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Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham

Ferrari, G., Lambertini, P., Manzini, D., Marchetti, A., Sighinolfi, S., Della Casa, G.
Meat science 2007 v.75 no.2 pp. 337-342
swine breeds, swine feeding, dietary fat, lard, hydrogenated oils, pork, ham, lipid peroxidation, curing (food products), drying, chemical composition, calcium, magnesium, iron, zinc, nickel, fatty acid composition, peroxide value, oxidative stability, copper
The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL), were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace x Italian Large White pigs. Furthermore, correlations between lipid oxidation and calcium, magnesium, iron, zinc, copper and nickel concentrations, determined in Parma ham fat, was also investigated. Results highlighted a correlation between the oxidative state of Parma ham fat and the pigs' diet; in particular the addition of 3% PHL led to a more stable depot fat towards lipid oxidation compared to the addition of lard. Finally, Parma ham fat from treatment C showed higher concentrations of Ca (p < 0.01) and Mg (p < 0.05) compared to those from control, A, and treatment B groups. On the contrary, no significant differences were found for Fe, Zn, Cu and Ni.