FATTY ACID PROFILE OF TWO CURED MEAT PRODUCTS: DRY-CURED HAM AND CECINA

the aim of this study was to assess the fatty acid profile of two cured meat products of similar manufacturing processes and characteristics, dry-cured ham (JA) and cecina (CE), a type of dry-cured beef. The obtained results were discussed in terms of the effects that each singular fatty acid, when consumed, could have on human health.

for this purpose, 10 samples of 100 g of JA and CE were obtained in local food stores in León, Spain. Lipids were extracted and transesterified, then a gas chromatography-mass was used to analyze the samples.

results for fatty acid profiles for JA and CE showed significant differences (p < 0.01), with these values for main lipids fractions, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively: 42.86%, 43.27% and 13.87 for JA and 46.87%, 46.96% and 6.20% for CE. SFA and MUFA percentages were slightly higher in CE at the expense of PUFA, specifically in the n-6 series, where values of 11.06% in JA and 3.91% in CE were obtained. In both products, the most prevalent fatty acid was a monounsaturated fatty acid, oleic acid, with percentages of 37.28% in JA and 38.48% in CE. Other fatty acids with higher percentages, with respect to total fat, were two saturated fatty acids: palmitic acid, 20.63% in JA and 22.95% in CE, and stearic acid, 18.65% in JA and 17.14% in CE.