Food Chem
Department of Food Technology and Biochemistry, School of Veterinary Science, Research Institute of Meat and Meat Products, University of Extremadura, 10003 Cáceres, Spain.
Published: February 2021
During dry-cured ham processing, phospholipids (PL) are the main substrates of lipolysis and oxidation. However, the published data on individual PL classes in the pig muscle are inconsistent. This study determined the PL class contents and composition in biceps femoris of Iberian pigs according to the rearing system (Montanera vs Pienso). Phosphatidylcholine (PC), phosphatidylethanolamine (PE), cardiolipin (CL) and sphingomyelin contents were higher in the Montanera pigs than in the Pienso pigs. Total PL and PC, PE, phosphatidylinositol + phosphatidylserine and CL contained higher levels of oleic acid and slightly higher levels of n-3 polyunsaturated fatty acids (PUFA) but lower levels of n-6 PUFA in the Montanera pigs than in the Pienso pigs. The rearing system had no effect on the plasmalogen content but influenced aldehyde composition, mainly in PE and in total PL. These results can partially explain the differences in sensory properties of dry-cured ham between the Montanera and Pienso systems.
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http://dx.doi.org/10.1016/j.foodchem.2020.128102 | DOI Listing |
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