Flavour differences between northern and southern European cured hams

Dirinck, P.; Opstaele, Filip Van; Vandendriessche, F.

doi:10.1016/s0308-8146(97)00012-5

Cited by 111 publications

(73 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast, hydrocarbons have no significant impact on aroma because of their high odor threshold (Dirinck et al, 1997;Shahidi et al, 1986). Whatever the type of drycured products, volatile fractions show a similar set of oxidation products.…”

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

“…It is not surprising because the fatty acid compositions of TAGs and PLs which determine the type of volatiles formed during oxidation are similar in all the types of hams (see part 1). So the main differences between dry-cured hams are mainly related to the quantity of volatiles formed during the process (Buscailhon et al, 1993;Dirinck et al, 1997;Garcia et al, 1991) 1998). High salt content increases oxidation product content in dry cured hams (Coutron-Gambotti et al, 1999b).…”

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

“…These aldehydes are linear saturated (C5 to C10 alkanals), unsaturated (C5 to C11 alkenals) with some polyunsaturated ones (2,4 nonadienal and decadienal). They have a large impact on the overall aroma of dry cured meat products because of their typical aroma and their low odor threshold (Dirinck et al, 1997;Shahidi et al, 1986). These aldehydes exhibit unpleasant odors such as fatty, oily, rancid, deep fried (nonanal, t-2-heptenal, 2-pentyl-furan, 2,4 decadienal) whereas other volatiles have more pleasant odor lower than 15-17% lacks of consistency .…”

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

“…The hams with high intramuscular lipid content such as muscles from Iberian and Corsican pigs have a higher marbling score than those of Parma and Bayonne Hams (Rousset and Martin, 1998) intramuscular lipids which are both solvent and precursors of volatiles . Its depends also on processing traits such as the length and temperature (Buscailhon et al, 1993;Ruiz et al, 1999), the amount of salt (CoutronGambotti et al, 1999b) and the antioxidative pattern of the raw meat (Dirinck et al, 1997).…”

Section: Intramuscular Lipids and Dry-cured Ham Qualitymentioning

confidence: 99%

See 3 more Smart Citations

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Gandemer¹

2009

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARYDry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.Lipids play a key role in sensory traits of dry cured hams. Both the quantity and the composition of lipids in raw material affect dry-cured hams quality. The lipid characteristics strongly depend on rearing systems developed in different area in Europe. During processing, lipids undergo lipolysis and oxidation. Phospholipids are the main substrates of both lipolysis and oxidation. Lipolysis forms free fatty acids rich in polyunsaturated fatty acids all along the process. Lipids are also subjected to oxidation which forms many volatile compounds. These volatiles affect in the aroma of dry-cured hams and are associated with aroma notes such as rancid, aged meat or dry-cured. According to the genotype and the rearing conditions of pigs and the parameters of processing, dry-cured hams have specific sensory profiles. This paper reviews the present knowledge on lipids and dry-cured ham quality.KEY-WORDS: Dry-cured ham -Lipid -LipolysisOxidation -Sensory quality.

show abstract

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

Section: Lipid Oxidation In Adipose Tissue and Musclementioning

confidence: 99%

Section: Intramuscular Lipids and Dry-cured Ham Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Gandemer¹

2009

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…As suggested by Dirinck et al (1997), these high molecular weight aldehydes could act as precursors for the volatile alkanals and alkenals. The higher amount of hexanal found in the modified sausages could support this hypothesis.…”

Section: Discussionmentioning

confidence: 91%

Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS

Ansorena

Astiasarán

Bello

2000

J. Agric. Food Chem.

View full text Add to dashboard Cite

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end of the ripening, a determination of the profile of compounds extracted by simultaneous distillation-extraction with dichloromethane was carried out. The total amounts of extracted compounds (expressed in milligrams of dodecane per gram of dry matter) were 2.5 in the sausage with enzymes and 1.9 in the control. The chemical groups showing increments due to the use of enzymes were esters (103.5% increment) and acids (87% increment) in both cases due to the greater presence of long-chain fatty acid products. However, development of substances originated from further degradation process of amino acids and free fatty acids did not seem to have taken place.

show abstract

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Yang

Zhang

Wang

et al. 2017

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

In order to investigate the generation of aroma in Chinese bacon (unsmoked), the changes of lipolysis, lipid oxidation, and volatile compounds derived from lipid oxidation (VCDFLO) during processing were analyzed. The results showed that acid lipase activity decreased during the entire process, while neutral lipase and lipoxygenase (LOX) increased from raw meat to the 1 day of dry‐ripening then decreased. Phospholipase increased during dry‐curing then decreased during dry‐ripening. Thiobarbituric acid reactive substances increased from raw meat to the 7 days of dry‐ripening thereafter decreased. Total free fatty acids increased at the end of 1 day of dry‐ripening and decreased subsequently. Thirty‐five VCDFLO were identified; the total peak area of these compounds increased by almost double at the 4 days of dry‐ripening than raw meat and indicated 47.37–50.85% of total 78 volatile compounds in the final products. In conclusion, VCDFLO generation was attributed to lipid‐related enzymes and contributed mainly to the aroma. Practical applications: Chinese bacon (unsmoked) usually produced from high intramuscular fat pork has more intense and long‐lasting aroma, since intramuscular triglycerides are good precursors for most volatile compounds. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them by regulating lipases and lipoxygenase (LOX) activities. The work showed that neutral lipase and lipoxygenase (LOX) played important roles during dry‐curing and dry‐ripening. The regulation of lipases and LOX activities can facilitate the generation of volatile compounds of Chinese bacon (unsmoked).

show abstract

Flavour differences between northern and southern European cured hams

Cited by 111 publications

References 15 publications

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Contact Info

Product

Resources

About