engleski

Lipolysis and lipid oxidation during smoked dry- cured ham processing

Lipolytic and oxidative changes of intramuscular lipids during the dry-cured ham processing have a significant impact on the final quality of the product. An objective of this study was to investigate lipolysis and lipid oxidation in Biceps femoris (BF) and Semimembranosus (SM) muscles throughout the 12- month production period of smoked dry-cured ham at 5 different stages (raw ham, after salting, after smoking, after drying, after ripening). Lipolysis and lipid oxidation were analysed by the total fat content, free fatty acids (FFA) composition and thiobarbituric acid reactive substances (TBARS) test values. Total fat content in both muscles increased after the drying stage, with significantly higher (p<0.05) values in SM along the processing. The FFA profile in investigated muscles showed significant (p<0.05) changes during processing. After the ripening, BF and SM contained 37.99 and 38.07 % SFA, 51.82 and 50.61 % MUFA and 10.19 and 11.32 % PUFA, respectively. The location of the muscles did not have a significant effect (p>0.05) on the proportion of SFA, MUFA, and PUFA. Lipid oxidation increased in BF and SM throughout the process of production, from 0.13 to 0.45 mg MDA/kg and 0.13 to 0.53 mg MDA/kg, respectively. The external location of the SM muscle due to stronger dehydration resulted in significantly higher (p<0.05) total fat content and TBARS values.

dry-cured ham ; lipolysis ; lipid oxidation ; free fatty acids ; TBARS

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