Abstract
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).
Highlights
Dry-cured ham from pig has been part of the Mediterranean diet since ancient times
NH2-aminopropyl mini-columns were used to obtain neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) from the lipid extract, following the method described by Ruiz et al (2004) [12]
NL lipolysis is lower in Bayona, Parma and Serrano dry-cured ham, where PL have been reported as the main subtracts of the lipid hydrolysis [3,24]
Summary
Dry-cured ham from pig has been part of the Mediterranean diet since ancient times. The quality of dry-cured ham is determined by the interactions between the characteristics of the raw meat and the biochemical changes that occur during processing [1]. Besides water loss and salt diffusion, the characteristics of the final product are greatly dependent on the presence and evolution of enzymatic activity [2], mainly lipolysis and proteolysis phenomena and Maillard and Strecker reactions In this regard, there is a hydrolysis of tri-acylglycerols and phospholipids by lipases, esterases, phospholipases and lysophospholipases [3], followed by oxidative reactions that produce aroma volatile compounds, conforming the flavour of the dry-cured ham [4]. A greater knowledge of the fatty acid composition of each lipid fraction and the free amino acid (FAA) profiles of dry-cured ham is necessary, since this is essential in order to improve processing and ensure a genuine product from a native pig breed. The purpose of this work was to characterise the fatty acid composition of the neutral and polar lipid fractions, as well as free fatty acid concentration of the intramuscular fat, and the free amino acid changes throughout the manufacturing of CM dry-cured ham
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