3 b | 4.9 ± 0.4 b | 4.5 ± 0.7 b | 4.1 ± 0.2 b | <0.0001 |
Phe | 0.4 ± 0.1 a | 3.9 ± 0.2 b | 4.2 ± 0.2 b | 4.3 ± 0.6 b | 4.5 ± 0.5 b | <0.0001 |
Ile | 0.3 ± 0.0 a | 3.9 ± 0.3 b | 4.4 ± 0.2 b | 4.6 ± 0.7 b | 4.4 ± 0.2 b | <0.0001 |
Leu | 0.4 ± 0.1 a | 7.8 ± 0.5 b | 8.3 ± 0.4 b | 8.2 ± 1.0 b | 8.5 ± 0.5 b | <0.0001 |
Lys | 0.5 ± 0.1 a | 12.0 ± 0.8 bc | 13.1 ± 1.2 c | 8.8 ± 1.6 bc | 8.3 ± 1.0 b | <0.0001 |
Total | 10.4 ± 1.2 a | 81.2 ± 5.1 c | 81.0 ± 2.4 bc | 72.1 ± 9.6 b | 70.1 ±4.4 c | <0.0001 |
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Salazar, E.; Cayuela, J.M.; Abellán, A.; Bueno-Gavilá, E.; Tejada, L. Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham. Foods 2020, 9, 1170. https://doi.org/10.3390/foods9091170
Salazar E, Cayuela JM, Abellán A, Bueno-Gavilá E, Tejada L. Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham. Foods. 2020; 9(9):1170. https://doi.org/10.3390/foods9091170
Chicago/Turabian StyleSalazar, Eva, José Mª Cayuela, Adela Abellán, Estefanía Bueno-Gavilá, and Luis Tejada. 2020. "Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham" Foods 9, no. 9: 1170. https://doi.org/10.3390/foods9091170