Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

Grasas y Aceites

Volumn 60, Issue 3, 2009, Pages 255-261

  Garrido, Rubén ^a   Gómez, María ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Cured meat products; Dry cured lac n fat autooxidation; Lipolysis; Time of salting

Indexed keywords

AUTOOXIDATION; CURED MEAT-PRODUCTS; INHIBITORY EFFECT; LIPOLYSIS; MANUFACTURE PROCESS; SUBCUTANEOUS FAT; TECHNOLOGICAL PROCESS; TIME OF SALTING;

CURING; MANUFACTURE; MEATS; OXIDATION; PEROXIDES;

DRYING;

LACON; SUIDAE;

EID: 68849123962     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.130508     Document Type: Article

References (23)

1. Antequera T, Córdoba JJ, Ruíz J, Martín L, García C, Bermúdez ME, Ventanas J. 1993. Liberación de ácidos grasos durante la maduración del jamón Ibérico. Rev. Esp. Cienc. Tecnol. Alim. 33, 197-208.
2. Antequera T, García C, López C, Ventanas J, Asensio MA, Córdoba JJ. 1994. Evolution of different physicochemical parameters during ripening Iberian ham from Iberian (100%) and Iberian x Duroc pigs (50%). Rev. Esp. Cienc. Tecnol. Alim. 34, 178-190.
3. Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105-110.
4. Astiasarán I, Beriaín MJ, Melgar J, Sánchez-Monje JM, Villanueva R, Bello J. 1988. Estudio comparativo de las caracterí sticas de jamones curados de cerdo blanco elaborados con distinta tecnología. Rev. Agroquím. Tecnol. Alim. 28, 519-528.
5. Balderas B, Galán Soldevilla H, Márquez Prieto L, Peralta Fernández A, Ciudad González N, León Crespo F. 1993. Evolución del índice de acidez de la grasa subcutánea de jamones con distintos periodos de salazón durante las fases de post-salado y estufaje. Alimentaria 241, 27-29.
6. Cobos A, Veiga A, Díaz 0.2008. Influence of the diet with chestnuts and sugar beet pulp on the lipid composition of "lacón gallego" (dry-cured pork foreleg). Grasas y Aceites 59, 121-127.
7. Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianca F. 1999. Reducing salt content of drycured ham: effect on lipid composition and sensory attributes. Food Chem. 64, 13-19.
8. Flores J, Nieto P, Bermell S, Miralles MC. 1985. Cambios en los lípidos del jamón durante el proceso de curado, lento y rápido, y su relación con la calidad. Rev. Agroquím. Tecnol. Alim. 25, 117-123.
9. Folch J, Lees M, Stanley GHS. 1957. A simple method for isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
10. Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62, 309-321.
11. Ladikos D, Lougovois V. 1990. Lipid oxidation in muscle foods: A review. Food Chem. 35, 295-314.
12. Lorenzo JM, García Fontán MC, Franco I, Carballo J. 2008a. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Food Chem. 110, 137-149.
13. Lorenzo JM, García Fontán MC, Franco I Carballo J. 2008b. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture: Effect of some additives. Food Control 19, 1148-1158.
14. Martín Cáceres ML. 1997. Influencia de las condiciones de procesado sobre los cambios madurativos en el jamón Ibérico, en Ventanas J. (Ed.) Bases de la calidad del jamón Ibérico (Materia prima - Procesado - Producto final). Publicaciones de la Secretaría General Técnica de la Junta de Extremadura, Mérida (Badajoz), págs. 75-106.
15. Marra Al, Salgado A, Prieto B, Carballo J. 1999. Biochemical characteristics of dry-cured lacón. Food Chem. 67, 33-37.
16. Melgar MJ, Sánchez-Monje J.M., Bello J. 1990. A study of the changes in the chemical properties of fat during ham curing. Grasas y Aceites 41, 299-306.
17. Motilva MJ, Toldrá F. 1993. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Z Lebensm. Unters. Forsch. 196, 228-232.
18. Pearson AM, Love JD, Shorland FD. 1977. Warmed over flavour in meat, poultry and fish. Adv. Food Res. 23, 1-74.
19. Presidencia del Gobierno (1977). Orden del 31 de Enero de 1977 por la que se establecen los métodos oficiales de análisis de aceites y grasas, cereales y derivados, productos lácteos y productos derivados de la uva. B.O.E no 167 (14-7-1977).
20. Rodríguez MP, Carballo J, López M. 2001. Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products. Grasas y Aceites 52, 291-296.
21. Tarladgis BG, Watts BM, Younathan MT, Dugan LR. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37, 44-48.
22. Toldrá F, Flores J. 1998. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Crit. Rev. Food Sci. Nutr. 38, 331-352.
23. Veiga A, Cobos A, Ros C, Díaz O. 2003. Chemical and fatty acid composition of "Lacón gallego" (dry-cured pork foreleg): differences between external and internal muscles. J. Food Compos. Anal. 16, 121-132.