Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

被引：32

作者：

Flores, M. ^{[1
]}

Aristoy, M. C. ^{[1
]}

Antequera, T. ^{[2
]}

Barat, J. M. ^{[3
]}

Toldra, F. ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

[2] Univ Extremadura, Unidad Tecnol Alimentos, Dept Zootecnia, Caceres, Spain

[3] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia, Spain

来源：

MEAT SCIENCE | 2009年 / 82卷 / 02期

关键词：

Iberian ham; Thawing; Lipolytic activity; Proteolytic activity; Enzymes; Free fatty acids; Amino acids; Sensory; CATHEPSIN-L ACTIVITIES; FLAVOR DEVELOPMENT; AMINO-ACIDS; MUSCLE; LIPOLYSIS; MEAT; PIGS; PURIFICATION; PROTEOLYSIS; QUALITY;

D O I：

10.1016/j.meatsci.2009.01.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of frozen/thawed raw material in the processing of Iberian dry-cured ham has been studied to determine its effect on the sensory quality of the final product. The proteolysis and lipolysis processes were measured by the proteolytic and lipolytic enzyme activities and free amino acids and free fatty acids. The thawed Iberian hams had lower salt contents throughout the process. The use of thawing raw material did not affect the proteolytic enzymes, cathepsins, aminopeptidases and dipepticlylpeptidases, only the activity of dipeptidylpeptidase III was reduced due to thawing. Moreover, there were no differences in the content of free amino acids between fresh and thawed hams during the whole process. However, the use of thawing hams affected the lipolytic activity. The activity of phospholipase and neutral lipase were significantly higher in the thawed hams and also the content of free fatty acids, at all the stages analyzed. Consumer sensory analysis showed thawed Iberian hams had the lowest hardness, probably due to an intense proteolysis. The acceptability of the Iberian hams was similar between fresh and thawed hams. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：241 / 246

页数：6

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