## 3 Results and Discussion
### Fatty-Acid Profile, Oxidative Changes, and Volatile Compound Content
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Product** & \multicolumn{2}{c}{**Pul**} & \multicolumn{2}{c}{**ZS**} & \multicolumn{2}{c}{**Product**} & \multicolumn{2}{c}{**Pul**} & \multicolumn{2}{c}{**ZS**} \\ \hline
**Fatty Acids** & \multirow{2}{*}{**M**} & \multirow{2}{*}{**SD**} & \multirow{2}{*}{**M**} & \multirow{2}{*}{**SD**} & \multirow{2}{*}{**M**} & \multirow{2}{*}{**SD**} & \multirow{2}{*}{**Fatty Acids** (\%)**} & \multirow{2}{*}{**M**} & \multirow{2}{*}{**SD**} & \multirow{2}{*}{**M**} & \multirow{2}{*}{**SD**} \\
**(\%)** & & & & & & & & \\ \hline
10;0 & 0.12a & 0.01 & 0.08b & 0.00 & 18; 2n-6 & 8.28a & 5.38 & 7.80a & 0.02 \\
12;0 & 0.09a & 0.00 & 0.06b & 0.00 & 18; 3n-6 & 0.05a & 0.01 & 0.06a & 0.00 \\
14;0 & 1.24a & 0.20 & 1.04a & 0.01 & 20; 3n-6 & 0.19a & 0.08 & 0.16a & 0.00 \\
16;0 & 23.14a & 1.95 & 25.91a & 0.24 & 20; 4n-6 & 1.01a & 0.38 & 1.23a & 0.01 \\
17;0 & 0.14a & 0.02 & 0.12a & 0.01 & 22; 4n-6 & 0.18a & 0.04 & 0.16a & 0.00 \\
18;0 & 10.09a & 0.34 & 11.19b & 0.13 & 22; 5n-6 & 0.02a & 0.00 & 0.01a & 0.00 \\
200 & 0.09a & 0.00 & 0.13b & 0.01 & & & & & \\ \(\Sigma\) SFA & 34.91 & 38.53 & \(\Sigma\) u-6 & 9.73 & & 9.42 & & & \\
14;1 & 0.02a & 0.01 & 0.02a & 0.00 & 18; 3n-3 & 0.44a & 0.33 & 0.37a & 0.00 \\
16;1n-7 & 4.04a & 0.92 & 3.33a & 0.02 & 20; 4n-3 & 0.07a & 0.05 & 0.06a & 0.00 \\
16;1n-9 & 0.73a & 0.01 & 0.71a & 0.03 & 20; 5n-3 & 0.04a & 0.02 & 0.06a & 0.00 \\
17;1 & 0.19a & 0.03 & 0.11b & 0.01 & 22; 5n-3 & 0.16a & 0.09 & 0.16a & 0.01 \\
18;1n-7 & 4.46a & 0.85 & 3.93a & 0.08 & 22; 6n-3 & 0.08a & 0.03 & 0.07a & 0.00 \\
18;1n-9 & 44.06a & 2.99 & 42.22a & 0.28 & CLA & 0.06a & 0.00 & 0.05b & 0.00 \\
20;1 & 0.58a & 0.02 & 0.61a & 0.03 & \(\Sigma\) u-3 & 0.85 & & & & \\ \(\Sigma\) MUFA & 54.08 & & 50.93 & & \(\Sigma\) PUFA & 10.58 & 10.19 & & & \\  & & & & TBA (mg/kg) & 0.32a & 0.04 & 0.52b & 0.13 & \\ \hline \hline \end{tabular}  
* Pul—Pulawska; ZS—Zlotnicka Spotted; M—mean; SD—standard deviation; a, b—values in rows with different letters differ significantly at \(p<\) 0.05, \(n=9\).  
\end{table} 
Table 4: One-factor analysis of the variance of the fatty-acid content and TBA index of dry-cured ham. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Compound (ng/g)**} & \multirow{2}{*}{**Ret. Index ZB-5**} & \multirow{2}{*}{**Ret. Index**} & \multirow{2}{*}{**Ret. Time**} & \multicolumn{2}{c}{**Product Pul**} & \multicolumn{2}{c}{**Product ZS**} & \multicolumn{2}{c}{**Comation**} & \multicolumn{2}{c}{**Odor Impression**} \\ \cline{5-10}  & & & & **M** & **SD** & **M** & **SD** & \\ \hline Ethanol (S) & \textless{}500 & 944 & 1.72 & 29.23a & 0.78 & 32.53b & 7.56 & \begin{tabular}{c} Microb. act. \\ (fermentiation) \\ \end{tabular}  & \begin{tabular}{c} Alcoholic \\ Microb. act. \\ \end{tabular}  \\ Acetone (S) & \textless{}500 & 816 & 1.84 & 10.53a & 2.56 & 9.82b & 10.12 & \begin{tabular}{c} Microb. act. \\ (fermentiation) \\ \end{tabular}  & Solvent, ethereal, apple \\ Thiarane, methyl- & 596 & 885 & 2.39 & 11.73a & 1.28 & 27.21b & 1.98 & Spices (gartic) \\ Acetic acid (S) & 641 & 1444 & 2.98 & 199.47a & 9.22 & 151.31b & 15.67 & \ \begin{tabular}{c} Microb. act. \\ (fermentiation) \\ \end{tabular}  & \begin{tabular}{c} Pungent, vinegar \\ Microb. act. (ta \\ catabolism) \\ \end{tabular}  \\
3-MethylJubtanal & 658 & 916 & 3.11 & 10.55a & 0.70 & 9.15b & 1.73 & \begin{tabular}{c} Rancid, raw ham-like \\ catabolism) \\ \end{tabular}  \\
1-Hydroxypropenn2-one & 697 & 1291 & 3.52 & 5.92a & 0.26 & 4.87b & 1.21 & Lipid oxidation & Caramelle, burnt \\ Allyl methylly sulfide & 697 & 953 & 3.86 & 9.56a & 0.54 & 9.38a & 0.28 & Spices (garile) & Sulfurtic, aliceaceous \\
3-Hydroxybutan2-one & 719 & 1279 & 4.45 & 15.96a & 6.13 & 4.81b & 0.98 & \ \begin{tabular}{c} Microb. act. \\ (fermentiation) \\ \end{tabular}  & \begin{tabular}{c} Buttery, milky, fatty \\ Microb. act. (ta \\ catabolism) \\ \end{tabular}  \\
3-MethylJubtan1-cl & 737 & 1214 & 4.98 & 41.77a & 0.19 & 41.55a & 1.46 & \ \begin{tabular}{c} Microb. act. (ta \\ catabolism) \\ \end{tabular}