title: Pre-cure freezing affects proteolysis in dry-cured hams.
abstract: Several parameters (sodium chloride, moisture, intramuscular fat, total nitrogen, non-protein nitrogen, white precipitates, free tyrosine, L* a* b* values and acceptability) related with proteolysis during the curing were compared in dry-cured hams manufactured from refrigerated and frozen/thawed raw material. Pre-cure freezing increased the proteolysis levels significantly (p<0.05) in the zones of the ham where water losses and absorption of salt is slowest. Frozen hams present a high incidence of white precipitates, formed mainly by tyrosine crystals. The colour and acceptability scores are similar in frozen and refrigerated hams. The previous freezing and thawing process accentuates the water losses, salt absorption and proteolysis of the cured meat, although it does not significantly affect the sensory quality of the dry-cured ham.
authors: Department of Food Technology, University of Murcia. Espinardo, Murcia 30071, Spain.
authors: S
authors: S
authors: Bañón
authors: J M
authors: JM
authors: Cayuela
authors: M V
authors: MV
authors: Granados
authors: M D
authors: MD
authors: Garrido