| Literature DB >> 23122096 |
Carlo Siciliano1, Emilia Belsito, Rosaria De Marco, Maria Luisa Di Gioia, Antonella Leggio, Angelo Liguori.
Abstract
High resolution (1)H NMR spectroscopy was proposed for the determination of the fatty acid chain profile of lipids in pork meat products during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. Quantitative NMR analysis provided the fatty acid chain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fatty acid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fatty acid chains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meat products.Entities:
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Year: 2012 PMID： 23122096 DOI： 10.1016/j.foodchem.2012.08.058
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514