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Titolo:
Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing
Autore:
Coutron-Gambotti, C; Gandemer, G;
Indirizzi:
INRA,nceb Etude Interact Mol Alimentaires, Lipid Grp, F-44316 Nantes 3, Fra INRA Nantes France 3 Mol Alimentaires, Lipid Grp, F-44316 Nantes 3, Fra Univ Corse, Biochim Lab, Fac Sci & Tech, F-20250 Corte, France Univ CorseCorte France F-20250 b, Fac Sci & Tech, F-20250 Corte, France
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 1, volume: 64, anno: 1999,
pagine: 95 - 101
SICI:
0308-8146(199901)64:1<95:LAOISA>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
38
Recensione:
Indirizzi per estratti:
Indirizzo: Gandemer, G INRA,tesb Etude Interact Mol Alimentaires, Lipid Grp, BP 71627, F-44316 Nan INRA BP 71627 Nantes France 3 ipid Grp, BP 71627, F-44316 Nan
Citazione:
C. Coutron-Gambotti e G. Gandemer, "Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing", FOOD CHEM, 64(1), 1999, pp. 95-101

Abstract

In southern countries where the consumers eat the adipose tissue of ham slices, adipose tissue contributes to the typical flavour of ham. The aim of this study was to investigate the changes in lipids of subcutaneous adiposetissue during dry-cured ham processing. Lipid hydrolysis and oxidation were followed in the adipose tissue of 30 hams (by groups of six) at differentstages of processing (green ham, 6, 12, 18 and 24 months). The results showed that: (1) Adipose tissue of the green ham contained 89.7% triacylglycerols, 5.6% water and low amounts of free fatty acids (FFA) (0.1%), diacyl- and monoacylglycerols (traces). The main triacylglycerols were di-oleoyl-palmitoyl glycerol (POO) (36.6%), palmitoyl-stearoyl-oleoyl glycerol (PSO) (19.9%) and palmitoyl-oleoyl-linoleoyl glycerol (POL) (8.0%). Free fatty acidshad a higher proportion of polyunsaturated fatty acids than triacylglycerols (17.7% vs 8.3%). (2) An intense lipolysis occurred during the first 6 months and continued at a slow rate up to 24 months. The amount of triacylglycerols decreased from 89.6 to 75.8% while FFA, diacyl- and monoacylglycerolamounts increased to reach 10.5, 4.5 and 1.3%, in the 24 month old hams, respectively. A preferential hydrolysis of triacylglycerols POO, POL and OOLwas observed. Free fatty acid composition showed a sharp decrease in linoleic and stearic acids and an increase in palmitic acid. The decrease in linoleic content during the process suggested that this fatty acid acid was oxidised. Both lipolytic and oxidative changes in lipids of adipose tissue could affect its sensory traits, particularly colour and taste. (C) 1998 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 07:17:13