• Corpus ID: 18574708

Seasonal variations in fatty acids composition of Istrian and Dalmatian prosciutto

@inproceedings{Pleadin2015SeasonalVI,
  title={Seasonal variations in fatty acids composition of Istrian and Dalmatian prosciutto},
  author={Jelka Pleadin and Nada Vah{\vc}i{\'c} and Mladenka Malenica Staver and Greta Kre{\vs}i{\'c} and T. Bogdanovi{\'c} and Tina Le{\vs}i{\'c} and Ivana Raspovi{\'c} and Dragan Kova{\vc}evi{\'c}},
  year={2015}
}
U ovom radu istraživane su sezonske varijacije u sastavu zasicenih (SFA), jednostruko nezasicenih (MUFA) i visestruko nezasicenih (PUFA) masnih kiselina Istarskog i Dalmatinskog prsuta. Uzorci prsuta, proizvedeni prema tradicionalnim recepturama i pomocu tradicionalnih tehnologija, od strane razlicitih proizvođaca iz Istre (n = 43) i Dalmacije (n = 30), uzorkovani su na godisnjim sajmovima tijekom trogodisnjeg razdoblja proizvodnje (2012-2014). Metilni esteri masnih kiselina analizirani su… 

Figures and Tables from this paper

Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology.

The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”

This study aimed to identify surface mould species overgrowing the Croatian protected meat products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry-cured hams

Seasonal and geographical variations of chemical composition and fatty acid profile of Mediterranean mussels

This study investigates basic chemical composition and fatty acid profile of Mediterranean mussels ( Mytillus galloprovincialis ) cultivated in aquaculture facilities in six locations on the North

Nutritive composition and lipid quality indices of commercially available filleted fish

Hake was found to contain the highest amount of n-3 polyunsaturated fatty acids and to have the most favourable thrombogenic index, while chum salmon had the most favoured atherogenic index and the most preferable ratio of hypocholesterolaemic over hypercholesterolaemia fatty acids.

NUTRITIONAL QUALITY OF DIFFERENT FISH SPECIES FARMED IN THE ADRIATIC SEA

We investigated the nutritional quality of commercially important farmed fish species: sea bream (Sparus aurata), sea bass (Dicentrarchus labrax), dentex (Dentex dentex), and turbot (Scophthalmus

VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES

Nutritive composition, fatty acid profile and health-related lipid indices of natural-born European flat oyster (Ostrea edulis), variegated scallop (Chlamys varia) and smooth scallop (Flexopecten

Sensory profiles of artisanal smoked dry-cured ham as affected by production season

It can be concluded that production season is a useful variable for describing changes of sensory traits in artisanal dry-cured ham manufacture.

Estimation of dietary fat intake via the consumption of traditional meat products

Fat content of 137 traditional meat products from Mediterranean and Continental part of Croatia was analysed and bacon and dry-fermented sausages were most popular among consumers, which provide 5-10% recommended daily energy intake.

References

SHOWING 1-10 OF 38 REFERENCES

Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“

Cilj istraživanja bio je ispitati promjene u osnovnom kemijskom sastavu i sastavu masnih kiselina Slavonskog kulena tijekom proizvodnog procesa. Tijekom proizvodnje uzimani su uzorci kulena (n=30) 1.

Fat content and fatty acid composition in Istrian and Dalmatian dry-cured ham

Cilj ovog istraživanja bio je analizirati udio masti i sastav masnih kiselina u uzorcima M. biceps femoris istarskog i dalmatinskog prsuta. Analiziran je sadržaj zasicenih (SFA), mononezasiceniih

Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding

The aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.

Fatty acid composition of selected varieties of Spanish dry-cured ham. Surveys from 1995 and 2007

A total of 94 dry-cured white hams were purchased in the North-East of Spain in two years: 1995 and 2007, belonging to three different varieties: ‘Jamon Serrano’ Traditional Speciality Guaranteed