脂解
繁殖
脂肪酸
食品科学
氨基酸
化学
水解
蛋白质水解
多不饱和脂肪酸
生物化学
生物
动物科学
酶
脂肪组织
作者
Eva Salazar,José Ma Cayuela,Adela Abellán,Estefanía Bueno-Gavilá,Luis Coronas Tejada
出处
期刊:Foods
[MDPI AG]
日期:2020-08-25
卷期号:9 (9): 1170-1170
被引量:6
摘要
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).
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