Grasas y Aceites, Vol 55, No 3 (2004)

Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)


https://doi.org/10.3989/gya.2004.v55.i3.189

Inmaculada Franco
Área de Tecnología de los Alimentos. Facultad de Ciencias de Orense. Universidad de Vigo., Spain

Silvia Iglesias
Área de Tecnología de los Alimentos. Facultad de Ciencias de Orense. Universidad de Vigo., Spain

Bernardo Prieto
Área de Tecnología de los Alimentos. Facultad de Ciencias de Orense. Universidad de Vigo., Spain

Javier Carballo
Área de Tecnología de los Alimentos. Facultad de Ciencias de Orense. Universidad de Vigo., Spain

Abstract


The total and free fatty acid contents were studied in ready for consumption samples of four different varieties of traditional dry-fermented sausages made in Galicia (NW of Spain): Chorizo gallego, Chorizo de cebolla, Androlla and Botillo. No significant differences (p>0.05) were observed in the content of the different total fatty acids among the four sausage varieties. The total fatty acids profile was very similar in the four varieties: the most abundant total fatty acid was oleic (45% of total fatty acids), followed by palmitic (21%), linoleic (14%), estearic (13%) and palmitoleic (2%); this profile basically coincides with those described by other authors in pork fat. The total average content of free fatty acids was 2176 mg/100 g of fat in Chorizo gallego, 5223 mg/100 g of fat in Chorizo de cebolla, 2308 mg/100 g of fat in Androlla and 183 mg/100 g of fat in Botillo. These average values in Chorizo gallego, Chorizo de cebolla and Androlla were found in the range of values described for other dry-fermented sausage varieties; the average value in Botillo was clearly lower than those decribed for other fermented sausages. In the four sausage varieties the most abundant free fatty acid was oleic, followed by linoleic, palmitic and estearic. This free fatty acid profile coincides with those described in literature for other dry-fermented sausages. The average content of each individual free fatty acid was significantly (p<0.05) higher in Chorizo de cebolla than in the other three sausage varieties, and significantly (p<0.05) lower in Botillo than in the other three sausage varieties; no significant differences (p>0.05) were observed in the individual free fatty acid content between Chorizo gallego and Androlla. Using discriminant analysis 100% of the samples of Chorizo de cebolla and Botillo were correctly classified and differentiated from their content in individual free fatty acids. However, only 50% of samples of Chorizo gallego and 25% of samples of Androlla were correctly classified.

Keywords


Androlla; Botillo; Chorizo de cebolla; Chorizo gallego; Dry-fermented sausages; Free fatty acids; Lipolysis; Total fatty acids

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