Time-related changes in intramuscular lipids of French dry-cured ham
The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During...
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| Veröffentlicht in: | Meat science 1994, Vol.37 (2), p.245-255 |
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| creator | Buscailhon, Solange Gandemer, G. Monin, G. |
| description | The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh
biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1·9 mg/g DM to 9·4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable.
The results suggest that lipid alteration during dry-curing of hams is due to lipolysis and that lipid oxidation is limited. |
| doi_str_mv | 10.1016/0309-1740(94)90084-1 |
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biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1·9 mg/g DM to 9·4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable.
The results suggest that lipid alteration during dry-curing of hams is due to lipolysis and that lipid oxidation is limited.</description><subject>Biological and medical sciences</subject><subject>curing</subject><subject>dietary fat</subject><subject>fatty acids</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Meat and meat product industries</subject><subject>oxidation</subject><subject>pork</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNp90d9rFDEQB_Agij2r_4HoPgjah9WZJLubvAilWisc-GD7HOaSbC-yP85kt9D_3qx73qMQCITPTIbvMPYa4SMC1p9AgC6xkfBBywsNoGSJT9gGVSNKiUI9ZZsTOWMvUvoFACi4es7OOIdKS6027Mtt6H0ZfUeTd4Xd03DvUxGGfKZI_Zzs3FEsunAILhVjW1xHP9h94eJjaeeYa_bUv2TPWuqSf3W8z9nd9dfbq5ty--Pb96vLbWkrlFMpKkFSoa-FbTS3IFqUju9cXVnlnG1r2aCqnOVcCaKGGtfuRLNrSKgavZbinF2sfffUmUMMPcVHM1IwN5dbs7wBb4BjhQ-Y7fvVHuL4e_ZpMn1I1ncdDX6ck9HAFQKIRcpV2jimFH17ao1glqjNkqNZcjRamr9Rm6XszfGDedd7dyr6l20G746AkqWujTTYkE5O5j552Mzerqyl0dB9zOTuJ8-bApSqrhTP4vMqfM72Ifhokg15C96F6O1k3Bj-P-ofsWKg6A</recordid><startdate>1994</startdate><enddate>1994</enddate><creator>Buscailhon, Solange</creator><creator>Gandemer, G.</creator><creator>Monin, G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>1994</creationdate><title>Time-related changes in intramuscular lipids of French dry-cured ham</title><author>Buscailhon, Solange ; Gandemer, G. ; Monin, G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c514t-353a481e63c792c03f14d2bd65c8ddcf647185dc2283aa7a7dfb37b7a3861e943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>Biological and medical sciences</topic><topic>curing</topic><topic>dietary fat</topic><topic>fatty acids</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Meat and meat product industries</topic><topic>oxidation</topic><topic>pork</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Buscailhon, Solange</creatorcontrib><creatorcontrib>Gandemer, G.</creatorcontrib><creatorcontrib>Monin, G.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Buscailhon, Solange</au><au>Gandemer, G.</au><au>Monin, G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Time-related changes in intramuscular lipids of French dry-cured ham</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1994</date><risdate>1994</risdate><volume>37</volume><issue>2</issue><spage>245</spage><epage>255</epage><pages>245-255</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh
biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1·9 mg/g DM to 9·4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable.
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| ispartof | Meat science, 1994, Vol.37 (2), p.245-255 |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences curing dietary fat fatty acids Food engineering Food industries Fundamental and applied biological sciences. Psychology Life Sciences Meat and meat product industries oxidation pork |
| title | Time-related changes in intramuscular lipids of French dry-cured ham |
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