Fatty acid composition of salami from different countries and their nutritional implications

Abstract

‘Milano-type’ salami from 13 European and American countries were analysed to establish their nutritional value in relation to fat and fatty acid composition. The fat content, fatty acid profile, ratio of n-6/n-3 polyunsaturated fatty acids, ratio of hypocholesterolemic/hypercholesterolemic fatty acids (h/H) and the contribution to the daily intake recommended for the population were studied. Differences (P<0.05) in the dry matter, pH, water activity, fat content, and percentages of saturated, monounsaturated and polyunsaturated fatty acids were found.

Principal component analysis permitted samples to be separated into three different groups: (1) salamis from Chile, Mexico and Brazil, with high n-6/n-3 ratios (14–16), medium iodine index (73–76) and high h/H ratios (2.6–2.7); (2) European salamis and salamis from Costa Rica and USA, with medium and high n-6/n-3 ratios (8–15), low iodine index (62–72) and low h/H ratios (2.1–2.6); and (3) products from Peru, with the lowest n-6/n-3 ratio (7.2), the highest iodine index (about 80) and medium h/H ratio (2.5).

• Salami
• n-6 and n-3 fatty acids
• nutritive value

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