MUSCLE LIPOLYSIS PHENOMENA IN THE PROCESSING OF DRY-CURED HAM

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.