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Article: Scientists at University of Extremadura target food science.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
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"The purpose of this work was to study the influence of pre-cure freezing of Iberian hams on lipolysis and lipid oxidation during the ripening of the product. At the green stage, the levels of fatty acids (FA) in the free fatty acids fraction were higher in pre-cure frozen (F) than in refrigerated [R] hams, whereas in the polar lipid fraction, FA and dimethyl acetals (DMA) values were higher in R than in F Iberian hams," investigators in Caceres, Spain report.
"These results point out the existence of lipolysis phenomena during the freezing storage. At the end of post-salting and at the final stage, both R and F hams showed similar FA and DMA profiles. The effect ...