Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham

LWT

Volumn 44, Issue 2, 2011, Pages 473-479

  Zhang, Jianhao ^a   Jin, Guofeng ^a   Wang, Jiamei ^a   Zhang, Wangang ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Free fatty acids; High temperature ripening; Jinhua ham; Lipid oxidation; Lipolysis

Indexed keywords

ENZYMES; OXIDATION; UNSATURATED FATTY ACIDS;

FREE FATTY ACID; HIGH TEMPERATURE; JINHUA HAM; LIPID OXIDATION; LIPOLYSIS;

MEATS;

EID: 77958470112     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.007     Document Type: Article

References (19)

1. Antequera T., Lopez B.C.J., Cordoba J.J., Garcia C., Asensio M.A., Ventanas J.A., et al. Lipid oxidative changes in the processing of Iberian pig hams. Food Chemistry 1992, 45(2):105-110.
2. Coutron-Gambotti C., Gandemer G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chemistry 1999, 64(1):95-101.
3. Flores M., Aristor M.C., Spanier A.M., Toldrá F. Non-volatile components effects on quality of " serrano" dry-cured ham as related to processing time. Journal of Food Science 1997, 62(6):1235-1239.
4. Flores M., Grimm C.C., Toldrá F., Spanier A.M. Correlations of sensory and volatile compounds of Spanish " serrano" dry-cured ham as a function of two processing times. Journal of Agricultural and Food Chemistry 1997, 45(6):2178-2186.
5. Flores M., Spanier A.M., Toldrá F. Flavour analysis of dry-cured ham. Flavour of meat, meat products and sea-foods 1998, 320-341. Aspen Publishers, Gaithersburg, MD. 2nd ed. F. Shahidii (Ed.).
6. Folch J., Lees M., Stanley G.H.S. A simple method for isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226(1):497-509.
7. Garcia-Regueiro J.A., Gibert J., Diaz I. Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography. Journal of Chromatography A 1994, 667(1-2):225-233.
8. Hinrichsen L.L., Pedersen S.B. Relationship among flavor volatile compounds chemical changes and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Chemistry 1995, 43(11):2932-2940.
9. Martín L., Córdoba J.J., Antequera T., Timón M.L., Ventanas J. Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science 1998, 49(2):145-153.
10. Martín L., Córdoba J.J., Ventanas J., Antequera T. Changes in intramuscular lipids during ripening of Iberian ham. Meat Science 1999, 51(2):129-134.
11. Motilva M.J., Toldrá F., Nieto P., Flores J. Muscle lipolysis phenomena in the processing of dry cured ham. Food Chemistry 1993, 48(2):121-125.
12. Sabio E., Vidal-Aragon M.C., Bernalte M.J., Gata J.L. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chemistry 1998, 61(4):493-503.
13. Salih A.M., Smith D.M., Price J.F. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science 1987, 66(9):1483-1488.
14. SAS (1999). Statiatical analysis system package. Cary, NC: SAS Institute, INC.
15. Toldrá F. Proteolysis and lipolysis in flavor development of dry-cured meat products. Meat Science 1998, 49(1):101-110.
16. Vestergaard C.S., Schivazappa C., Virgil R. Lipolysis in dry-cured ham maturation. Meat Science 2000, 55(1):1-5.
17. Zhang J.H., Wang L., Liu Y., Zhu J.H., Zhou G.H. Changes in the volatile flavour components of Jinhua ham during the traditional ripening process. International Journal of Food Science & Technology 2006, 41(9):1033-1039.
18. Zhang J.H., Zhen Z.Y., Zhang W.G., Zeng T., Zhou G.H. Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham. Journal of the Science of Food and Agriculture 2009, 89(5):834-842.
19. Zhou G.H., Zhao G.M. Biochemical changes during processing of traditional Jinhua ham. Meat Science 2007, 77(1):114-120.