Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Lipolytic and oxidative changes were studied in two typical meat products from pork loin, dry-cured loin (DCL) and pickled-cured loin (PCL). Neither product registered changes in the percentages of the main lipid fractions: non polar lipids, phospholipids and cholesterol. However, in dry cured loin...

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Veröffentlicht in:	Meat science 1999-02, Vol.51 (2), p.123-128
Hauptverfasser:	Hernández, Pilar, Navarro, J.L, Toldra, F
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cholesterol cured meats enzyme activity esterase esterases fatty acids Food industries Fundamental and applied biological sciences. Psychology lipase Lipids lipolysis Meat and meat product industries nonpolar lipids oxidation peroxide value phospholipids pickled foods polyunsaturated fatty acids pork pork loin products triacylglycerol lipase water content
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Zusammenfassung:	Lipolytic and oxidative changes were studied in two typical meat products from pork loin, dry-cured loin (DCL) and pickled-cured loin (PCL). Neither product registered changes in the percentages of the main lipid fractions: non polar lipids, phospholipids and cholesterol. However, in dry cured loin an important decrease was recorded in the main phospholipid classes, phosphatidyl choline and phosphatidyl ethanolamine. Muscle lipolytic enzymes were active in both products, and were accompanied by a significant increase in free fatty acids, from 0.580% (of total lipid) in fresh loin to 5.65 in DCL and 2.95% in PCL. With respect to oxidative changes, the peroxide value decreased in both products, and the TBA number only increased in PCL.
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(98)00108-9