摘要：In this study, seasonal variations in fatty acid composition of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids present in Istrian and Dalmatian prosciutto, were investigated. Prosciutto samples, produced according to traditional recipes and using traditional technologies by different producers from Istria (n=43) and Dalmatia (n=30), were sampled on the annual fairs during three-year period of production (2012-2014). Fatty acid methyl esters were analysed using gas chromatography-flame ionisation (GC-FID) after the extraction of total fat using the standardized Soxhlet method. In both types of prosciutto, the results showed the highest representation of oleic acid (C18:1n-9), followed by palmitic (C16:0), stearic (C18:0) and linoleic (C18:2n-6) acid, representing fatty acid composition typical for pork meat products. Statistically significant differences between Istrian and Dalmatian prosciutto in individual fatty acids during three year production period were not determined. In Istrian prosciutto according to year of production, significant differences (p<0.05) in SFA, MUFA, PUFA n-6 and PUFA n-3 groups and their ratios with exception PUFA/SFA were observed. However, at the same timeframe in samples of Dalmatian prosciutto significant difference was observed only for MUFA content. It could be concluded that season of production could significantly influence the dry-cured meat products fatty acid profile, especially in the case of Istrian prosciutto.
