Lipolytic and proteolytic properties of dry-cured boneless hams
ripened in modified atmospheres
Feng-Sheng Wang
a,b,
*
a
Laboratory of Meat Science and Biotechnology, Lee-Tah Farm Industries (Inc), Kaohsiung, Taiwan
b
Department of Medical Research, Chang-Gung Memorial Hospital, Kaohsiung, Taiwan
Received 30 August 2000; received in revised form 24 January 2001; accepted 24 January 2001
Abstract
We studied proteolytic and lipolytic properties of dry-cured boneless ham (porcine quadriceps femoris) made with chilled (10
C,
48 h) or frozen/thawed meat (frozen at À20
C frozen for 90 days and followed by thawing at 10
C for 48 h) were determined. Dry-
cured meats were stored in modified atmosphere packages (100% N
2
and a mixture of 75% N
2
+25% CO
2
)at15
C with the
intention of reducing ripening space. Results showed that dry-cured hams made with frozen/thawed raw meat had more salt,
volatile fatty acids and free fatty acid content after salting and smoking. Whereas, samples prepared with chilled meats contained
more nitrogenous compounds (water-soluble nitrogen, non-protein nitrogen, and free amino acids). Volatile and free fatty acid
contents in all samples significantly increased with storage. Acetic acid was the predominant volatile fatty acid. To confirm lipolytic
activity in dry-cured ham stored in modified atmospheres, we calculated the lipolytic coefficient. The lipolytic coefficients of all
samples were positive values and significantly (P<0.05) increased with storage indicating lipolysis in samples were still active.
Furthermore, nitrogenous compounds in dry-cured ham significantly (P<0.05) increased with storage indicating proteolysis in
samples were not affected by modified atmosphere storage. Aerobic, anaerobic and lactic acid bacteria counts in dry-cured meats
were stable to modified atmospheres storage for 20 weeks at 15
C. Flavor, texture and color score in sensory evaluation for dry-
cured ham made with chilled meat were significantly higher than that made with frozen/thawed meat. All samples had high overall
acceptance scores in sensory evaluation. Results in this study suggested that dry-cured boneless ham stored in modified atmospheres
for 20 weeks at 15
C was another feasibility to ripen the meat without affecting lipolysis, proteolysis, microbiology and sensory
quality. # 2001 Published by Elsevier Science Ltd.
Keywords: Dry-cured boneless ham; Ripening; Modified atmospheres
1. Introduction
Increasing consumption of dry-cured ham products
has raised the interest in standardization of procedures
and acceleration of curing (Lin et al., 1990; Marriott,
Graham, & Claus, 1992; Warren & Kastner, 1992).
Generally, European and American type dry-cured
hams were ripened in a temperature and relative
humidity controlled room for a long time. Insufficient
space and equipment requirements for a long-term repin-
ing have limited the mass production and raised costs of
this product for majority of dry-cured ham products firms
in Taiwan. Nevertheless, production was limited to tradi-
tional preparation within winter (climate temperature
15–20
C) to avoid quality defect and wholesomeness
failure in the salting process. Therefore, developing an
alternative way to reduce the requirement of ripening
space as well as standardization of this process has been
strongly encouraged.
Unique aroma and flavor characteristics that were
attributable to enzymatic activities and chemical reac-
tions in dry-cured hams develop during ripening (Aro-
bles & Julia, 1992; Careri, Mangia, Barbieri, Bolzoni,
Virgili, & Paralari, 1993; Toldra, 1992; Ventanas, Cor-
doba, Antequera, Garcia, lopez-Bote, & Asensio, 1992).
It has been implicated that ripening condition could
affect biochemical activities on meat proteins and lipids
in dry-cured hams (Cordoba, Antequerra, Ventanas,
Lopez-Bote, Garcia, & Asensio, 1994). Modified atmo-
sphere packaging has been used to stabilize the
physicochemical characteristics and prolong the shelf
stability of foods (Brody, 1989). Much attention was
concentrated on the microbiological and color stability
of fresh meats and sensory properties of cooked meats
0309-1740/01/$ - see front matter # 2001 Published by Elsevier Science Ltd.
PII: S0309-1740(01)00047-X
Meat Science 59 (2001) 15–22
www.elsevier.com/locate/meatsci
*Corresponding author. Fax: +886-7-7717123.
E-mail address: wangfs@ms33.hinet.net