کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189483 963512 2008 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives
چکیده انگلیسی

The extractability of sarcoplasmic and myofibrillar proteins, the myofibrillar proteins and their degradation products, classical nitrogen fractions, free amino acids, acidity of the fat, and free fatty acids were determined throughout the manufacturing process of dry-cured lacón, a traditional dry-salted and ripened meat product made in the northwest of Spain from the foreleg of the pig, following a similar technological process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) on the proteolytic and lipolytic changes was also studied.Throughout the manufacture, approximately 87% of the sarcoplasmic proteins and 91% of the myofibrillar proteins became insoluble. There was a significant (p < 0.05) decrease of the myosin heavy chain, actin, and myosin light chains 1, 2 and 3, and also a significant (p < 0.05) increase in the components generated as a result of the degradation of these myofibrillar proteins. The content of the different nitrogen fractions and of the free amino acids indicated that protein degradation during the manufacture of dry-cured lacón is only moderate. Data on the acidity of fat and of free fatty acids also indicated that lipolysis in dry-cured lacón is lower than in hams. The use of additives did not significantly influence the protein and lipid degradation, which occur throughout the manufacturing process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 110, Issue 1, 1 September 2008, Pages 137–149
نویسندگان
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