Table 2.
Antioxidant content, fatty acid profile, and oxidative status of Montanera Iberian dry-cured lomito as affected by pre-cure freezing time.
| T0 | T3 | T6 | Sig | |
|---|---|---|---|---|
| Antioxidant composition (µg/g) | ||||
| α-Tocopherol 1 | 18.84 ± 0.84 | 18.52 ± 1.21 | 20.14 ± 1.84 | 0.093 |
| γ-Tocopherol 1 | 2.53 ± 0.26 | 2.48 ± 0.29 | 2.66 ± 0.30 | 0.166 |
| Fatty acid profile (g/100 g FAMEs) | ||||
| C16:0 | 24.01 c ± 1.00 | 24.89 b ± 0.92 | 25.51 a ± 1.14 | 0.000 |
| C16:1 | 2.60 ± 0.29 | 2.69 ± 0.37 | 2.70 ± 0.41 | 0.636 |
| C18:0 | 12.06 ± 0.72 | 12.57 ± 1.10 | 12.59 ± 0.67 | 0.082 |
| C18:1 n-9 | 52.41 ± 1.66 | 51.65 ± 1.87 | 51.57 ± 2.09 | 0.124 |
| C18:2 n-6 | 8.01 a ± 0.64 | 7.63 b ± 0.18 | 7.05 c ± 0.76 | 0.000 |
| C18:3 n-3 | 0.91 a ± 0.13 | 0.56 b ± 0.15 | 0.57 b ± 0.10 | 0.000 |
| SFA | 36.07 b ± 1.57 | 37.46 a ± 1.85 | 38.10 a ± 1.58 | 0.000 |
| MUFA | 55.01 ± 1.61 | 54.34 ± 2.19 | 54.27 ± 2.28 | 0.247 |
| PUFA | 8.92 a ± 0.70 | 8.19 b ± 0.22 | 7.62 c ± 0.77 | 0.000 |
| n-6/n-3 | 8.80 b ± 1.27 | 13.63 a ± 2.37 | 12.37 a ± 2.52 | 0.000 |
| Oxidative status | ||||
| Lipid oxidation (µg MDA/g) | 1.39 b ± 0.26 | 2.66 a ± 0.54 | 2.38 a ± 0.74 | 0.000 |
| Protein oxidation (nmol carbonyls/mg protein) | 1.59 b ± 0.74 | 2.04 a ± 0.32 | 2.19 a ± 0.36 | 0.000 |
Values are expressed as mean ± standard deviation. Sig, significance. 1 Expressed in g/100 g moisture-free dry-cured meat. FAMEs, fatty acid methyl esters; C16:0, palmitic acid; C16:1, palmitoleic acid; C18:0, stearic acid; C18:1 n-9, oleic acid; C18:2 n-6, linoleic acid, C18:3 n-3, linolenic acid, SFA: sum of saturated fatty acids (C16:0, C18:0); MUFA: sum of monounsaturated fatty acids (C16:1, C18:1 n-9); PUFA: sum of polyunsaturated fatty acids (C18:2 n-6, C18:3 n-3); n-6/n-3: PUFA n-6/PUFA n-3 ratio. MDA, malondialdehyde. Values with the same letter (a, b, c) indicate homogeneous subsets for p = 0.05 according to Tukey’s HSD test.