Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

Timón, M.L.; Ventanas, J.; Carrapiso, Ana I.; Jurado, Á.; Garcı́a, Carmen

doi:10.1016/s0309-1740(00)00136-4

Cited by 71 publications

(47 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The fatty acid profile of the subcutaneous fat was similar to that obtained in other studies of Iberian pigs fed formulated diets [36,[43][44][45][46][47] (Table 5). Feeding pigs with probiotics reduced ( p ¼ 0.008, 0.004, and 0.008) the percentages of C18:2n-6, C20:1, and C20:3n-6 in subcutaneous fat (Table 5).…”

Section: Fatty Acids Composition Of Subcutaneous Fatsupporting

confidence: 84%

Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis

Parra¹,

Petrón²,

Martín³

et al. 2010

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The aim of this work was to study the influence of a diet with probiotic bacteria on the lipid composition of different tissues from Iberian pigs. Cholesterol and fatty acid profiles were measured in liver, subcutaneous fat, and Serratus ventralis muscle samples. Feeding Iberian pigs a mixture of probiotic microorganisms for 45 days prior to slaughter affected the tissue composition. The feeds of the control and probiotic groups were identical except for the added Bacillus licheniformis and Bacillus subtilis (1.28 × 109 cfu/kg feed) in the feed of the probiotic group. The diet with probiotics significantly affected the fatty acid profile of liver, subcutaneous fat and Serratus ventralis muscle samples, but no significant differences were found for the cholesterol content. The livers of the probiotic group contained lower levels of n‐6 fatty acids and higher levels of n‐3 fatty acids. The subcutaneous fat contained lower levels of n‐6 fatty acids. Serratus ventralis muscles from the probiotic group contained a significantly higher percentage of oleic acid than those of the control group.Practical applications: This study deals with the effect of the addition of probiotic bacteria to the diet of pigs on both the cholesterol and fatty acid content. B. subtilis and B. licheniformis can be used in pig feed (Regulation EC no. 2148/2004), but there are no studies about their effects on fresh meat or other tissues, particularly regarding the fat composition. Thus, it is interesting to study how feeding these microorganisms affects the different tissues. Including these microorganisms in the basic diet could serve as a strategy to modify the fat composition and to obtain healthier products from pigs.

show abstract

Section: Fatty Acids Composition Of Subcutaneous Fatsupporting

confidence: 84%

Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis

Parra¹,

Petrón²,

Martín³

et al. 2010

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Like in the evolution of glyceride compounds, the volatile compound fraction of subcutaneous and intermuscular fat has been poorly studied or characterized (Timón et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

Narváez-Rivas¹,

Gallardo²,

Ríos³

et al. 2010

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…Lipolytic activity and free fatty acid generation in dry-cured ham production have been studied widely [28,[89][90][91][92]. Intramuscular lipids contribute to the formation of the final dry-cured ham flavor.…”

Section: Lipolysis During Dry-cured Ham Manufacturementioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

Cited by 71 publications

References 17 publications

Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis

Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

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

Contact Info

Product

Resources

About