Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods (original) (raw)

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Improvement of Dry-Cured Iberian Ham Sensory Characteristics through the Use of a Concentrate High in Oleic Acid for Pig Feeding Cover Page

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Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams Cover Page

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Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham Cover Page

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Changes in intramuscular lipids during ripening of Iberian dry-cured ham Cover Page

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Foods, 2020

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 1...

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Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham Cover Page

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Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits Cover Page

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Effect of breed and rearing system on intramuscular fatty acid profile of M. Semimembranosus in raw Slavonian ham Cover Page

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Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed Cover Page

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A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study Cover Page

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CHARACTERIZATION OF A LAMB HAM: FATTY ACIDS AND VOLATILE COMPOUNDS COMPOSITION Cover Page