摘要：The aim of this research was to analyze the content of fat and fatty acid composition in samples of M. biceps femoris of Istrian and Dalmatian dry-cured ham. Contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were analyzed. Fat content in Istrian dry-cured ham was 7.45 – 21.12%, whereas it was 9.49 – 21.29% in Dalmatian dry-cured ham. The fatty acid content of Istrian and Dalmatian dry-cured ham did not diff er; Istrian and Dalmatian dry-cured hams contain 39 - 41% SFA, 51 - 53% MUFA and 8% PUFA. The ratio of PUFA/SFA in Istrian and Dalmatian dry-cured ham is 0.20 (recommended PUFA/SFA > 0.4), while the ratio of n6/n3 was 15 – 17. According to recommendations, the ratio of n6/n3 in dry-cured hams is generally close to the upper allowable limit.
