Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC. © 2016 Institute of Food Science and Technology
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Format: | artículo biblioteca |
Language: | English |
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Wiley
2016
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Subjects: | Free fatty acid, Ham, Lipid peroxidation, Lipolysis, Ripening temperature, Texture, |
Online Access: | http://hdl.handle.net/20.500.12792/1003 http://hdl.handle.net/10261/291431 |
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dig-inia-es-10261-2914312023-02-20T07:18:07Z Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions del Olmo, A. Calzada Gómez, Javier Núñez Gutiérrez, Manuel Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC. © 2016 Institute of Food Science and Technology 2023-02-20T07:18:07Z 2023-02-20T07:18:07Z 2016 artículo International Journal of Food Science and Technology 51: 1793-1800 (2016) 0950-5423 http://hdl.handle.net/20.500.12792/1003 http://hdl.handle.net/10261/291431 10.1111/ijfs.13148 1365-2621 en none Wiley |
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Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture |
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Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture del Olmo, A. Calzada Gómez, Javier Núñez Gutiérrez, Manuel Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
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Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC. © 2016 Institute of Food Science and Technology |
format |
artículo |
topic_facet |
Free fatty acid Ham Lipid peroxidation Lipolysis Ripening temperature Texture |
author |
del Olmo, A. Calzada Gómez, Javier Núñez Gutiérrez, Manuel |
author_facet |
del Olmo, A. Calzada Gómez, Javier Núñez Gutiérrez, Manuel |
author_sort |
del Olmo, A. |
title |
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
title_short |
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
title_full |
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
title_fullStr |
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
title_full_unstemmed |
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions |
title_sort |
lipolysis, lipid peroxidation and texture of serrano ham processed under different ripening temperature conditions |
publisher |
Wiley |
publishDate |
2016 |
url |
http://hdl.handle.net/20.500.12792/1003 http://hdl.handle.net/10261/291431 |
work_keys_str_mv |
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_version_ |
1767603216526082048 |