Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

Olmo, Ana del; Calzada, Javier; Gaya, Pilar; Núñez, Manuel

doi:10.1111/1750-3841.13078

Cited by 11 publications

(7 citation statements)

References 39 publications

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“…Afterwards, hams were ripened at low, medium or high RTC, with respective average temperatures of 9.3, 14.3 and 19.1°C. Thermal integral (Σ T Á t) values of low, medium and high RTC hams were 154, 220 and 286°C month, respectively, and NaCl concentrations 3.79%, 4.32% and 5.30% (w/w), respectively, at the end of the ripening period (del Olmo et al, 2015).…”

Section: Ham Processing and Samplingmentioning

confidence: 99%

“…Regarding the influence of RTC on ham texture (pooled data from four muscles and five ripening times), cutting force reached the highest value (42.49 N) in high RTC hams and the lowest (38.90 N) in medium RTC hams; cutting energy the highest value (0.43 J) in high RTC hams and the lowest (0.39 N) in low RTC hams; shear force the highest value (374 N) in medium RTC hams and the lowest (310 N) in low RTC hams; and shear energy the highest value (2.42 J) in high RTC hams and the lowest (1.81 J) in low RTC hams. The effect of RTC on ham texture may be partly ascribed to the effect of temperature and relative humidity of the air in the ripening chamber on the water content of ham (Serra et al, 2005), resulting in lower water content at the higher RTC (del Olmo et al, 2015). The differences in protein degradation between hams ripened under various RTC, with enhanced proteolysis at higher temperatures (del Olmo et al, 2015), can be also responsible for the observed differences in texture.…”

Section: Texturementioning

confidence: 99%

“…The effect of ripening temperature conditions (RTC) on the proteolysis and flavour characteristics of Serrano ham was investigated in a previous work (del Olmo et al, 2015). However, no information about the influence of high ripening temperatures on the lipolysis and the peroxidation of lipids in Serrano ham is available.…”

Section: Introductionmentioning

confidence: 99%

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Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Olmo

Calzada

Núñez

2016

Int J of Food Sci Tech

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Summary Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.

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Section: Ham Processing and Samplingmentioning

confidence: 99%

Section: Texturementioning

confidence: 99%

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Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Olmo

Calzada

Núñez

2016

Int J of Food Sci Tech

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“…Recently, several studies have been focused on non-volatile compounds of the meat products, including dry-cured hams [3,4] and fermented sausages [5,6]. All these researches indicated that a number of complex chemical and biochemical reactions occur during processing meat products: muscle proteins break down into small peptides and free amino acids.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

Shuangjuan¹,

Feng²,

Zhi-cheng³

et al. 2018

JFSE

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Dry-curing, wet-curing, stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago. However, little information is available about the contribution of each processing stage to the umami taste in duck breast meat. Therefore, effects of those meat-processing methods on umami taste related chemical compounds were determined in this study. Dry-curing significantly increased free amino acids, oligopeptides and nucleotides and nucleotides degradation products (P < 0.05), however, in the following wet-curing, stewing and marinating stages, the percentages of inosine and hypoxanthine were gradually declined. Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids, oligopeptides and inosine monophosphate. Therefore, dry-curing is an important stage in meat processing, not only it produces a pool of taste related compounds, it also stimulates the enzyme activities in the muscle. Meanwhile, in the stewing stage, the umami taste profile of duck breast meat was gradually established. We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.

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“…The flavor of dry‐cured hams is one of the most important quality attributes affecting the acceptability of consumers . Lipolysis‐oxidation played a very important role on the flavor of Jinhua hams during the ripening period .…”

Section: Introductionmentioning

confidence: 99%

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

Zhang

Pan

Zhou

et al. 2019

Euro J Lipid Sci & Tech

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The generation of aroma during processing of boneless dry‐cured hams is investigated by evaluating neutral and acid lipases, phospholipase, lipoxygenase (LOX), thiobarbituric acid reactive substances (TBARS) values, fatty acid composition, and volatile substances derived from lipid oxidation (VCDFLO). It is found that moisture content, acid lipase, and phospholipase decreases in the whole processing, but sodium chloride content and TBARS increase. Neutral lipase, LOX, and total fatty acids increase from raw ham to the end of resting and decrease subsequently. 15 VCDFLO containing six ketones, three aldehydes, three hydrocarbons, one alcohol, one carboxylic acid, and one furan are identified. The total peak area of VCDFLO increases during the entire processing and indicates 39.76–40.75% of total volatile compounds. Hexanal, 1‐octen‐3‐ol, octanal, and nonanal are the major characteristic volatiles of boneless dry‐cured hams. Therefore, VCDFLO formation is associated with lipid‐related enzymes and helpful for the aroma. Practical Applications: The pork that has high intramuscular fat content is usually selected to produce boneless dry‐cured hams, because intramuscular phospholipids, and triglycerides are important precursors to produce aroma compounds. Exploring the formation mechanism of flavor associated with lipid oxidation will be beneficial for improving the quality of hams. Therefore, this study demonstrates the relationship between lipolysis‐oxidation and the generation of flavor compounds during the processing of boneless dry‐cured hams. This study demonstrates that thiobarbituric acid reactive substances (TBARS) values can reveal the changed trend of volatile compounds derived from lipid oxidation (VCDFLO) very well, and that lipid‐related enzymes plays an important role in the development of VCDFLO.

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Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

Cited by 11 publications

References 39 publications

Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

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