[Lipid- and protein-degrading processes during the maturation of ham].
In the present work we review the main degradative pathways for lipids and proteins along the ripening of dry cured hams, with special emphasis on Iberian pig hams. Maximum proteolytic activity is found around the first stages (salting) and specially at the dryer. Lipolytic activity seems to be also higher in this stage. During the steps that follow the post-salting period the oxidation seems to be activated. The products from proteolytic and lipolytic processes might react among each other during the final steps in the cellar.
López Bote
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Tecnología e Higiene de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres.
Córdoba
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JJ
Antequera
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D000818:Animals; D003890:Desiccation; D004058:Diffusion; D005519:Food Preservation; D005520:Food Preservatives; D015227:Lipid Peroxidation; D008066:Lipolysis; D008460:Meat; D010084:Oxidation-Reduction; D011506:Proteins / Q000737:chemistry*; D012965:Sodium Chloride; D013552:Swine / Q000145:classification; D013997:Time Factors
D005520:Food Preservatives; D011506:Proteins; D012965:Sodium Chloride
Procesos degradativos de lípidos y proteínas durante la maduración del jamón.