Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Journal of Biological Sciences
  Year: 2013 | Volume: 13 | Issue: 4 | Page No.: 168-182
DOI: 10.3923/jbs.2013.168.182
Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured “Lacón” from Celta Pig Breed
Jose M. Lorenzo and Laura Purrinos

Abstract:
The changes in physico-chemical, textural, proteolysis, lipolysis and volatile compounds during the manufacture of dry-cured Celta “lacón” were studied. The pH value increased during the final stages of processing. While gradually declined over the curing period, TBAR’S values and hardness increased with processing time. The colour parameters, L* (from 38.68 to 35.13), a* (from 19.10 to 14.55) and b* (from 10.05 to 7.67) decreased as processing time increased. In the Free Fatty Acid (FFA) fraction, Saturated Fatty Acid (SFA) showed the highest values at the end of process, while Monounsaturated (MUFA) and Polyunsaturated Fatty Acids (PUFA) presented similar amount. Regarding, Free Amino Acids (FAA), a significant increase (p<0.001) from raw pieces (688.6 mg/100 g of dry matter) to the end of dry-ripening (3309.9 mg/100 g of dry matter) was observed. At the end of process the most abundant FAA detected were arginine, followed by taurine, glutamic acid and alanine, which were up to 270 mg/100 g of TS. Finally, sixty four volatile compounds were identified during the manufacture of dry-cured Celta “lacón”. At the end of process, esters had become the dominant chemical compounds followed by aliphatic hydrocarbons and branched hydrocarbons.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Jose M. Lorenzo and Laura Purrinos, 2013. Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured “Lacón” from Celta Pig Breed. Journal of Biological Sciences, 13: 168-182.

DOI: 10.3923/jbs.2013.168.182

URL: https://scialert.net/abstract/?doi=jbs.2013.168.182

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

       

       

Curve Bottom