Abstract
The effects of desalting and boiling, with or without vacuum packaging, on the composition (mainly in relation to lipids) of the muscles of deboned pieces of dry-cured pork forelegs were investigated. The muscles of boiled, desalted, dry-cured foreleg pieces showed lower ash, chloride, nitrates and nitrites contents and higher protein contents than those of dry-cured forelegs. No significant changes were observed in lipid content and in lipid fraction proportions (glycerides, phospholipids and free fatty acids). The culinary treatment (desalting and boiling) caused a decrease of thiobarbituric acid values and an increase in polyunsaturated fatty acids proportions of the three fractions (glycerides, phospholipids and free fatty acids), especially at C-18:2 and C-20:4. Only the ash contents were significantly different between samples boiled with and without vacuum packaging.
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