title: Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
abstract: Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural parameters: hardness, fragility, cohesiveness, springiness and adhesiveness and (iv) four structural parameters: fibre numbers, extracellular spaces, cross section area, and connective tissue area, during the dry-cured ham process. Applying multiple polynomial regression enabled us to build phenomenological models relating proteolysis, salt and water contents to certain textural and structural parameters investigated. A linear relationship between lipid oxidation and proteolysis was also established. All of these models and relationships, once combined with salt penetration, water migration and heat transfer models, can be used to dynamically simulate all of these phenomena throughout dry-cured ham manufacturing.
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Rami
authors: R
authors: Harkouss
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Thierry
authors: T
authors: Astruc
authors: Institut Pascal, UMR6602 UBP/CNRS/IFMA, 24 avenue des Landais, BP80026, 63171 Aubière Cedex, France.
authors: André
authors: A
authors: Lebert
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Philippe
authors: P
authors: Gatellier
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Olivier
authors: O
authors: Loison
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Hassan
authors: H
authors: Safa
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France.
authors: Stéphane
authors: S
authors: Portanguen
authors: ADIV, 10 rue Jacqueline Auriol, ZAC Les Gravanches, 63039 Clermont-Ferrand Cedex 2, France.
authors: Emilie
authors: E
authors: Parafita
authors: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France. Electronic address: pierre-sylvain.mirade@clermont.inra.fr.
authors: Pierre-Sylvain
authors: PS
authors: Mirade
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D016014:Linear Models; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis*; D015999:Multivariate Analysis; D059748:Proteolysis; D012492:Salts / Q000032:analysis; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D012492:Salts; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water
keywords: Dry-cured ham; Polynomial regression model; Proteolysis; Structure; Texture