Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product

Food Control

Volumn 25, Issue 2, 2012, Pages 789-796

  Garrido, Rubén ^a   Domínguez, Rubén ^a   Lorenzo, José M ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Cured meat products; Dry cured lac n; Proteolysis; Salting time; Sensory characteristics

Indexed keywords

LACON;

EID: 84855424204     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.11.036     Document Type: Article

References (37)

1. Alonso M.L., Álvarez A.I., Zapico J. Rapid analysis of free amino acids in infant foods. Journal of Liquid Chromatography 1994, 17:4019-4030.
2. Antequera T., García C., López C., Ventanas J., Asensio M.A., Córdoba J.J. Evolution of different physico-chemical parameters during ripening of Iberian ham from Iberian (100%) and Iberian×Duroc pigs (50%). Revista Española de Ciencia y Tecnología de Alimentos 1994, 34:178-190.
3. Antequera T., Martín L. Reacciones químicas y bioquímicas que se desarrollan durante la maduración del jamón Ibérico. Tecnología del jamón Ibérico 2001, 293-322. Mundi-Prensa, Madrid, Spain. J. Ventanas (Ed.).
4. Aristoy M.C., Toldrá F. Deproteinization techniques for HPLC amino acid analyses in fresh pork muscle and dry-cured ham. Journal of Agricultural and Food Chemistry 1991, 39:1792-1795.
5. Bermell S., Molina I., Miralles C., Flores J. Study of the microbial flora in dry-cured ham. 6. Proteolytic activity. Fleischwirtschaft 1992, 72:1684-1685.
6. Buscailhon 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 1994, 37:449-456.
7. 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 1993, 58:968-972.
8. Córdoba J.J., Antequera Rojas T., García González C., Ventanas Barroso J., López Bote C., Asensio M.A. Evolution of free amino acids and amines during ripening of Iberian cured ham. Journal of Agricultural and Food Chemistry 1994, 42:2296-2301.
9. Flores M., Aristoy M.C., Toldrá F. Curing agents affect aminopeptidase activity from porcine skeletal muscle. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1997, 205:343-346.
10. Gandemer G. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science 2002, 62:309-321.
11. García I., Díez V., Zumalacárregui J.M. Changes in protein during the ripening of Spanish dried beef cecina. Meat Science 1998, 46:379-385.
12. Garrido R., Gómez M., Franco I., Carballo J. Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting. Grasas y Aceites 2009, 60:255-261.
13. ISO (International Organization for Standardization) Sensory Análisis - Methodology - General guidance 2005, ISO 6658: 2005 standard, International Organization for Standardization, Genève, Switzerland.
14. Kanner J., Harel S., Jaffe R. Lipid peroxidation of muscle foods as affected by sodium chloride. Journal of Agricultural and Food Chemistry 1991, 39:1017-1031.
15. Lorenzo J.M., García Fontán M.C., Cachaldora A., Franco I., Carballo J. Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives. Food Microbiology 2010, 27:229-235.
16. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Microbiological succession throughout the manufacture process of dry-cured lacón. Effect of the use of additives. Fleischwirtschaft International 2007, 22:88-92.
17. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: effect of some additives. Food Chemistry 2008, 110:137-149.
18. Lorenzo J.M., García Fontán M.C., Franco I., Prieto B., Carballo J. Calidad sensorial en relación con las características bioquímicas del lacón crudo-curado comercializado en Galicia. Propuestas de mejora. Alimentaria 2002, 338:31-37.
19. Lorenzo J.M., Prieto B., Carballo J., Franco I. Compositional and degradative changes during the manufacture of dry-cured "lacón" Journal of the Science of Food and Agriculture 2003, 83:593-601.
20. Maries, F. M. (2010). Research concerning sensory and physicochemical changes of animal fats during storage. Ph. doctoral thesis, University of Cluj-Napoca, Romania.
21. Marra A.I., Salgado A., Prieto B., Carballo J. Biochemical characteristics of dry-cured lacón. Food Chemistry 1999, 67:33-37.
22. Martín L., Antequera T., Ruíz J., Cava R., Tejeda J.F., Córdoba J.J. Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico. Food Science and Technology International 1998, 4:17-22.
23. Martín L., Antequera T., Ventanas J., Benítez-Donoso R., Córdoba J.J. Free amino acids and other non-volatile compounds formed during processing of Iberian ham. Meat Science 2001, 59:363-368.
24. Miller R. Functionality of non-meat ingredients used in enhanced pork. Fact sheet 1998, (pp. 1-12), National Pork Board, Des Moines, IA, USA.
25. Molina I., Toldrá F. Detection of proteolytic activity in microorganisms isolated from dry-cured ham. Journal of Food Science 1992, 57:1308-1310.
26. Monin G., Marinova P., Talmant A., Martin J.F., Cornet M., Lanore D., et al. Chemical and structural changes in dry-cured hams (Bayonne Hams) during processing and effects of the dehairing technique. Meat Science 1997, 47:29-47.
27. Motilva M.J., Toldrá F. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1993, 196:228-232.
28. Prior B.A. Role of micro-organisms in biltong flavour and development. Journal of Applied Bacteriology 1984, 56:41-45.
29. Rico E., Toldrá F., Flores J. Activity of cathepsin D as affected by chemical and physical dry-curing parameters. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1990, 191:20-23.
30. Sárraga C., Gil M., Arnau J., Monfort J.M., Cussó R. Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 1989, 25:241-249.
31. Sárraga C., Gil M., García-Regueiro J.A. Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs. Journal of the Science of Food and Agriculture 1993, 62:71-75.
32. Toldrá F., Etherington D.J. Examination of cathepsins B, D, H and L activities in dry-cured hams. Meat Science 1988, 23:1-7.
33. Toldrá F., Flores J. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Critical Reviews in Food Science and Nutrition 1998, 38:331-352.
34. Toldrá F., Flores M. Processed pork meat flavors. Handbook of food product manufacturing 2007, Vol. 2:279-299. John Wiley Interscience of NY, Hoboken, NJ, USA. Y.H. Hui, R. Chandan, S. Clark, N. Cross, J. Dobbs, W.J. Hurst, L.M.L. Nollet, E. Shimoni, N. Sinha, E.B. Smith, S. Surapat, A. Titchenal, F. Toldrá (Eds.).
35. Toldrá F., Flores M., Sanz Y. Dry-cured ham flavour: enzyme generation and process influence. Food Chemistry 1997, 59:523-530.
36. Vilar I., García Fontán M.C., Prieto B., Tornadijo M.E., Carballo J. Asurvey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product. Journal of Applied Microbiology 2000, 89:1018-1026.
37. Virgili R., Parolari G., Soresi Bordini C., Schivazappa C., Cornet M., Monin G. Free amino acids and dipeptides in dry-cured ham. Journal of Muscle Foods 1999, 10:119-130.