TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM

被引：99

作者：

BUSCAILHON, S

GANDEMER, G

MONIN, G

机构：

[1] INRA,RECH VIANDE STN,F-63122 ST GENES CHAMPANE,FRANCE

[2] INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,F-44026 NANTES 03,FRANCE

来源：

MEAT SCIENCE | 1994年 / 37卷 / 02期

关键词：

D O I：

10.1016/0309-1740(94)90084-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1.9 mg/g DM to 9.4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable. The results suggest that lipid alteration during dry-curing of hams is due to lipolysis and that lipid oxidation is limited.

引用

页码：245 / 255

页数：11

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