Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres

Meat Science

Volumn 59, Issue 1, 2001, Pages 15-22

  Wang, Feng Sheng ^a,b  

^a Lab of Meat Sci and Biotechnology   (Taiwan)

^b CHANG GUNG MEMORIAL HOSPITAL   (Taiwan)

Author keywords

Dry cured boneless ham; Modified atmospheres; Ripening

Indexed keywords

BACTERIA (MICROORGANISMS); SUIDAE;

EID: 0035593894     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00047-X     Document Type: Article

References (39)

1. Antequera T., Lopez-Bote J., Cordoba J.J., Garcia C., Asensio M.A., Ventanas J., Garcia-Regueiro J.A., Diaz I. Lipid oxidation changes in the processing of Iberian pig hams. Food Chemistry. 45:1992;105-110.
2. Official methods of analysis. (14 ed). Washington DC: Association of Official Analytic Chemists. 1984.
3. Arnau J., Guo P., Guerrero L. The effects of freezing, meat pH and storage temperature in formation of white film and tyrosine crystals in dry-cured hams. Journal of the Science and Food Agricultral. 66:1994;279-282.
4. Arobles J., Julia E. Aroma in cured meat products. Smulders F.J.M., Toldra F., Flores J., Prieto M. New technology for meat and meat products. 1992;109-123 Audet Tijdschriften B. V, The Netherlands.
5. Banon S., Cayuela J.M., Granados M.V., Garrido M.D. Pre-cure freezing affects proteolysis in dry-cured hams. Meat Science. 51:1999;11-16.
6. Berdague J.-L., Denoyer C., Le Quere J.-L., Semon E. Volatile components of dry-cured hams. Journal of Agriculture and Food Chemistry. 39:1991;1257-1261.
7. Bermell S., Molina I., Miralles C., Flores J. Study of the microbial flora in dry-cured ham. 6. Proteolytic activity. Fleischwirtschaft International. 2:1993;34-35.
8. Brody A.L. Controlled/modified atmosphere/vacuum packaging of Foods. 1989;Food & Nutrition Press, CN, USA.
9. Buscailhon S., Gandemer G., Monin G. Time-related changes in intramuscular lipids of French dry-cured ham. Meat Science. 37:1994;245-255.
10. Buscillhon S., Monin G., Cornet M., Bousset J. Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham. Meat Science. 37:1994;449-456.
11. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolari G. Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science. 58:1993;968-972.
12. Christie W.W. Fatty acid esterification. Christie W.W. Lipid analysis. 1982;30-36 Maxwell, London.
13. Church F.C., Swaisgood H.E., Porter D.H., Catignani G.L. Spectrophotometric assay using o-phthaldehyde for determination of proteolysis in milk and isolated milk protein. Journal of Dairy Science. 66:1983;1219-1227.
14. Cordoba J.J., Antequera T., Ventanas J., Lopez-Bote C., Garcia C., Asensio M.A. Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Science. 37:1994;217-227.
15. Folch J., Lees M., Stanely G.H.S. A simple method for isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry. 226:1957;497-500.
16. Gill C.O., Jones T. The display life of retail-packaged beef steaks after their storage in master packs under various atmosphere. Meat Science. 38:1994;385-396.
17. Halvarson H. A procedure for isolation and quantitative determination of volatile fatty acids from meat products. Journal of Food Science. 37:1972;136-139.
18. 2 on the flavor and texture profiles of chilled pork. Food Research International. 25:1992;9-19.
19. Kang J.O., Ito T., Fukazawa T. Effects of frozen storage on the structure and enzymatic activities of myofibrillar proteins of rabbit skeletal muscle. Meat Science. 9:1983;131-144.
20. Koniecko, E. S. (1985). Curing ingredients (p. 53.) In E. S. Koniecko, Handbook of Meat Analysis, Avery Publishing Group, Wayne, NJ, USA.
21. Lawrie R.A. Meat science. (3rd ed.). 1985;Pergamond Press, Oxford, UK.
22. Leistner L. Food preservation by combined methods. Food Research International. 25:1992;151-158.
23. Lin K.W., Keeton J.T., Craiig T.M., Gates C.E., Gamble H.R., Custer C.S., Cross H.R. Physicochemical composition of dry-cured ham processed under minimal aging time/temperature conditions. Journal of Food Science. 55:1990;285-288.
24. Marriot N.G., Graham P.P., Claus J.R. Accelerated dry curing of pork legs (hams). a review Journal of Muscle Foods. 3:1992;159-168.
25. Miller A.J., Ackerman S.A., Palumbo S.A. Effects of frozen storage on functionality of meat for processing. Journal of Food Science. 45:1980;1466-1471.
26. Molina I., Nieto P., Flores J., Silla H., Bermall S. Study of the microbial flora in dry-cured ham. 5. Lipolytic activity. Fleischwirtschaft International. 4:1991;50-52.
27. Montgomery D.C. Design and analysis of experiment (3rd ed.). 1991;John Wiley, Signapore.
28. Moltiva M.T., Toldra F., Nadal M.I., Flores J. Pre-freezing hams affects lipolysis during dry-curing. Journal of Food Science. 59:1994;303-305.
29. Motilva M.J., Toldra F., Nieto P., Flores J. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chemistry. 48:1993;121-130.
30. Parreno M., Cusso R., Gill M., Sarrag C. Development of cathepsin B, L, and H activities and crystal-like activity during two different manufactuing processes for Spanish dry-cured ham. Food Chemistry. 49:1994;15-21.
31. Robson C.P., Collison R., Macfie H.J.H. Factors affecting the shelf life of precooked chilled roast pork. International Journal of Food Science and Technology. 24:1989;59-67.
32. SAS/STAT User's Guide release 6.03 edn. 1988;SAS Institute Cray NC, USA.
33. Samelis J., Aggelis G., Metaxopoulos J. Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausage. Meat Science. 35:1993;371-385.
34. Toldra F. The enzymology of dry-curing of meat products. Smulders F.J.M., Flores F., Prieto M. New technology for meat and meat products. 1992;209-231 Aduet Tijdschriften B.V, The Netherlands.
35. Ventanas J., Cordoba J.J., Antequera T., Garcia C., Lopez-Bote C., Asensio A. Hydrolysis and Millard reactions during ripening of Iberian ham. Journal of Food Science. 57:1992;813-815.
36. Wang F.S., Jiang Y.N., Lin C.W. Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. Meat Science. 40:1995;93-101.
37. Wagnor J.R., Anon M.C. Effect of frozen storage on protein denaturation in bovine muscle. I. Myofibrillar ATPase activity and differential scanning calorimetric study. Journal of Food Technology. 21:1986;9-21.
38. Warren K.E., Kastner C.L. A comparison of dry-cured aged and vacuum-aged beef strip loins. Journal of Muscle Foods. 3:1992;151-157.
39. Zhao Y., Wells J.H., McMillin K. Applications of dynamic modified atmosphere packaging systems for fresh red meat. review Journal of Muscle Foods. 5:1994;299-328.