کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190299 963528 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham
چکیده انگلیسی

The aim of this paper is to investigate the chemical and microstructural changes in intramuscular and subcutaneous fat during the processing of Teruel dry-cured ham by gas chromatography and electron microscopy techniques. This paper will contribute to the specific characterisation of a product included in the European Union list of special quality products, and provides a new perspective for the identification of changes related to flavour development. There seems to be a relationship between the degradation of phospholipids and the increase in the free fatty acid content, especially polyunsaturated fatty acids. The microstructural changes of the adipose tissue during the process would explain the availability of the fat to the lipolitic enzymes and the contribution to the typical flavour and taste of cured ham.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 102, Issue 2, 2007, Pages 494–503
نویسندگان
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