Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: A review

Grasas y Aceites

Volumn 60, Issue 3, 2009, Pages 297-307

  Gilles, Gandemer ^a  

^a Centre de Lille   (France)

Author keywords

Dry cured ham; Lipid; Lipolysis; Oxidation; Sensory quality

Indexed keywords

DRY-CURED HAM; FREE FATTY ACID; LIPOLYSIS; SENSORY PROFILES; SENSORY QUALITIES; VOLATILE COMPOUNDS;

CURING; ENZYMES; LIPIDS; MEATS; ODORS; OXIDATION; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

SUIDAE;

EID: 68849116540     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.130908     Document Type: Review

References (69)

1. Alasnier C, David-Briand E, Gandemer G. 1999. Lipolysis in muscles during refrigerated storage as related to metabolic type of the fibres in the Rabbit. Meat Sci. 52, 127-134.
2. Alasnier C, Gandemer G. 2000. Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit. J. Sci. Food Agric. 80, 698-702.
3. Andrés Al, Cava R, Mayoral Al, Tejeda JF, Morcuende D, Ruiz J. 2001. Oxidative stability and fatty acid composition of pig muscle as affected by rearing system crossbreeding and metabolic type of muscle fibre. Meat Sci. 59, 39-97.
4. Andrés Al, Cava R, Ventanas J, Thovar V, Ruiz J. 2001. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Sci. 68, 45-51.
5. Antequera T, López-Bote CJ, Cordoba JJ, García C, Ascensio MA, Ventanas J, García-Regueiro JA, Díaz I. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105-110.
6. Barbieri G, Bolzoni L, Parolari G, Virgili R, Buttini R, Careri M, Mangia A. 1992. Flavor compounds of drycured ham. J. Agric. Food Chem. 40, 2389-2394.
7. Beifrage P, Frederikson G, Strälfors R Tornqvist H. 1984. Adipose tissue lipases, in B. Borgström, and H. L. Brockerman (Eds.) Lipases. Elsevier, Amsterdam, pp. 365-416.
8. Benito J, Vázquez C, Menaya C, Ferrera JL, García Casco JM, Silio L, Rodriganez J, Rodriguez MC. 2000. Evaluation of the productive parameters in different strains of Iberian pig, in CIHEAM (Ed) Tradition and innovation in Mediterranean pig production, Serie A, No 41. Zaragoza, pp. 113-121.
9. Berdagué JL, Bonnaud N, Rousset S, Touraille C. 1993. Influence of pig crossbreed on the composition volatile compound content and flavour of dry cured ham. Meat Sci. 34, 119-129.
10. Bolzoni L, Barbieri G, Virgili R. 1996. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 45, 301-310.
11. Bosi R Cacciavillani JA, Casini L, Lo Fiego DP, Marchetti M, Mattuzzi S. 2000. Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham. Meat Sci. 54, 119-126.
12. Buscailhon S, Monin G. 1994a. Déterminisme des qualités sensorielles du jambon sec. Viandes Prod. Carnés. 15 (1) 23-34.
13. Buscailhon S., Monin G. 1994b. Déterminisme des qualités sensorielles du jambon sec. Influence de la qualité de la matière première sur la qualité du jambon. Viandes Prod. Carnés. 15 (2) 39-48.
14. Buscailhon S, Gandemer G, Monin G. 1994c. Timerelated changes in intramuscular lipids of French Dry cured ham. Meat Sci. 37, 245-255.
15. Buscailhon S, Berdagué JL, Gandemer G, Touraille C, Monin G. 1994d. Effects of initial pH on compositional changes and sensory traits of French dry-cured hams. J. Muscle Foods. 5, 257-270.
16. Buscailhon S, Berdagué JL, Bousset J, Cornet M, Gandemer G, Touraille C, Monin G. 1994e. Relations between compositional traits and sensory qualities of French dry-cured ham. Meat Sci. 37, 229-243.
17. Buscailhon S, Berdagué JL, Monin G. 1993. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham. J. Sci. Food Agric. 63, 69-75.
18. Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G. 1993. Sensory property relationships to chemical data of italian-type dry-cured ham. J. Food Sci. 58, 968-972.
19. Cava R, Ruiz J, Ventanas J, Antequera T. (1999). Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Meat Sci. 52, 165-172.
20. Coutron-Gambotti C, Gandemer G, Casabianca F 1998. Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in Corsican and Corsican x Large White pigs reared in a sylvo-pastoral system in Corsica. Meat Sci. 50, 163-174.
21. Coutron-Gambotti C, Casabianca F, de Sainte Marie C, Gandemer G. 1999a. Quelles références produire pour définir un produit typique? Le jambon sec dans les enjeux de développement de la filière extensive en Corse. Cahiers Agric. 8 (5) 363-371.
22. Coutron-Gambotti C, Gandemer G. 1999b. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chem. 64, 95-101.
23. Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianca F. 1999c. Reducing salt content of drycured ham: effect on lipid composition and sensory attributes. Food Chem. 64, 13-19.
24. Davenel A, Riaublanc A, Marchai R Gandemer G. 1999. Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Sci. 51, 73-79.
25. Dirinck R Van Opstaele F, Vandendriessche F 1997. Flavour differences between northern and southern European cured hams. Food Chem. 59, 511-521.
26. Flores M, Alasnier C, Aristoy MC, Navarro JL, Gandemer G, Toldrá F. 1996. Activity of aminopeptidase and lipolytic enzymes in five sketetal muscles with various oxidative patterns. J. Sci. Food Agric. 70, 127-130.
27. Flores M, Grimm CC, Toldrá F, Spanier AM. 1997. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times. J. Agric. Food Chem. 45, 2178-2186.
28. Frankel EN. 1982. Volatile lipid oxidation products. Prog. Lipid Res. 22, 1-33.
29. Frankel EN. 1985. Chemistry of autoxidation: Mechanism, products and flavor significance, in Min DB and Smouse T (Eds.) Flavor chemistry of fats and oils,: American Oil Chemist Society Press., Champaign, Illinois, pp. 1-37.
30. Gandemer G, Viau M, Caritez JC, Legault C. 1992. Lipid composition of adipose tissue and muscles with an increasing proportion of Meishan genes. Meat Sci. 32, 105-121.
31. Gandemer G. 1997. Phospholipides, lipolyse, oxydation et flaveur des produits carnés. OCL. 4, 1-7.
32. Gandemer G. 1999. Lipids and meat quality: lipolysis, oxidation, maillard reaction and flavour. Sci. Aliments. 19, 439-458.
33. Gandemer G, Viau M, Navarro JL, Sabio E, Monin G. 2000. Lipides et qualité des jambons secs méditerranéens, in CIHEAM (Ed.) Tradition and innovation in Mediterranean pig production, Serie A, 41, Sargoza, pp. 181-189).
34. Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62, 309-321.
35. García C, Berdagué JL, Antequera T, López-Bote C, Córdoba JJ, Ventanas J. 1991. Volatile components of dry cured Iberian ham. Food Chem. 1, 23-32.
36. Girard JP, Bout J, Salort D. 1988a. Lipides et qualités des tissus adipeux et musculaires de porc. Facteurs de variations. 1ère Partie: lipides et qualités des tissus adipeux. Journées Rech Porcine en France. 20, 272-278.
37. Girard JP, Bout J, Salort D. 1988b. Lipides et qualités des tissus et musculaires de porc. Facteurs de variations. 1ère Partie: lipides et qualités du tissu musculaire. Journées Rech Porcine en France. 20, 255-272.
38. Gou P, Guerrero L, Arnau J. 1995. Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Sci. 40, 21-31.
39. Grosch W. 1987. Reactions of hydroperoxide products of low molecular weight, in Chan HWS (Ed.) Autoxidation of unsaturated lipids, Academic press, London, UK, pp. 95-139.
40. Hernández P, Navarro JL, Toldrá F. 1998. Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern. Meat Sci. 49, 1-10.
41. Hernández P, Navarro JL, Toldrá F 1999. Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. Meat Sci. 51, 123-128.
42. Hinrischen LL, Pedersen SB. 1995. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem. 43, 2932-2940.
43. Leseigneur-Meynier A, Gandemer G. 1991. Lipid composition of pork muscles in relation to the metabolic type of the fibres. Meat Sci. 29, 229-241.
44. López-Bote CJ. 1998. Sustained utilization of the Iberian pig breed. Meat Sci. 49, S17-S27.
45. Martín L, Córdoba JJ, Ventanas J, Antequera T. 1999. Changes in intramuscular lipids during ripening of Iberian dry cured ham. Meat Sci. 51, 129-134.
46. Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Sci. 49, S73-S86.
47. Motilva MJ, Toldrá F, Aristoy MC, Flores J. 1993a. Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham. J. Food Biochem. 16, 323-335.
48. Motilva MJ, Toldrá F, Nieto P, Flores J. 1993a. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chem. 48, 121-125.
49. Motilva MJ, Toldrá F, Flores J. 1993b. Assay of lipase and esterase activities in fresh pork meat and dry-cured ham. Z Lebensm Unters Forch. 195, 446-450.
50. Motilva MJ, Toldrá F, Nadal MI, Flores J. 1994. Prefreezing hams affect lipolysis during dry-curing. J. Food Sci. 59, 303-305.
51. Narvaez-Rivas M, Vicario IM, Graciani Constente E, Léon-Camacho M, 2007. Changes in the concentration of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during dry-curing process. J. Agric. Food Chem. 55, 10953-10961.
52. Narvaez-Rivas M, Rios JJ, Arteaga JF, Quiliez JF, Barrero AF, Léon-Camacho M, 2008b. Determination of ent-kaurene in subcutaneous fat of Iberian pigs by gas chromatography multi-stage mass spectrometry with the aim to differentiate between intensive and extensive fattening systems. Anal. Chim. Acta, 624, 107-112.
53. Narvaez-Rivas M, Vicario IM, Graciani Constente E, Léon-Camacho M, 2008b. Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process. J. Agric. Food Chem. 56, 7131-7137.
54. Riaublanc A, Gandemer G, Gambotti C, Davenel A, Monin G. 1999. La détermination de la composition en triglycérides du tissu adipeux: un outil possible pour l'identification des jambons secs de haut de gamme. Journées Rech Porcine en France. 31, 301-307.
55. Rousset S, Martin JF. 1998. Caractéristiques sensorielles de jambons secs français, italiens, espagnols et classification de consommateurs suivant leurs préférences sensorielles. Proceeding - 7éme Journées des Sciences du muscle et technologies de la viande. Rodez, France.
56. Ruiz J, Ventanas J, Cava R, Andrés A, García C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci. 52, 19-27.
57. Secondi F, Gandemer G, Luciani A, Santucci PM, Casabianca F 1992. Evolution chez le porc corse, des lipides des tissus adipeux et musculaires au cours de la période d'engraissement traditionnelle sous chǎtaigneraie. Journées Rech. Porcine en France. 24, 77-84.
58. Shahidi F, Rubin LJ, D'Souza LA. 1986. Meat flavor volatiles: a review of the composition, technique of analysis and sensory evaluation. CRC Crit. Rev. Food Sci. Nutr. 24, 141-243.
59. Tejeda JF, Gandemer G, Antequera T, Viau M, García C. 2002. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols. Meat Sci. 60, 357-363.
60. Toldrá F., Flores M. 1998. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Critical Rev. Food Sci. 38, 331-352.
61. Toldrá F, Flores M, Aristoy MC, Virgili R, Parolari G. 1996. Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs. J. Sci. Food Agric. 71, 124-128.
62. Toldrá F, Flores M, Sanz Y. 1997. Dry-cured ham flavour: enzymatic generation and process influence. Food Chem. 59, 523-530.
63. Ventanas S, Ventanas J, Jurado A, Estévez M, 2006. Quality traits in muscles biceps femoris and back-fat from purebred Iberian and reciprocal Iberian x Duroc crossbred pigs. Meat Sci. 73, 651-659.
64. Ventanas S, Ventanas J, Tovar C, García C, Estévez M. 2007. Extensive feeding versus oleic and tocopherol enriched mixed diets for the production of Iberian drycured hams: effect on chemical composition, oxidative status and sensory traits. Meat Sci. 77, 246-256.
65. Viera-Alcaide I, Vicario IM, Escudero-Gilette ML, Graciani Constente E., Léon-Camacho M. 2007. A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype. Grasas y Aceites. 59, 327-336.
66. Viera-Alcaide I, Vicario IM, Graciani Constente E., Léon-Camacho M. 2007. Authentication of fattening diet of Iberian pig according to their triacylglycerol profile from subcutaneous fat. Anal. Chim. Acta. 596, 319-324.
67. Waite M. 1987. Handbook of Lipid Research 5: The phospholipases. New York: Plenum Press.
68. Whittington FM, Prescott NJ, Wood JD, Enser M. 1986. The effect of dietary linoleic acid on the firmness of backfat in pigs of 85 kg live weight. J. Sci. Food Agric. 37, 753-761.
69. Wilson BR, Pearson AM, Shortland FB. 1976. Effect of total lipids and phospholipids on warmed-over-flavor in red and white muscle from several species as measured by thiobarbituric acic analysis. J. Agric. Food Chem. 24, 7-10.