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Lipolysis in dry-cured ham maturation.
C S Vestergaard1, C Schivazappa, R Virgili
1Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale F. Tanara 31/A, 43100 Parma, Italy.
Meat Science
|November 9, 2011
Summary
Lipase activity in Parma ham muscles influences free fatty acid (FFA) production during dry-curing. Acid and neutral lipase activities in fresh ham correlate with final FFA levels, indicating meat quality impacts flavor development.
Area of Science:
- Food Science and Technology
- Meat Science
- Biochemistry
Background:
- Dry-cured ham production relies on enzymatic processes, particularly lipolysis, to develop characteristic flavor and texture.
- Muscle composition and inherent enzymatic activities significantly influence the biochemical changes during meat curing.
- Understanding lipolytic enzyme activity is crucial for controlling the quality and sensory attributes of cured meat products.
Purpose of the Study:
- To investigate the muscle lipolytic activity (acid and neutral lipase) and free fatty acid (FFA) amounts in Parma ham.
- To analyze these parameters during progressive phases of dry-cured ham manufacturing (0, 3, 6, 10 months).
- To determine the correlation between lipase activities and FFA levels in different muscles (M. semimembranosus and biceps femoris) throughout processing.
Main Methods:
- Quantification of acid and neutral lipase activities in M. semimembranosus and biceps femoris muscles.
- Measurement of free fatty acid (FFA) amounts in the same muscles at various processing stages.
- Statistical analysis to assess correlations between enzyme activities and FFA levels, and between different muscles.
Main Results:
- No initial correlation between acid and neutral lipase activities in fresh M. semimembranosus; a positive correlation emerged during processing.
- Acid lipase activities were consistently higher in M. semimembranosus than in M. biceps femoris throughout processing.
- FFA amounts generally followed acid lipase activity, except in highly dehydrated 10-month hams where M. semimembranosus had lower FFA.
Conclusions:
- FFA levels in the final dry-cured Parma ham are positively correlated with the acid and neutral lipase activities of the initial green ham.
- Both raw meat properties and muscle composition changes during processing influence FFA production.
- Lipase activity in specific muscles plays a key role in the biochemical transformations that define the quality of dry-cured ham.
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