title: Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.
abstract: This paper aims to study the profile of phospholipid (PL) classes of Iberian ham throughout its processing and the changes it underwent due to the influence of the pre-cure freezing treatment. The general profile of each PL class did not vary during the ripening stage. Phosphatidylcholine (PC) showed the highest proportion, followed by phosphatidyletanolamine (PE) and phosphatidylserine (PS) and phosphatidylinositol (PI) being the minor PL. The four PL classes were highly hydrolysed during the salting stage and their degradation continued during the rest of the processing. Pre-cure freezing of Iberian ham influenced the levels of the four PL classes at the initial stage, all of them being higher in refrigerated (R) than in pre-cure frozen (F) hams. Moreover, the pattern of hydrolysis was not the same in these two groups.
authors.affiliation: Food Science, School of Veterinary Sciences, University of Extremadura, Avda. De la Universidad, s/n, 10071 Cáceres, Spain.
authors.forename: Trinidad
authors.initials: T
authors.lastname: Pérez-Palacios
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz
authors.forename: Koen
authors.initials: K
authors.lastname: Dewettinck
authors.forename: Thien Trung
authors.initials: TT
authors.lastname: Le
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
mesh_terms: D000818:Animals; D003080:Cold Temperature; D004041:Dietary Fats / Q000145:classification*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D006868:Hydrolysis; D008460:Meat; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D010743:Phospholipids / Q000145:classification* / Q000378:metabolism; D012034:Refrigeration; D013552:Swine
chemical_list: D004041:Dietary Fats; D010743:Phospholipids