Lipolysis in dry-cured ham: Influence of salt content and processing conditions

Total amounts of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in NLs decreased in similar proportions during processing of the hams as well as SFA, MUFA and PUFA in the PL fraction, whereas the amounts of SFA, MUFA and PUFA of FFAs significantly increased in Semimembranosus and Biceps femoris muscles. The amount of total fatty acids (TFA), from NLs and PLs, decreased in both muscles throughout the processing. Such a decline was more intense in HS hams than in LS ones, which could be a sign of a promoting effect of sodium chloride on lipolysis. However, the increase in FFA content throughout processing was not more intense in HS hams. Processing conditions studied in this work did not affect the changes in the fatty acid content of each fraction.