Biochemical characteristics of dry-cured lacón

Marra, Ana I; Salgado, Aurora; Prieto, B.; Carballo, Javier

doi:10.1016/s0308-8146(99)00104-1

Cited by 46 publications

(51 citation statements)

References 19 publications

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“…En otros estudios sobre lacones gallegos (Veiga et al, 2003;Cobos et al, 2004), los músculos externos también presentaron mayores cantidades de extracto seco que los internos, aunque los valores en ambas zonas fueron inferiores que los aquí encontrados; esto se debe al mayor tiempo de curado en los lacones analizados en este estudio (30 días) que en los de los artículos anteriores (15 días). Marra et al (1999), en lacones con mayor período de curado (1,5 meses), encontraron altos contenidos de extracto seco (50%). No se observó influencia de la alimentación en la cantidad de lípidos de los músculos de los lacones, siendo el contenido graso significativamente mayor en la zona externa que en la interna.…”

Section: Resultados Y Discusiónunclassified

Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Cobos¹,

Veiga²,

Dı́az³

2008

Grasas y Aceites

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RESUMENInfluencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego.El objetivo del presente trabajo fue determinar el efecto de la inclusión de castañas y pulpa de remolacha en la alimentación del cerdo sobre diferentes aspectos lipídicos de los músculos externos e internos de los lacones gallegos. Dicha inclusión no modificó el contenido de lípidos, ni la proporción de glicéridos, fosfolípidos y ácidos grasos libres; sin embargo, sí causó un descenso de los valores del índice de oxidación TBA. No se observaron cambios importantes en la composición de ácidos grasos de los glicéridos. Los lacones de cerdos alimentados con castaña y pulpa de remolacha presentaron un significativo mayor contenido de ácidos grasos poliinsaturados en las fracciones de fosfolípidos y, sobre todo, en la de ácidos grasos libres, lo cual podría atribuirse a un descenso de los niveles de oxidación. PALABRAS-CLAVE: Ácidos grasos -Alimentación del cerdo -Castañas -Lacón curado -Lípidos, oxidación. SUMMARYInfluence of a diet with chestnuts and sugar beet pulp on the lipid composition of "lacón gallego" (drycured pork foreleg).The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs' diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; however, it caused a significant decrease in the values of oxidation index TBA. No important changes were observed in fatty acid composition of glycerides. The dry-cured pork forelegs from pigs who received a diet with chestnuts and sugar beet pulp showed higher proportions of polyunsaturated fatty acids in phospholipid and free fatty acid fractions than dry-cured pork forelegs from pigs fed a conventional diet; this could be due to a decrease in the oxidation levels.KEY-WORDS: Chestnuts -Dry-cured foreleg -Fatty acids -Lipids, oxidation -Pig diet. INTRODUCCIÓNEl lacón gallego se elabora con la extremidad delantera del cerdo cortada a nivel de la articulación escápulo-humeral siguiendo un proceso tecnológico similar a la del jamón serrano (salado, lavado, post-salado y secado o curado), aunque la duración de estas etapas es inferior (Veiga et al., 2003). Desde el año 2001, este producto cárnico del cerdo cuenta con el reconocimiento de la Unión Europea como Indicación Geográfica Protegida (IGP) Lacón Gallego (Comisión de las Comunidades Europeas, 2001). En los lacones elaborados bajo el auspicio del Consejo Regulador de la IGP se controla desde la alimentación de los cerdos hasta la venta al consumidor. Los piensos son autorizados por el Consejo Regulador y están constituidos fundamentalmente por cereales (cebada, maíz y trigo). Los lacones controlados por dicha IGP están bien valorados sensorialmente; sin embargo, se ha observado que la sustitución en la alimentación de los cerdos ...

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Section: Resultados Y Discusiónunclassified

Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Cobos¹,

Veiga²,

Dı́az³

2008

Grasas y Aceites

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“…The moisture and NaCl contents were assessed in duplicate in each sample (piece), following the procedures reported by Marra et al (1999). The muscular and subcutaneous fat was extracted following the procedure described by Folch et al (1957).…”

Section: Methodsmentioning

confidence: 99%

“…The manufacturing process is very similar to that of dry-cured hams, in regard to the steps, equipment and facilities required (Marra et al, 1999). The final product is usually consumed after cooking; however, it can be consumed in the raw state if the ripening period has been long enough.…”

Section: Introductionmentioning

confidence: 99%

“…Following the guidelines established for the manufacture of cured hams, the recommended duration of salting is one day per kg of weight of the raw piece (Marra et al, 1999). However, given the particular characteristics of pork shoulder (larger surface per unit of weight and less thickness than hams), this may not be the most appropriate salting duration for dry-cured lacón.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

Garrido¹,

Lorenzo²,

Franco³

et al. 2013

JFR

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We investigated the effects of salting duration (3, 4 or 5 days) on lipid oxidation and the total fatty acid content of muscular fat and subcutaneous fat during the manufacturing of dry-cured lacón, a traditional meat product made in NW Spain from pork foreleg. Two batches of lacón were processed using each salting duration. In each batch, samples were analysed at seven different times throughout the manufacturing process. In each sample, the moisture and NaCl contents, and the peroxide value of the fat and the total fatty acid contents were determined in both the muscular and the subcutaneous fat.Increasing the salting duration significantly increased lipid oxidation (as indicated by peroxide values), in both the muscular and the subcutaneous fat and at all sampling times throughout the manufacturing process. At the end of the ripening stage, the average peroxide values were 7.69, 17.79 and 21.72 meq. of O 2 /kg of subcutaneous fat and 10.78, 24.96 and 26.48 meq. of O 2 /kg of muscular fat, in the batches salted for 3, 4 and 5 days, respectively.Salting duration significantly affected the fatty acid content, particularly that of polyunsaturated fatty acids and the linoleic acid within these. The polyunsaturated fatty acid content of lacón pieces salted for 3 days were significantly higher than those of pieces salted for 4 or 5 days, in both the muscular and subcutaneous fat.

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“…Previous studies on dry-cured lacón have mainly concerned biochemical and sensory characterization of the final product (Marra et al, 1999;Veiga et al, 2003), as well as the biochemical changes that take place during the manufacturing process (Lorenzo et al, 2003;Lorenzo et al, 2008a;Lorenzo et al, 2008b). However, very few studies have explored the microbiological characteristics and refer only to the counts of some microbial groups at the end of the different stages of manufacture (Vilar et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

Lorenzo¹,

Fontán²,

Gómez³

et al. 2012

JFR

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Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacón (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group.For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods.Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri

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Biochemical characteristics of dry-cured lacón

Cited by 46 publications

References 19 publications

Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

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