Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham

Hongju Yang; Changwei Ma; Fadong Qiao; Yong Song; Min Du

doi:10.1016/j.meatsci.2005.05.019

Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham

Meat Sci. 2005 Dec;71(4):670-5. doi: 10.1016/j.meatsci.2005.05.019. Epub 2005 Jul 14.

Authors

Hongju Yang¹, Changwei Ma, Fadong Qiao, Yong Song, Min Du

Affiliation

¹ College of Food Science & Nutrition-Engineering, China Agricultural University, Beijing 100083, China.

PMID: 22061212
DOI: 10.1016/j.meatsci.2005.05.019

Abstract

Lipolysis in intramuscular lipids during the processing of Chinese Xuanwei ham has been studied by analyzing the changes of glycerides, phospholipids and free fatty acids in biceps femoris muscle. Results showed that the glycerides accounted for 73.2% of total lipid content in fresh ham, the phospholipids represented 25.3% and the free fatty acids 2.3% of the total lipid content, respectively. A rapid lipolysis of phospholipids occurred during the first 4 months of processing and slowed down during the rest period. A preferential hydrolysis for palmitic, linoleic and arachidonic acids in phospholipid fraction was observed. Glycerides only changed a little throughout the process, while an increase of free fatty acids during processing was observed. The results suggest that phospholipids are the main substrate of lipolysis in the intramuscular lipids of Chinese Xuanwei ham.