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Titolo:
TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM
Autore:
BUSCAILHON S; GANDEMER G; MONIN G;
Indirizzi:
INRA,RECH VIANDE STN F-63122 ST GENES CHAMPANE FRANCE INRA,RECH VIANDE STN F-63122 ST GENES CHAMPANE FRANCE INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB F-44026 NANTES 03 FRANCE
Titolo Testata:
Meat science
fascicolo: 2, volume: 37, anno: 1994,
pagine: 245 - 255
SICI:
0309-1740(1994)37:2<245:TCIILO>2.0.ZU;2-O
Fonte:
ISI
Lingua:
ENG
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
26
Recensione:
Indirizzi per estratti:
Citazione:
S. Buscailhon et al., "TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM", Meat science, 37(2), 1994, pp. 245-255

Abstract

The aim of this study was to investigate the changes in intramuscularlipids during the processing of French dry-cured hams. In the fresh biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% oftotal lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1.9 mg/g DMto 9.4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable. The results suggestthat lipid alteration during dry-curing of hams is due to lipolysis and that lipid oxidation is limited.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 04:57:35