title: Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine.
abstract: Throughout the manufacturing process of dry-cured ham intense lipid oxidation occurs. Muscle microsomal membranes were used as a model of muscle oxidation in three different procedures: (i) enzymic reaction; (ii) nonenzymic reaction and (iii) sarcoplasmic proteins and microsomal fraction interaction. Porcine M. Biceps femoris from normal and PSE meat qualities treated with 3% NaCl at different temperatures was used as a model of the dry-cured ham process. M. Biceps femoris from normal porcine meat was used to study the in-vitro effect of brine in the oxidative processes. Results showed an important increase of MDA concentration in enzymic and nonenzymic reactions and a higher than normal oxidation level in PSE meat in samples aged for 6 days at 4 °C. The in-vitro assays showed a high level of nonenzymic lipid oxidation at 3 °C incubation. On the other hand, the enzymic reaction showed greater values of MDA at 20 °C incubation. In-vitro NaCl concentrations seemed to have an antioxidant effect in these conditions. Sarcoplasmic proteins had little effect on the oxidative mechanisms suggesting a lack of interaction of these proteins with the microsomal fraction.
authors: Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121 Monells, Girona, Spain.
authors: C
authors: C
authors: Sárraga
authors: J A
authors: JA
authors: García-Regueiro