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

Abstract

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.

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

“…Aldehydes are the primary contributors to the unique flavor of dry‐cured hams because of their rapid formation during lipid oxidation and low flavor thresholds (Pham et al, ). Alcohols and aldehydes are formed by the lipolytic and oxidative degradation of unsaturated fatty acids (Petrova et al, ). In this study, aldehydes, including both branched and linear aldehydes, were the most abundant group of volatile compounds during the processing of dry‐cured mutton ham (43.2%–49.88% of total volatile compounds).…”

“…As a traditional food with broad consumer acceptance and unique local characteristics, dry‐cured ham represents the cultural heritage of a region. However, most dry‐cured hams in the market are made of pork (Harkouss et al, ; Martínez‐Arellano et al, ; Petrova, Aasen, Rustad, & Eikevik, ; Toldra, ). Mutton, a high‐protein, low‐fat, and low‐cholesterol meat, is expected to gain popularity as an alternative to pork in dry‐cured hams (Zhang, Yoo, Gathercole, Reis, & Farouk, ).…”

The proteolytic changes in two different types of pastırma during the production

“…Indeed, Santos‐Garces, Gou, Garcia‐Gil, Arnau, and Fulladosa () reported that the difference in the initial moisture contents of the Biceps femoris , Semimembranosus, and ST muscles is a factor affecting the drying rate of the dry‐cured meat products. In contrast, loss of moisture in production stages could vary due to the variance in salt intake at different ratios in different muscles (Petrova et al, ). In addition, it is known that the high connective tissue content of the ST muscle may affect the moisture loss of the product (Pietrasik, Aalhus, Gibson, & Shand, ).…”

“…While dry‐cured meat products that are processed in pieces vary by countries and regions, they are known as traditional foods worldwide (Petrova, Aasen, Rustad, & Elkevk, ). Pastırma, categorized in the group of intermediate moisture foods, is a traditional Turkish meat product which is obtained by curing, drying, paste (called çemen) seasoning, and re‐drying of the meat pieces obtained from certain parts of beef and water buffalo carcasses (Aksu & Kaya, ; Kaban, ).…”

“…Raw material quality and process conditions significantly affect the proteolysis, which is responsible for the formation of specific flavor and texture in dry‐cured meat products (Petrova et al, ). In this context, internal and external factors such as initial pH value, fiber type and anatomic location of muscles, water content, salt amount, and temperature play important role at the level of proteolysis taking place in the product (Candek‐Potokar & Skrlep, ; Harkouss et al, ).…”