Pre-cure freezing affects proteolysis in dry-cured hams.

Area of Science:

• Food Science
• Meat Science
• Food Processing

Background:

• Proteolysis is a critical process during dry-cured ham production.
• Understanding the impact of raw material storage (refrigerated vs. frozen) on proteolysis is essential for quality control.
• Pre-cure freezing may influence biochemical changes during ham curing.

Purpose of the Study:

• To compare key parameters related to proteolysis in dry-cured hams made from refrigerated versus frozen/thawed raw material.
• To investigate the effect of pre-cure freezing on water loss, salt absorption, and proteolysis.
• To assess the impact of freezing on the formation of white precipitates and sensory attributes.

Main Methods:

• Comparison of various parameters including sodium chloride, moisture, intramuscular fat, nitrogen fractions, white precipitates, free tyrosine, color (L* a* b*), and acceptability.
• Manufacturing of dry-cured hams from both refrigerated and frozen/thawed pork raw material.
• Statistical analysis to determine significant differences (p<0.05).

Main Results:

• Pre-cure freezing significantly increased proteolysis levels in specific ham zones with slower water and salt exchange.
• Frozen hams exhibited a higher incidence of white precipitates, primarily tyrosine crystals.
• No significant differences were observed in color (L* a* b*) and overall acceptability scores between frozen and refrigerated ham groups.
• Freezing and thawing accentuated water losses, salt absorption, and proteolysis.

Conclusions:

• Pre-cure freezing enhances proteolysis during dry-cured ham production.
• While freezing increases proteolysis and precipitate formation, it does not adversely affect the sensory quality or color of the final product.
• The findings suggest that freezing is a viable option for raw material storage without compromising the acceptability of dry-cured ham.