Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham

Larrea, V.; Pérez‐Munuera, I.; Hernando, Isabel; Quiles, Amparo; Lluch, M.Á.

doi:10.1016/j.foodchem.2006.03.035

Cited by 38 publications

(44 citation statements)

References 17 publications

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“…The fatty acid profile in the muscular fat in the lacón pieces at the end of the manufacturing process is consistent with previous observations (Lorenzo et al, 2003(Lorenzo et al, , 2008 and is also similar to that reported by other authors in hams of different origins (Delgado et al, 2002;Gandemer, 2002;Larrea et al, 2007). However, the percentage of linoleic acid was higher in the muscular fat of the lacón pieces in which the percentages were already higher in the fresh pieces.…”

Section: Resultssupporting

confidence: 91%

“…The fatty acid profile in the subcutaneous fat in the lacón at the end of the manufacturing period was similar to that described by other authors (Antequera et al, 1994;Cava et al, 1997;Countron-Gambotti & Gandemer, 1999;Delgado et al, 2002;Larrea et al, 2007) in the subcutaneous fat of hams of different origin.…”

Section: Resultssupporting

confidence: 89%

“…This difference may be associated with factors such as the breed, age and feeding. The lacón pieces used in this study were obtained from carcasses of young animals (carcass weight around 90 kg) coming from an industrial crossing that were mainly bred for consumption as fresh meat; the characteristics of this meat are very different from those of the meat used to produce the different ham varieties (other races of pigs, older and heavier animals and possibly fed with different types of foodstuff) (Delgado et al, 2002;Gandemer, 2002;Larrea et al, 2007).…”

Section: Resultsmentioning

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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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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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“…These results were in good agreement with the results obtained from IMF The germplasm characteristics of Dahe and Dawu breeds (Muriel et al, 2007;Martin et al, 2008 andYang et al, 2010) in different pig breeds. Some other investigations showed that SFAs were much lower than MUFAs (Daza et al, 2007;Larrea et al, 2007;Ramírez et al, 2007;Tikk et al, 2007), or that SFAs were a little higher than MUFAs (Martin et al, 2008) or that polyunsaturated fatty acids (PUFAs) were much higher than usually described by Bee et al (2002) and Daza et al (2007) in intramuscular neutral lipids. These differences could be related to the different breeds, experimental diets and feeding regimes in various studies.…”

Section: Resultsmentioning

confidence: 96%

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Jiang

Zhu

et al. 2011

Animal

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The objectives of the experiment were to evaluate growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid (FA) and amino acid composition between the Chinese indigenous pig breed Dahe and the crossbred Dawu. The Dahe pigs had lower average daily gain ( P , 0.001) and a higher feed conversion ratio ( P , 0.001) compared with the Dawu pigs. The Dahe pigs contained less lean meat percentage ( P , 0.001) and more carcass fat percentage ( P , 0.001) compared with the Dawu pigs. For organ weight, the Dahe pigs had lower relative heart weight and small intestine weight, respectively, compared with that of the Dawu pigs ( P , 0.001). In addition, the Dahe pigs showed higher pH values (at 45 min and 24 h, P , 0.001 and P , 0.001, respectively), higher Marbling score ( P , 0.05), lower Minolta L values (at 45 min and 24 h, P , 0.001 and P , 0.05, respectively) and lower muscle fiber area ( P , 0.05) than did the Dawu pigs. C18:1, C16:0, C18:0 and C18:2 were the main FAs and nine essential amino acids were found in the Longissimus dorsi of the two breeds.Keywords: growth and carcass characteristics, meat quality, organ weight, fatty acid composition, amino acid composition ImplicationsThe Dahe pig is a Chinese indigenous pig breed and the Dawu pig is a crossbred using the Duroc 3 Dahe breeding scheme through five generations of selection. This is the first study to evaluate growth and carcass characteristics, organ weight, meat quality, and intramuscular fatty acid and amino acid composition of the two breeds. The results showed that the Dahe pigs retained good meat but poor growth and carcass composition, whereas the Dawu pigs not only retained good meat quality as did the Dahe pigs but also had good growth performance and carcass composition. These results indicated that the two breeds could be used in commercial pig production in China to provide high taste quality niche products.

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“…The particular climate causes the moisture content of Xuanwei hams to be much higher than Jinhua and Rugao hams, and the lipid content is lower, probably leading to the unique flavor of Xuanwei hams [16]. It is well known that lipid is an important source of flavor substances [17]. There is some evidence of a positive effect of temperature on lipolysis phenomena.…”

Section: Electronic Nosementioning

confidence: 99%

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

Xia

Zhang

Gao

et al. 2017

Journal of Food Quality

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Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.

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Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham

Cited by 38 publications

References 17 publications

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

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

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

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