Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Abstract

SUMMARYDry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.Lipids play a key role in sensory traits of dry cured hams. Both the quantity and the composition of lipids in raw material affect dry-cured hams quality. The lipid characteristics strongly depend on rearing systems developed in different area in Europe. During processing, lipids undergo lipolysis and oxidation. Phospholipids are the main substrates of both lipolysis and oxidation. Lipolysis forms free fatty acids rich in polyunsaturated fatty acids all along the process. Lipids are also subjected to oxidation which forms many volatile compounds. These volatiles affect in the aroma of dry-cured hams and are associated with aroma notes such as rancid, aged meat or dry-cured. According to the genotype and the rearing conditions of pigs and the parameters of processing, dry-cured hams have specific sensory profiles. This paper reviews the present knowledge on lipids and dry-cured ham quality.KEY-WORDS: Dry-cured ham -Lipid -LipolysisOxidation -Sensory quality.

Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

“…They have more adipose tissues thickness and more intramuscular fat (Tejeda et al, 2002;Gandemer, 2009). The differences in IMF are mainly due to higher triglyceride accumulation while the polar lipid fraction is similar between traditional and industrial genotypes of pigs.…”

“…The differences in IMF are mainly due to higher triglyceride accumulation while the polar lipid fraction is similar between traditional and industrial genotypes of pigs. According to Gandemer (2009) this fact is due to the fact that traditional pigs have a low capacity to deposit muscles in carcass and deposit a large amount of the feed energy as fat in both adipose and intramuscular depots.…”

A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams

“…A recent research of Estany et al (2014) has shown that a haplotype in the promoter region of the stearoyl-CoA desaturase (SCD) gene, which enhances fat desaturation and, as a result, MUFA and oleic acid in muscle and subcutaneous fat, segregates in Duroc. This beneficial effect is maintained in purebred dry-cured Duroc hams (Henriquez-Rodriguez et al, 2015), despite the fatty acid compositional changes occurring through lipolysis and oxidation in the curing process (Narváez-Rivas et al, 2008;Gandemer, 2009). …”

“…The intramuscular fat content (IMF) and fatty acid (FA) composition, especially the monounsaturated fatty acid (MUFA) content, influence the final quality of the dry-cured products, since they affect color, aspect and texture of ham slices, as well as the intensity and persistence of aroma (Ruiz-Carrascal et al, 2000;Gandemer, 2009;Lorido et al, 2015). Moreover, the consumption of dietary MUFA promotes healthy blood lipid profiles, mediates blood pressure, improves insulin sensitivity and regulates glucose levels (Gillingham et al, 2011).…”

Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

“…The Official Quality standard eliminated this technique for the classification of carcasses (B.O.E., 2007a), but in practice, it is a method that is still used by the industrial sector, because the composition of the intramuscular fat from meat plays a decisive role in the drycured process of the quality parts and determines, for example, the number of days required for the salting and drying of hams (Cava and Andres, 2001). It also influences the consistency, color and fat oxidation, which are decisive factors in the quality of the meat, both fresh and drycured (Melgar et al, 1991;Ruiz et al, 2000;Ventanas et al, 2006;Ventanas et al, 1999;Gilles, 2009).…”