Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs

Wei, Guangqiang; Li, Xiang; Wang, Daodian; Huang, Weiwei; Shi, Yanhong; Huang, Aixiang

doi:10.1016/j.lwt.2023.115063

“…В формировании сенсорного качества сыровяленой ветчины важную роль играют протекающие липолитические и окислительные процессы во внутримышечных липидах (Harkouss et al, 2015;Salazar et al, 2013;Salazar et al, 2016;Wei et al, 2023). Полученные гидролизом липидов ненасыщенные свободные жирные кислоты являются лёгким субстратом для окисления в мясной системе.…”

Section: Introductionunclassified

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2023

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The decisive criterion for accepting a manuscript for publication is scientific quality. All research articles published in this journal have undergone a rigorous peer review. Based on initial screening by the editors, each paper is anonymized and reviewed by at least two anonymous referees. Recommending the articles for publishing, the reviewers confirm that in their opinion the submitted article contains important or new scientific results.

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“…В формировании сенсорного качества сыровяленой ветчины важную роль играют протекающие липолитические и окислительные процессы во внутримышечных липидах (Harkouss et al, 2015;Salazar et al, 2013;Salazar et al, 2016;Wei et al, 2023). Полученные гидролизом липидов ненасыщенные свободные жирные кислоты являются лёгким субстратом для окисления в мясной системе.…”

Section: Introductionunclassified

Окислительные Превращения В Липидах Мяса Безнитритной Ветчины, Высушенной И Выдержанной В Естественных Сушильно-Воздушных Условиях

Диана Тодорова,

Даниела Тодорова,

Катя Иванова

et al. 2023

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Raw dry-cured hams are highly valued and sought-after foods, the gastronomical identity of which is closely correlated to the climatic and geographical characteristics of the region of their production. The goal of the present study is to observe over time the oxidative transformations in the meat lipids of nitrite-free raw dry-cured pork leg during drying and maturing for 8, 18 and 36 months in natural drying-air conditions.Prolonged maturation and drying of hams resulted in statistically meaningful differences in the ratios of PUFA and MUFA compared to SFA in meat lipids, which differences was observed to be more significant between samples aged 8 and 18 months, compared to the differences between samples aged 18 and 36 months. As drying and maturation progresses, the values of TBARs demonstrate tendency to go down and this tendency is more pronounced during the period 18÷36 months (p < 0.05). The complex analysis of the obtained results for the oxidative changes in the lipid fraction of the hams and their sensory perception shows that the duration of maturation over 18 months has a negative impact on the development of the aromatic and flavor properties as well as the sensory perceived value of these products.

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