Highresolution1H NMRspectroscopy was proposed for the determination of the fattyacidchain profile of lipids in porkmeatproducts during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. QuantitativeNMR analysis provided the fattyacidchain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fattyacid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fattyacidchains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meatproducts
Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy
SICILIANO, Carlo;DI GIOIA, Maria Luisa;LEGGIO, Antonella;LIGUORI, Angelo
2013-01-01
Abstract
Highresolution1H NMRspectroscopy was proposed for the determination of the fattyacidchain profile of lipids in porkmeatproducts during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. QuantitativeNMR analysis provided the fattyacidchain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fattyacid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fattyacidchains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meatproductsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
