Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Meat Science ◽  
2011 ◽  
Vol 89 (1) ◽  
pp. 58-64 ◽  
Author(s):  
Susana Ripollés ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mónica Armenteros ◽  
M-Concepción Aristoy ◽  
Fidel Toldrá
Keyword(s):  
Lipid Oxidation ◽  
Partial Replacement ◽  
Dry Cured Ham

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Meat Science ◽  
2008 ◽  
Vol 78 (1-2) ◽  
pp. 135-142 ◽  
Author(s):  
E. Blesa ◽  
M. Aliño ◽  
J.M. Barat ◽  
R. Grau ◽  
F. Toldrá ◽  
...  
Keyword(s):  
Partial Replacement ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Dry Cured Ham

scholarly journals Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 966-973 ◽  
Author(s):  
Y.W. Zhang ◽  
L. Zhang ◽  
T. Hui ◽  
X.Y. Guo ◽  
Z.Q. Peng
Keyword(s):  
Lipid Oxidation ◽  
Lipase Activity ◽  
Partial Replacement

scholarly journals Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

2015 ◽  
Vol 166 ◽  
pp. 522-530 ◽  
Author(s):  
Rami Harkouss ◽  
Thierry Astruc ◽  
André Lebert ◽  
Philippe Gatellier ◽  
Olivier Loison ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Quantitative Study ◽  
Dry Cured Ham

scholarly journals Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 730
Author(s):  
Rosario Ramírez ◽  
Rebeca Contador ◽  
Alberto Ortiz ◽  
Susana García-Torres ◽  
María Montaña López-Parra ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Modified Atmosphere Packaging ◽  
Quality Standard ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Long Term Storage ◽  
Dry Cured Ham ◽  
The Stability ◽  
Quality Categories

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

Sign in / Sign up

Export Citation Format

Share Document