TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM

被引：99
作者：
BUSCAILHON, S
GANDEMER, G
MONIN, G
机构：
[1] INRA,RECH VIANDE STN,F-63122 ST GENES CHAMPANE,FRANCE
[2] INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,F-44026 NANTES 03,FRANCE
来源：
MEAT SCIENCE | 1994年 / 37卷 / 02期
关键词：
D O I：
10.1016/0309-1740(94)90084-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页码：245 / 255
页数：11
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