DRY‐CURED MEDITERRANEAN HAMS: LONG PROCESS, SLOW CHANGES AND HIGH QUALITY: A REVIEW¹

Abstract

The term “curing”, in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry‐cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry‐cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry‐cured ham production in this area of the world.

Headspace Volatiles of Dry-Cured Ham: A Comparison of Different Manufacturing Styles by Spme and Gc/MS Analysis

“…Nevertheless, all have in common the basic steps of the dry‐curing process, by which a curing mixture is permitted to penetrate the meat, followed by a distinct ripening procedure. Gonzalez and Ockermann (2000) give an excellent overview of the diverse stages of the manufacturing process.…”

Analysis of volatile compounds from Iberian hams: a review

“…Several authors (Ramírez and Cava, 2007;Toldrá, 1998;lópez et al, 1992;García et al, 1991;González and ockerman, 2000;Martín et al, 2006) have reported that hydrocarbons are probably products derived from the oxidative decomposition of lipids, which may be catalyzed by hemocompounds such as hemoglobin and myoglobin.…”

“…Ketones are basically present as methyl-ketones, which are products either of β-keto acid decarboxylation (Toldrá, 1998;Andrés et al, 2007;González and ockerman, 2000) or of saturated fatty acid β-oxidation (Ramírez and Cava, 2007;Toldrá, 1998;Andrés et al, 2007;Timón et al, 2001;González and ockerman, 2000). These compounds may also result from free fatty acid chemical oxidation (auto-oxidation) (Ramírez and Cava, 2007).…”

“…linear chain aldehydes could be formed by the breakdown of hydroperoxydes derived from unsaturated fatty acids (Sabio et al, 1998;Sánchez-Peña et al, 2005;García et al, 1991;González and ockerman, 2000). other aldehydes found in ham probably have different origins, such as the products of lipid degradation (Ramírez and Cava, 2007;Toldrá, 1998;Sánchez-Peña et al, 2005;García et al, 1991;Timón et al, 2001;González and ockerman, 2000), proteins and carbohydrates García et al, 1991;González and ockerman, 2000).…”

“…linear chain aldehydes could be formed by the breakdown of hydroperoxydes derived from unsaturated fatty acids (Sabio et al, 1998;Sánchez-Peña et al, 2005;García et al, 1991;González and ockerman, 2000). other aldehydes found in ham probably have different origins, such as the products of lipid degradation (Ramírez and Cava, 2007;Toldrá, 1998;Sánchez-Peña et al, 2005;García et al, 1991;Timón et al, 2001;González and ockerman, 2000), proteins and carbohydrates García et al, 1991;González and ockerman, 2000). According to several authors (Sabio et al, 1998;Ramírez and Cava, 2007;Sánchez-Peña et al, 2005;Andrés et al, 2007;lópez et al, 1992;García et al, 1991;zhang and Pawliszyn, 1993;González and ockerman, 2000;Martín et al, 2006;Grosch, 1987;ventanas et al, 2007), the main route of formation for branched chain aldehydes, such as 2-methyl-butanal, 3-methyl-butanal and phenyl acetaldehyde, seems to be the oxidative deaminationdecarboxylation of amino acids via Strecker degradation, suggesting that the Maillard reaction could be the principal vector by which these compounds are generated.…”