[en] A total of 94 dry-cured white hams were purchased in the North-East of Spain in two years: 1995 and 2007, belonging to three different varieties: 'Jamón Serrano'Traditional Speciality Guaranteed with a minimum of 7 months of curing time (JS), a common non-labelled inexpensive dry-ham and less than 6 months of curing time (J6m) and 'Jamón de Teruel' Protected Designation of Origin with a minimum of 12 months of curing time (JT). From these samples, the leg was deboned and a slice of the Biceps femoris was obtained which was then vacuum packaged and kept frozen until the fatty acid composition was analyzed. Only those fatty acids detected in 1995 have been taken in consideration for the comparison in 2007. Significant interactions between the year of the survey and the type of ham appeared only in minor fatty acids. The type of ham influenced most fatty acids, with JT showing the highest proportion of C16:0 and the lowest of C18:2 n-6 and C18:3 n-3 (p &lt; 0.001) in both surveys. The highest percentage of oleic acid found in all hams in 2007 implied a significantly higher monounsaturated fatty acids composition in this year than in 1995. All types of hams and year of survey could be separated through a principal component analysis, which demonstrates the different quality of these hams in terms of fatty acid composition and that the dry-cured ham industry is in constant development towards a healthier fatty acid composition.

[es] Un total de 94 jamones de cerdo blanco fueron adquiridos en el Noreste de Espa&ntilde;a en dos ocasiones: 1995 y 2007, procedentes de 3 variedades distintas: &lsquo;Jam&oacute;n Serrano&rsquo; Especialidad Tradicional Garantizada con un m&iacute;nimo de 7 meses de curaci&oacute;n (JS), un jam&oacute;n com&uacute;n sin marca y econ&oacute;mico de menos de 6 meses de curaci&oacute;n (J6m) y &lsquo;Jam&oacute;n de Teruel&rsquo; Denominaci&oacute;n de Origen Protegida con un m&iacute;nimo de 12 meses de curaci&oacute;n (JT). En todos ellos, se deshues&oacute; el pernil y se obtuvo un filete del m&uacute;sculo Biceps femoris, que se envas&oacute; al vac&iacute;o y congel&oacute; hasta que se realizaron los an&aacute;lisis de la composici&oacute;n en &aacute;cidos grasos. S&oacute;lo aquellos &aacute;cidos grasos detectados en 1995 se tuvieron en cuenta para la comparaci&oacute;n en 2007. Interacciones significativas entre el a&ntilde;o del muestreo y el tipo de jam&oacute;n han aparecido s&oacute;lo en &aacute;cidos grasos minoritarios. El tipo de jam&oacute;n ha tenido una influencia significativa en la mayor&iacute;a de &aacute;cidos grasos, siendo JT el que mayor proporci&oacute;n mostr&oacute; de C16:0 y el que menor tuvo de C18:2 n-6 y C18:3 n-3 (p &lt; 0,001) en ambos muestreos. El mayor contenido en &aacute;cido oleico encontrado en todos los jamones en 2007 provoc&oacute; significativamente un mayor contenido en &aacute;cidos grasos monoinsaturados en este a&ntilde;o frente a 1995. Cada tipo de jam&oacute;n y a&ntilde;o de muestreo pudo separarse a trav&eacute;s de un an&aacute;lisis de componentes principales, lo que demuestra la diferente calidad de cada uno de ellos en cuanto a composici&oacute;n en &aacute;cidos grasos se refiere, adem&aacute;s de la constante evoluci&oacute;n de la industria del jam&oacute;n curado hacia un contenido m&aacute;s saludable de &aacute;cidos grasos.