Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
2021
Rivas-Cañedo, A. | Martínez-Onandi, Nerea | Gaya Sicilia, María Pilar | Núñez Gutiérrez, Manuel | Picón Gálvez, Antonia María | Ministerio de Ciencia e Innovación (España) | Martínez-Onandi, Nerea [0000-0002-7304-2063] | Gaya, Pilar [0000-0003-1172-3119] | Núñez Gutiérrez, Manuel [0000-0001-6934-9196] | Picón Gálvez, Antonia María [0000-0001-6988-5618] | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
9 Pág. Departamento de Tecnología de Alimentos
Показать больше [+] Меньше [-]Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low aw, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low aw, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.
Показать больше [+] Меньше [-]The authors wish to thank the Spanish Ministry of Science and Innovation, which supported the experimental work through project RTA2010-00029-C04-04; E. Fulladosa, P. Gou and J. Arnau (IRTA, Monells, Spain) for the selection and processing of hams; A. del Olmo for support in the lipid oxidation measurements; and INIA for funding the Ph.D. grant of N. Martínez-Onandi.
Показать больше [+] Меньше [-]Peer reviewed
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