EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY‐CURED HAMS

Abstract

Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry‐curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.

Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

“…Although the period of manufacture of the batches of lacó n (around three months) is shorter than that of other raw-cured meat products made from whole pieces such as the hams (between 6 and 12 months), the final total solid contents determined in lacó n were similar or even higher than those observed in Iberian ham (Astiasarán, Cid, Melgar, & Bello, 1991;Có rdoba, 1990;De Prado, 1988), Serrano ham (Astiasarán et al, 1988(Astiasarán et al, , 1991Flores, Bermell, & Nieto, 1985a;Huerta, Hernández, Guamís, & Hernández, 1988;Monin, Virgili, Cornet, Gandemer, & Grasso, 1996) and French and Italian hams (Bellatti & Reverbi, 1997;Buscailhon, Berdagué, Gandemer, Touraille, & Monin, 1994b;Monin et al, 1996;Toscani, Virgili, Corbari, & Calzolari, 2000). This may be explained by the fact that lacón, being a piece of smaller size and thickness, has a larger surface to weight ratio, which favours dehydration throughout the post-salting and drying-ripening stages.…”

“…However other authors reported higher values (13-20% of TS) for the NaCl content in hams (Bellatti & Reverbi, 1997;Buscailhon et al, 1994b;González-Viñ as et al, 2003;Gou, Guerrero, & Arnau, 1995;Monin et al, 1996;Rastelli & Bellatti, 2000;Toscani et al, 2000).…”

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

“…In contrast, high vitamin E content in muscles prevents dry-cured hams from oxidation . A low initial pH in muscles favors lipid oxidation in dry-cured hams (Buscailhon et al, 1994d). The genotype of pigs has a limited effect on lipid oxidation .…”

“…The use of frozen raw material instead of refrigerated one and reducing salt content in ham have no effect on lipolysis during dry-cured ham processing (CoutronGambotti, et al, 1999b;Motilva et al, 1994). Muscles with a low initial pH (Ͻ6.1) have a higher FFA content all along the process indicating that a low initial pH promotes lipolysis (Buscailhon et al, 1994d).…”

Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

“…According to previous reported data in the relevant literature, the NaCl contents in lacón pieces at the end of the manufacturing process in this study are at the lower end of the range of values described for different varieties of ham (Astiasarán et al, 1988;Buscailhon et al, 1994a;Gou et al, 1995;Bellatti & Reverbi, 1997;Monin et al, 1997;Martín et al, 1998;Schivazappa et al, 1998;Toscani et al, 2000;Candek-Potokar et al, 2002;Moller et al, 2003;Mariscal et al, 2004). Table 2 shows the variation in the peroxide values in both the muscular and subcutaneous fat of the pieces during manufacture of the batches salted for different times.…”