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Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation |
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| Authors: | Trinidad Pérez-Palacios Jorge Ruiz Raúl Grau Mónica Flores & Teresa Antequera |
| Affiliation: | Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071, Cáceres, Spain; Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos, Universidad Politécnica, Valencia, Spain; Institituto de Agroquímica y Tecnologia de Alimentos (IATA, CSIC), Burjassot, Valencia, Spain |
| Abstract: | The purpose of this work was to study the influence of pre-cure freezing of Iberian hams on lipolysis and lipid oxidation during the ripening of the product. At the green stage, the levels of fatty acids (FA) in the free fatty acids fraction were higher in pre-cure frozen (F) than in refrigerated (R) hams, whereas in the polar lipid fraction, FA and dimethyl acetals (DMA) values were higher in R than in F Iberian hams. These results point out the existence of lipolysis phenomena during the freezing storage. At the end of post-salting and at the final stage, both R and F hams showed similar FA and DMA profiles. The effect of pre-cure freezing of hams influenced lipolysis evolution throughout the processing. The development of lipid oxidation was similar in R and F hams, but Thiobarbituric acid-reactive substances (TBAR) values were significantly higher in F hams at the initial stage and at the end of post-salting and drying steps. Despite all these differences, at final stage the FA and DMA composition as well as TBAR levels were quite similar in R and F hams. |
| Keywords: | Evolution Iberian ham lipolysis oxidation pre-freezing |