Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity

Motilva, María‐José; Toldrá, Fidel

doi:10.1007/bf01202737

Cited by 67 publications

(33 citation statements)

References 28 publications

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“…According to our results, nitrite and nitrate concomitantly added, within the contents assayed, seem not to affect lipolysis. This is in agreement with Motilva and Toldrá [42], who stated that nitrate and nitrite, in concentrations close to those applied in the present study, did not influence lipase or esterase activities to an expressive extent. Curing salts affected the volatile aldehydes formation, but the results depended on storage time.…”

Section: Physico-chemical Parameterssupporting

confidence: 82%

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

LC¹

2012

J Food Process Technol

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The effects of the addition of curing salts and storage periods (3, 6 and 12 months) and temperature (2-4°C vs 15-18°C) on proteolysis and oxidative stability of dry fermented sausage produced with high pH pork raw materials were evaluated. Final products with curing salts showed higher concentrations in total volatile basic nitrogen and total Free Amino Acids (FAA) (P<0.05), comparatively to counterparts free of curing salts. Despite the simil°arity in the FAA profile of sausages from both formulations, products having curing salts had significantly higher levels in FAA groups associated to acidic and aged tastes/flavours. At any storage period, products held at 2-4°C showed lower values for most parameters (P<0.05) associated to proteolysis and also in acidity, irrespective of the curing salt condition. Differently, hexanal and the sum of straight chain aldheydes were not affected by both factors in products stored for 3 (S4) and 12 months (S6) while in S5 samples (6 months of storage), the higher the temperature the greater the oxidation occurred. Sausages having curing salts held at storage under 2-4°C presented lower total biogenic amines than counterparts stored at 12-15°C (P<0.05).

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Section: Physico-chemical Parameterssupporting

confidence: 82%

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

LC¹

2012

J Food Process Technol

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“…This effect has been previously described by other authors in dry-cured lacón (Lorenzo et al, 2008a) and in dry-cured ham (Martín Cáceres, 1997 agents and by some other processing parameters. Results from Motilva and Toldrá (1993) show that the activity of the tissue lipases is limited by the increasing NaCl concentrations and by the low environmental temperatures. The low environmental temperatures during the lacón manufacture (never above 12 °C) and the high NaCl concentrations seem to be the responsible for the low lipolysis observed in this meat product.…”

Section: Resultsmentioning

confidence: 99%

“…According to Motilva and Toldrá (1993), in general, the activity of the pork muscle and adipose subcutaneous tissue lipases and esterases decreased as the NaCl concentration increased, with the exception of the muscle acid lipase which was activated with the increasing NaCl concentrations; the increasing a w values increased the enzymatic activities, also with exception of the muscle acid lipase. With regard to the effects on the autooxidative processes, it seems that the increase of the concentration of NaCl, as a consequence of the dehydration process during ripening, causes an increase of the oxidation of the lipids (CoutronGambotti et al, 1999), besides the prooxidant effect of the salt attributed to the iron ions that accompany to the salt as impurities (Pearson et al, 1977;Ladikos and Lougovois, 1990).…”

Section: Introductionmentioning

confidence: 99%

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

et al. 2009

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The acidity, peroxide and TBA values were determined, both in the subcutaneous fat and in the muscular portion fat (fat extracted from the muscular portion minced and homogenised after discarding the subcutaneous fat), or in the whole muscular portion (fat + lean tissue) in the case of the TBA values, throughout the manufacture process of drycured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar technological process to that of dry-cured ham. The effect of the time of salting (3, 4 or 5 days) on these parameters was also studied.

Throughout the manufacture, the acidity, the peroxide and the TBA values significantly (p < 0.001) increased in all the batches studied and both in the subcutaneous fat and in the muscular portion fat or muscular portion.

The increasing of the salting time, despite the fact that did not significantly increase the NaCl contents in the pieces at the end of the manufacture process, significantly (p < 0.001) increased the peroxide values throughout the manufacture process both in the subcutaneous and in the muscular portion fat. At the end of the manufacture process, the TBA values also were significantly (p < 0.001) higher in the more intensely salted batches. The increasing of the salting time seems, in general, to have a inhibitory effect on the lipolytic phenomena; however, this effect was not consistent in all the sampling times in the batches studied.

Se determinó el índice de acidez de la grasa, el índice de peróxidos y el número de TBA (ácido tiobarbitúrico) en la grasa subcutánea y en la de la porción muscular (grasa extraída de la porción muscular obtenida tras la separación de la grasa subcutánea) (o en la porción muscular completa (grasa + magro) en el caso del número de TBA) a lo largo de la maduración del lacón crudo-curado, un producto cárnico tradicional elaborado en el noroeste de España a partir de la extremidad anterior del cerdo cortada a nivel de la articulación escápulo-humeral, siguiendo una tecnología similar a la del jamón curado. Se estudió también el efecto sobre estos parámetros del tiempo de salazón (3, 4 o 5 días).

Los valores de los tres índices aumentaron de un modo significativo (p < 0,001) a lo largo de la elaboración en todas las partidas estudiadas, tanto en la grasa subcutánea como en la de la porción muscular (o en la porción muscular completa).

El aumento del tiempo de salazón, aunque no determinó un incremento estadísticamente significativo de la concentración de cloruro sódico en las piezas al final del proceso de elaboración, determinó un incremento significativo (p < 0,001) de los valores de índice de peróxidos en todos los puntos de muestreo, tanto en la grasa subcutánea como en la de la porción muscular. Al final del proceso de elaboración, los valores del número de TBA también fueron significativamente (p < 0,001) más elevados en las partidas sometidas a un salazon...

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“…However, the effects of other aspects of the manufacturing process on the characteristics and attributes of the final product remain unknown. been widely demonstrated (Sárraga et al, 1989;Rico et al, 1990;Motilva & Toldrá, 1993). The effect of the NaCl concentrations on lipid oxidation in specific cured meat products has also been described .…”

Section: Introductionmentioning

confidence: 99%

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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Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity

Cited by 67 publications

References 28 publications

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

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

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