Subcutaneous Adipose Tissue Lipolysis in the Processing of Dry-Cured Ham (original) (raw)
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Muscle lipolysis phenomena in the processing of dry-cured ham
Food Chemistry, 1993
Muscle lipases and esterases were assayed for activity at different stages ((~ 15 months) in the processing of dry-cured hams. The evolution of volatile and nonvolatile free fatty acids, during processing, was also determined. All the assayed enzymes were found to be quite stable and active even after 15 months of processing. Most lipolysis seemed to occur during the first 5 months when maximal generation of free fatty acids was detected. Neutral and basic lipases are more active at the beginning of the process, while lysosomal acid lipases are active through the entire process. These enzymes seem to be the main ones responsible for the observed lipolysis. Muscle esterases showed excellent stability, but the amounts of volatile free fatty acids were very low, suggesting only a minor role for these enzymes. The study indicates that lipolysis plays a role in the ripening of Spanish dry-cured ham.
Changes in intramuscular lipids during ripening of Iberian dry-cured ham
Meat Science, 1999
Thirty-one thighs were obtained from Iberian pigs fattened with acorns and were processed during 22 months in the traditional dry-curing process. Lipolysis aecting intramuscular fat during the processing of Iberian dry-cured ham has been analyzed by studying the changes of glycerides, phospholipids and free fatty acids in lipids from Biceps femoris muscle. Little change aected the fatty acid composition of glycerides during processing. A double-phased increase in the acidity values and a decrease in the quantity of fatty acids of phospholipids during the processing were observed. There seems to be a relationship between the extension of the lipolysis taking place during the maturing and the processing conditions and raw material used. #
International Journal of Food Science & Technology, 2015
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry-cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Dry-cured ham flavour: enzymatic generation and process influence
Food Chemistry, 1997
The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this paper. Muscle proteins undergo an intense proteolysis resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (cathepsins B, D, H and L and, to a less extent, calpains) and exopeptidases (peptidases and aminopeptidases).
2021
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after salting, smoking, drying, and ripening. Almost all physicochemical parameters were affected by muscle type, manufacturing stage and their interactions. SM had lower water, ash, NaCl content, and water activity (aw), while fat and protein content were higher after ripening compared to BF. BF showed higher L*a*b* values compared to SM. The results of texture profile analysis showed that almost all analyzed parameters were influenced by muscle type and production stage. A total of 88 volatile compounds were identified, showing an increase in its number during processing: 31 volatile compounds were identified in raw ham and 72 after the ripening phase. Aldehydes and phenols were the predominant gro...
Influence of raw matter origin and production period on fattyacid composition of dry-cured hams
We have here investigated the fatty acid composition in the muscle (Mm. biceps femoris, semitendinosus and semimembranosus) of Vipava and Vipava-style hams made from fresh pork legs that originate from Slovenia, and from Germany and Italy, respectively. Dry-cured hams are produced under technology protected according to recognized geographical indications for Vipava ham, a salt-cured ham that is air-dried rather than smoked. The fatty acid compositions of samples were determined by gas-liquid chromatography following in-situ transesterification. On average, hams contained 6.89% of intramuscular and intermuscular fat, with the fatty-acid composition as 50.0% monounsaturated, 11.8% polyunsaturated (PUFA) and 38.0% saturated fatty acids. The origin of the raw matter has significant influence the PUFAs in hams, which were 2.0% lower in products from pigs of Slovenian (own) rearing. The important indicators of lipid nutritive value, as P/S ratio (0.31), content of n-3 (0.68%) and n-6 (9.02%) PUFAs, and ratio of n-6/n-3 PUFAs (14.1), are similar to those cited in the literature for other types of drycured hams from south European regions produced from pigs reared under intensive systems.
International Journal of Food Science & Technology, 2014
Hams from Norwegian Duroc pigs, reared and fed identically, were dry-cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma-style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry-cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three drycuring processes were quite different, the hams 0 lipid profiles, lipid degradation patterns and lipid-associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.
Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
Numerous proteolytic and lipolytic reactions are involved in the generation ofjavour and/ orjavour precursors in meat and meat products. Most of these reactions are known to be due to endo-/exe-peptidases and lipases, respectively. The origin of these enzymes may be either from muscle and/or ,from microorganisms, although their relative relevance for a given meat product strongly depends on the manufacture and distribution. In this paper, the postmortem proteolysis and lipolysis is described with particular reference to dry-cured ham, a typical meat product naturally ripened by endogenous enzymes. 0 1998 Elsevier Science Ltd. All rights reserved
Meat Science, 1995
The effect of the addition of nine different amounts (3-500 units) of pancreatic lipase on the microbial and physico-chemical parameters and lipid fi'actions during the ripening of dry fermented sausages has been studied No d(fferences between conventional and iipase-added sausages were found for pH, dry matter and water activity. Tile addition of lipase caused a greater accumulation of pro&¢cts resulting from the triglyceride breakdown, mainly diglycerides and fi'ee fittty acids ( FFA ). The maximum rate of lipolysis was observed during the first week o.]" the ripening process, specially in the fermentation phase. The greater the pancreatic lipase added, the higher lipolysis observed. At the end of the ripening, the levels of total FFA were clearly higher (I.5 to 5-fold) in all lipase.added batches than in the controls. This fact gave rise to the accumulation of a great amount of FFA, which can contribute either by themselves to the flavour of the sausage or t'an be available as substrates for further transformations which may generate other flavour compounds.