MUSCLE LIPOLYSIS PHENOMENA IN THE PROCESSING OF DRY-CURED HAM

Citation
Mj. Motilva et al., MUSCLE LIPOLYSIS PHENOMENA IN THE PROCESSING OF DRY-CURED HAM, Food chemistry, 48(2), 1993, pp. 121-125
Citations number
48
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
ISSN journal
03088146
Volume
48
Issue
2
Year of publication
1993
Pages
121 - 125
Database
ISI
SICI code
0308-8146(1993)48:2<121:MLPITP>2.0.ZU;2-F
Abstract
Muscle lipases and esterases were assayed for activity at different st ages (0-15 months) in the processing of dry-cured hams. The evolution of volatile and nonvolatile free fatty acids, during processing, was a lso determined. All the assayed enzymes were found to be quite stable and active even after 15 months of processing. Most lipolysis seemed t o occur during the first 5 months when maximal generation of free fatt y acids was detected. Neutral and basic lipases are more active at the beginning of the process, while lysosomal acid lipases are active thr ough the entire process. These enzymes seem to be the main ones respon sible for the observed lipolysis. Muscle esterases showed excellent st ability, but the amounts of volatile free fatty acids were very low. s uggesting only a minor role for these enzymes. The study indicates tha t lipolysis plays a role in the ripening of Spanish dry-cured ham.