Pre-freezing Hams Affects Lipolysis during Dry-curing |
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Authors: | MARIA-JOSÉ MOTILVA FIDEL TOLDRÁ MARIA-ISABEL NADAL JOSÉ FLORES |
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Affiliation: | The authors are affiliated with lnstituto de Agroquímica &Tecnología de Alimentos (C.S.I.C.), Jaime Roig 11, Valencia 46010, Spain. Address inquiries to Dr. Fidel Toldrá. |
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Abstract: | An initial freezing/thawing treatment of raw hams prior to dry-curing was compared to the standard process (refrigerated hams) by assaying free fatty acid generation and carbonyl index in both biceps femoris muscle and adipose tissues throughout curing. More intense lipolysis occurred between 0 and 5 mo for muscle, and 0 and 10 mo for adipose tissue. Lipid oxidation in adipose tissue was higher than in muscle. No significant differences (p<0.05) were observed in lipolysis between refrigerated and frozen/thawed hams at the end of the process. Ham sensory evaluation after 15 mo showed that initial freezing/thawing treatment did not affect final sensory quality except for a more salty taste. |
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Keywords: | ham dry cured lipase lipolysis pre-freezing |
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