Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

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Abstract

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting. The acidity, peroxide and TBA values were determined, both in the subcutaneous fat and in the muscular portion fat (fat extracted from the muscular portion minced and homogenised after discarding the subcutaneous fat), or in the whole muscular portion (fat + lean tissue) in the case of the TBA values, throughout the manufacture process of drycured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar technological process to that of dry-cured ham. The effect of the time of salting (3, 4 or 5 days) on these parameters was also studied. Throughout the manufacture, the acidity, the peroxide and the TBA values significantly (p < 0.001) increased in all the batches studied and both in the subcutaneous fat and in the muscular portion fat or muscular portion. The increasing of the salting time, despite the fact that did not significantly increase the NaCl contents in the pieces at the end of the manufacture process, significantly (p < 0.001) increased the peroxide values throughout the manufacture process both in the subcutaneous and in the muscular portion fat. At the end of the manufacture process, the TBA values also were significantly (p < 0.001) higher in the more intensely salted batches. The increasing of the salting time seems, in general, to have a inhibitory effect on the lipolytic phenomena; however, this effect was not consistent in all the sampling times in the batches studied.

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Garrido, R., Gómez, M., Franco, I., & Carballo, J. (2009). Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting. Grasas y Aceites, 60(3), 255–261. https://doi.org/10.3989/gya.130508

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