Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)

Abstract

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

“…Processing time affects fatty acid content in all lipid fractions, showing a NL (p < 0.001) and PL (p < 0.001) decrease, and a FFA increase (p < 0.001). A similar evolution was observed in dry-cured ham from other breeds [17,19], as well as in CM dry-cured loin [8]. The main changes take place until month 18 of processing, showing variations of −40%, −88% and +516% in NL, PL and FFA respectively.…”

“…In addition, derived products with clearly distinctive qualities are obtained from the native pig breeds of southern Europe [7]. For this reason, CM dry-cured products are well accepted by consumers [8]. Previous works have described the fatty acids and lipolysis of CM dry-cured loin [9,10].…”

“…Previous works have described the fatty acids and lipolysis of CM dry-cured loin [9,10]. In addition, the percentages of fatty acids from intramuscular fat in dry-cured ham have been previously reported [8], although the concentration values for the different lipid fractions have not. A greater knowledge of the fatty acid composition of each lipid fraction and the free amino acid (FAA) profiles of dry-cured ham is necessary, since this is essential in order to improve processing and ensure a genuine product from a native pig breed.…”

Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

“…This is due to the high adipogenic potential, which is typical of native pig breeds such as the CM. Several studies of dry‐cured loin and ham have confirmed the effect of the IMF content on the sensory characteristics of the product . Therefore, this parameter has a great influence in the sensorial perception of the dry‐cured loin.…”

“…Although previous works studied the sensory quality of CM dry‐cured loin and ham , greater knowledge of the fatty acid concentration and lipolysis is necessary because these are among the parameters that most affect product quality.…”