Studio di alcuni parametri nutrizionali di salumi di provenienza sarda e corsa.

Commercial and handmade, sardinian and corsican, either meet packed in sacks (salami, sausages, testa in cassetta, figatellu) or not packed (raw ham, pork cheek, pork brawn) samples have been analyzed by measurement of the following parameters, useful to determine the nutritiousness: humidity, total lipids (Blight and Dyers), % acidic-composition (GLC-MS of the methyl esters) and the ratio between several typologies of unsaturation (GLC and 1H-NMR), glyceric forms (TLC), NaCl (Volhard), nitrates and nitrites (Gavioli and Coll.). These pork products have not been always shown very good organolectic pmvperties, especially as concern hams, usually too much fresh or too much dried, somnetimes very stringy, too salty, with nitrates value above the norm.The variability of obtained data for nitrates and nitrites is greater in the meat packed. The %acidic composition is similar in analogous sardinian and corsican products, for other paramneters with coincident average, correspond standard deviation lower in corsican products.

Sono stati esaminati campioni sia commerciali che artigianali di salumi sardi e corsi, sia insaccati (salami, salsicce, testa in cassetta, figatellu) che non insaccati (prosciutto crudo, coppa e guanciale), misurando i seguenti parametri utili alla determinazione del valore nutrizionale: umidità, lipidi totali (Blight e Dyers), composizione acidica % (GLC-MS …