Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams
Summary Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined...
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| Veröffentlicht in: | International journal of food science & technology 2015-08, Vol.50 (8), p.1933-1943 |
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| container_issue | 8 |
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| container_title | International journal of food science & technology |
| container_volume | 50 |
| creator | Storrustløkken, Linda Devle, Hanne Marie Gangsei, Lars Erik Naess-Andresen, Carl Fredrik Egelandsdal, Bjørg Alvseike, Ole Ekeberg, Dag |
| description | Summary
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Probability distributions for the expected difference (mg/g DM) in fatty acid classes of green minus dry‐cured hams were used to reveal general degradation patterns, and in turn, sensory characteristics. |
| doi_str_mv | 10.1111/ijfs.12845 |
| format | Article |
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Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Probability distributions for the expected difference (mg/g DM) in fatty acid classes of green minus dry‐cured hams were used to reveal general degradation patterns, and in turn, sensory characteristics.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12845</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Age ; Biodegradation ; breed ; dry-cured ham ; fatty acid profiles ; Fatty acids ; Food science ; lipid oxidation ; Lipids ; lipolysis ; Pork ; sensory profile</subject><ispartof>International journal of food science & technology, 2015-08, Vol.50 (8), p.1933-1943</ispartof><rights>2015 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4455-4ab16280e2b3c4a2ba84502167c7cc186f45dd2a471f58dfca529cd4488dd5183</citedby><cites>FETCH-LOGICAL-c4455-4ab16280e2b3c4a2ba84502167c7cc186f45dd2a471f58dfca529cd4488dd5183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12845$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12845$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Storrustløkken, Linda</creatorcontrib><creatorcontrib>Devle, Hanne Marie</creatorcontrib><creatorcontrib>Gangsei, Lars Erik</creatorcontrib><creatorcontrib>Naess-Andresen, Carl Fredrik</creatorcontrib><creatorcontrib>Egelandsdal, Bjørg</creatorcontrib><creatorcontrib>Alvseike, Ole</creatorcontrib><creatorcontrib>Ekeberg, Dag</creatorcontrib><title>Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Probability distributions for the expected difference (mg/g DM) in fatty acid classes of green minus dry‐cured hams were used to reveal general degradation patterns, and in turn, sensory characteristics.</description><subject>Age</subject><subject>Biodegradation</subject><subject>breed</subject><subject>dry-cured ham</subject><subject>fatty acid profiles</subject><subject>Fatty acids</subject><subject>Food science</subject><subject>lipid oxidation</subject><subject>Lipids</subject><subject>lipolysis</subject><subject>Pork</subject><subject>sensory profile</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNp9kEtPAjEUhRujiYhu_AVN3JkM9jkzLH0AYgguxLBsOn0MxWEG25ko_94i6tImTc_iO-feHgAuMRrgeG7c2oYBJjnjR6CHacoTkhJ8DHpoyFHCGaGn4CyENUKI0Iz1gBtZa1QbYGNh4Y3RUNbxlgbKFoZKduWqNR42NdSm9FLL1kUd4U0XVGVg5bZOB6g77-oSbn2jTAh7GRHtd4nqfMxcyU04BydWVsFc_Lx98DoeLe4fk9nzZHp_O0sUY5wnTBY4JTkypKCKSVLI-BlEcJqpTCmcp5ZxrYlkGbY811ZJToZKM5bnWnOc0z64OuTGZd47E1qxbjpfx5ECp8MshiOcRer6QCnfhOCNFVvvNtLvBEZiX6XYVym-q4wwPsAfrjK7f0gxfRq__HqSg8eF1nz-eaR_E2lGMy6W84lY8CWdkzskHugXVQ6FkQ</recordid><startdate>201508</startdate><enddate>201508</enddate><creator>Storrustløkken, Linda</creator><creator>Devle, Hanne Marie</creator><creator>Gangsei, Lars Erik</creator><creator>Naess-Andresen, Carl Fredrik</creator><creator>Egelandsdal, Bjørg</creator><creator>Alvseike, Ole</creator><creator>Ekeberg, Dag</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201508</creationdate><title>Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams</title><author>Storrustløkken, Linda ; Devle, Hanne Marie ; Gangsei, Lars Erik ; Naess-Andresen, Carl Fredrik ; Egelandsdal, Bjørg ; Alvseike, Ole ; Ekeberg, Dag</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4455-4ab16280e2b3c4a2ba84502167c7cc186f45dd2a471f58dfca529cd4488dd5183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Age</topic><topic>Biodegradation</topic><topic>breed</topic><topic>dry-cured ham</topic><topic>fatty acid profiles</topic><topic>Fatty acids</topic><topic>Food science</topic><topic>lipid oxidation</topic><topic>Lipids</topic><topic>lipolysis</topic><topic>Pork</topic><topic>sensory profile</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Storrustløkken, Linda</creatorcontrib><creatorcontrib>Devle, Hanne Marie</creatorcontrib><creatorcontrib>Gangsei, Lars Erik</creatorcontrib><creatorcontrib>Naess-Andresen, Carl Fredrik</creatorcontrib><creatorcontrib>Egelandsdal, Bjørg</creatorcontrib><creatorcontrib>Alvseike, Ole</creatorcontrib><creatorcontrib>Ekeberg, Dag</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Storrustløkken, Linda</au><au>Devle, Hanne Marie</au><au>Gangsei, Lars Erik</au><au>Naess-Andresen, Carl Fredrik</au><au>Egelandsdal, Bjørg</au><au>Alvseike, Ole</au><au>Ekeberg, Dag</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2015-08</date><risdate>2015</risdate><volume>50</volume><issue>8</issue><spage>1933</spage><epage>1943</epage><pages>1933-1943</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
Probability distributions for the expected difference (mg/g DM) in fatty acid classes of green minus dry‐cured hams were used to reveal general degradation patterns, and in turn, sensory characteristics.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12845</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Age Biodegradation breed dry-cured ham fatty acid profiles Fatty acids Food science lipid oxidation Lipids lipolysis Pork sensory profile |
| title | Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams |
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