Lipolysis in dry-cured ham maturation

Vestergaard, Christian; Schivazappa, C.; Virgili, R.

doi:10.1016/s0309-1740(99)00095-9

Cited by 103 publications

(64 citation statements)

References 16 publications

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“…were not closely related to lipolytic enzyme activity or that SFA and MUFA had inhibitory effects on lipolytic enzyme activity in salted fish. These findings differed from those of other studies 2,6,8 , in which acid lipase was the main enzyme for the decomposition of grease during the processing of dry-cured meat products. This difference among studies may be explained by differences in physical and chemical indicators during the manufacturing process as well as differences in material characteristics.…”

Section: Endogenous Lipase and Lipolysis-oxidationcontrasting

confidence: 99%

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Cao

et al. 2018

J. Oleo Sci.

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Section: Endogenous Lipase and Lipolysis-oxidationcontrasting

confidence: 99%

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Cao

et al. 2018

J. Oleo Sci.

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“…Another study of Parma ham performed by Vestergaard et al [96] indicated the stability of lipolytic enzymes from the stage of fresh meat to the end of the ripening, Table 7.…”

Section: Lipolysis During Dry-cured Ham Manufacturementioning

confidence: 98%

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Petrova

Aasen

Rustad

et al. 2015

Eur Food Res Technol

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various types of dry-cured ham are due to pig breed, feed of pigs, their weight and age, as well as differences in the production process. High-quality dry-cured hams, with a production length longer than 1 year, have distinct organoleptic characteristics: a rich, unique, and recognizable flavor and color in the range from rosy to maroon or brown red marbled with white fat. However, the sensorial, physical-chemical, aromatic, morphological, and textural characteristics of dry-cured ham vary significantly depending on the alterations in the technological process from producer to producer [1][2][3][4][5].The traditional technology for the production of dry-cured ham mainly consists of salting, postsalting (resting), and drying-ripening stages. In Northern Europe (Germany, Scandinavia), smoking is frequently applied. Salting and drying-ripening are the most important steps in the manufacture where the flavor of the final product is mainly formed.The duration of the postsalting and the drying-ripening stages varies depending on the type of dry-cured ham. The drying-ripening step lasts from 2-3 months to 2-3 years for the highest quality dry-cured hams. Increased time of ripening gives a higher degree of enzymatic degradation, contributing to taste and flavor of the final product and as a consequence of higher quality of dry-cured ham [6]. Shorter processing time allows faster production of drycured ham, but the quality characteristics will suffer. The technology for each particular kind of dry-cured ham is adjusted according to the desired priority: quality or high production capacity.During ripening, endogenous enzymes degrade proteins and lipids to amino and fatty acids correspondingly, which are mainly responsible for the flavor of dry-cured ham [7]. Free amino and fatty acids are further degraded and converted by enzymatic and chemical reactions, including oxidation, to volatile compounds. Free amino acids contribute Abstract Dry-cured ham is a traditional meat product highly appreciated by consumers. Production of dry-cured ham is a time-consuming process which varies between different ham types. There are many factors affecting the final characteristics of dry-cured ham. The quality of the raw material and the process conditions mainly influence the rate and the extent of biochemical reactions which are in turn responsible for the formation of specific flavor and texture. This review paper highlights the characteristics of the raw material, the enzymatic and chemical processes taking place during dry-cured ham manufacture and the compounds formed by these reactions. The rates of the enzymatic changes from fresh meat to the stage of final product are also described.

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“…Triacylglycerols are hydrolysed to FFAs and glycerol through the activity of many enzymes, in particular hormonesensitive lipase (HSL) (Raclot, 2003) and adipose triglyceride lipase (ATGL) (Langin, 2006); ATGL and HSL remain active over the 12 months of maturation of the ham (Motilva et al, 1993;Coutron-Gambotti and Gandemer, 1999;Vestergaard et al, 2000;Xiao et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Selective mobilization of fatty acids in adipose tissue of heavy pigs

Bochicchio

Comellini

Lambertini

et al. 2015

Animal

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The mobilization of fatty acids during food deprivation is a selective process studied in different species (humans, rodents, birds, viverrids). The aim of this work was to study the effect of fasting on selective mobilization in commercial pigs. A total of 16 barrows (Large White × Landrace (167 kg ± 12.5 kg live weight) were subdivided into two homogeneous groups, one subjected to 12 h and the other to 60 h of fasting (fasting time) before slaughtering. For each pig inner and outer backfat layer were sampled at slaughter and at ham trimming 24 h later (sampling time). Increasing the fasting time and the sampling time after slaughter caused an increase in the amount of free fatty acids in both layers. Therefore it can be argued that during fasting lipolysis is stimulated and remains active also after slaughtering. The factors that stimulate lipolysis determine a greater mobilization of unsaturated fatty acids than saturated ones. Thus fasting time may influence the suitability of pork for processing and conservation, since free fatty acids are more suitable for oxidation than the esterified ones.

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Lipolysis in dry-cured ham maturation

Cited by 103 publications

References 16 publications

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Selective mobilization of fatty acids in adipose tissue of heavy pigs

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