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Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
dc.contributor.author | Bou, Ricard | |
dc.contributor.author | Llauger, Mar | |
dc.contributor.author | Arnau, Jacint | |
dc.contributor.author | Olmos, Alejandro | |
dc.contributor.author | Fulladosa, Elena | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2022-01-24T12:37:39Z | |
dc.date.available | 2022-12-03T23:45:17Z | |
dc.date.issued | 2021-12-03 | |
dc.identifier.citation | Bou, Ricard, Mar Llauger, Jacint Arnau, Alejandro Olmos, and Elena Fulladosa. 2022. "Formation Of Zn-Protoporphyrin During The Elaboration Process Of Non-Nitrified Serrano Dry-Cured Hams And Its Relationship With Lipolysis". Food Chemistry 374: 131730. doi:10.1016/j.foodchem.2021.131730. | ca |
dc.identifier.issn | 0308-8146 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1527 | |
dc.description.abstract | This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured without the addition of nitrate and nitrite for 15 months. The effects of lipolysis and lipid oxidation on the content of Zn-protoporphyrin were also investigated in the biceps femoris. We found that the maximum formation of Zn-protoporphyrin occurred between end of resting and 6 months of processing, which coincides with temperature increase during processing and the end of salt equalization. Zn-protoporphyrin further increased in the biceps femoris until 9 months of processing but remained unchanged in the semimembranosus. Free fatty acid content increased till 6 months and then remained unchanged until the end of the process. These findings and those from an in vitro study reinforced the idea that the release of free fatty acids can promote the activity of the endogenous enzyme ferrochelatase and contribute to the formation of Zn-protoporphyrin from heme. However, the content of Zn-protoporphyrin decreased at the end of the processing, which may be due to the progression of lipid oxidation. | ca |
dc.format.extent | 40 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Food Chemistry | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-01/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ | ca |
dc.relation.projectID | CDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAM | ca |
dc.relation.projectID | MICINN/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2013-12745/ES/ / | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.foodchem.2021.131730 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
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