Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

被引：89

作者：

Timón, ML ^{[1
]}

Ventanas, J ^{[1
]}

Carrapiso, AI ^{[1
]}

Jurado, A ^{[1
]}

García, C ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet, Caceres 10071, Spain

来源：

MEAT SCIENCE | 2001年 / 58卷 / 01期

关键词：

Iberian dry-cured ham; subcutaneous and intermuscular fat; fatty acids; volatile compounds;

D O I：

10.1016/S0309-1740(00)00136-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and the contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids and volatile compounds showed that lipolytic and oxidative processes occur more intensively in subcutaneous than intermuscular fat, however, few differences were found compared to those found in ham lean. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：85 / 91

页数：7

共 23 条

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ACREE T, 1997, FLAVORNET GAS CHROMA

[2] LIPID OXIDATIVE CHANGES IN THE PROCESSING OF IBERIAN PIG HAMS [J].