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Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams
Authors:Linda Storrustløkken  Hanne Marie Devle  Lars Erik Gangsei  Carl Fredrik Naess‐Andresen  Bjørg Egelandsdal  Ole Alvseike  Dag Ekeberg
Affiliation:1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, ?s, Norway;2. Animalia‐Norwegian Meat and Poultry Research Centre, Oslo, Norway
Abstract:Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Keywords:Age  breed  dry‐cured ham  fatty acid profiles  lipid oxidation  lipolysis  sensory profile
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