Research Article Dry-cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing Eva Salazar 1 , Adela Abell  an 1 , Jos  e Mar  ıa Cayuela 1 ,  Angel Poto 2 and Luis Tejada 1 1 Departamento de Tecnolog  ıa de la Alimentaci  on y Nutrici  on, Universidad Cat olica San Antonio, Guadalupe, Murcia, Spain 2 Equipo de Mejora Gen etica Animal, Instituto Murciano de Investigaci  on y Desarrollo Agrario y Alimentario (IMIDA), La Alberca, Murcia, Spain The purpose of this work was to evaluate the fatty acid levels and lipolysis of dry-cured loins obtained from the native pig breed Chato murciano during processing to improve the processing technology. The fatty acid composition of neutral lipids (NL), polar lipids (PL), and free fatty acids (FFA) was analyzed in a gas chromatograph equipped with a flame ionization detector. The NL and PL contents decreased by 45 and 75%, respectively, confirming that PL was the fraction most affected by lipolysis. This decrease resulted in a higher level of FFA (80.26%). The concentrations of all the NL and PL fatty acids decreased and the FFA increased (except C14:0 and C20:0). The most affected were C18:2, C18:3, and C20:4, decreasing in NL and PL and increasing in FFA. The concentrations of the different groups of fatty acids depended on the lipid fraction. Thus, the concentrations of the groups of fatty acids were MUFA > SFA > PUFA in NL; SFA > PUFA ¼ MUFA in PL, and MUFA > PUFA ¼ SFA in FFA, at day 60 of processing. Chato murciano dry-cured loin is characterized by a high MUFA concentration (mainly C18:1) in the NL and FFA fractions, which agrees with the findings made in other native pig breeds. Practical applications:Characterization of the Chato murciano native pig breed is essential if the processing of meat products of high commercial value is to be improved and to ensure the genuine nature of products. Besides, it is widely held that the consumption of products derived from native pig breeds should not only satisfy consumer demands, but also promote the development of areas where these breeds originate. Previous works described the sensory quality of Chato murciano dry-cured loin and ham, while greater knowledge of fatty acid composition and lipolysis is necessary. The results obtained may help ascertain the most suitable conditions for processing. Confirmation that Chato murciano dry-cured loin is a significant source of MUFA compared with the same products obtained from commercial crossbreed genotypes of pigs would increase the attraction of using the breed to obtain derived products. Keywords: Cured products / Fatty acids / Native species / Pig / Quality for food processing Received: March 23, 2015 / Revised: July 1, 2015 / Accepted: July 28, 2015 DOI: 10.1002/ejlt.201500150 1 Introduction The lipolysis that takes place in the intramuscular fat and adipose tissue of meat products during processing is due to the activity of lipolytic enzymes. The fatty acids released lead to oxidized compounds, which are the precursors of the volatile compounds that contribute to the flavor of the product [1, 2]. The Chato murciano (CM) is a black rustic pig from Murcia (southeast Spain). CM meat exhibits different Correspondence: Dr. Eva Salazar, Departamento de Tecnolog  ıa de la Alimentaci on y Nutrici  on, Universidad Cat olica San Antonio, Campus de los Jer onimos, 30107 Guadalupe, Murcia, Spain E-mail: esalazar@ucam.edu Fax: þ34 968 27 86 87 Abbreviations: CM, Chato murciano; FAME, fatty acid methyl esters; FFA, free fatty acids; IMF, intramuscular fat; MUFA, monounsaturated fatty acids; NL, neutral lipids; PL, polar lipids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids 744 Eur. J. Lipid Sci. Technol. 2016, 118, 744–752 ß 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.com