Grasas y Aceites, Vol 60, No 3 (2009)

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo



The acidity, peroxide and TBA values were determined, both in the subcutaneous fat and in the muscular portion fat (fat extracted from the muscular portion minced and homogenised after discarding the subcutaneous fat), or in the whole muscular portion (fat + lean tissue) in the case of the TBA values, throughout the manufacture process of drycured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar technological process to that of dry-cured ham. The effect of the time of salting (3, 4 or 5 days) on these parameters was also studied.

Throughout the manufacture, the acidity, the peroxide and the TBA values significantly (p < 0.001) increased in all the batches studied and both in the subcutaneous fat and in the muscular portion fat or muscular portion.

The increasing of the salting time, despite the fact that did not significantly increase the NaCl contents in the pieces at the end of the manufacture process, significantly (p < 0.001) increased the peroxide values throughout the manufacture process both in the subcutaneous and in the muscular portion fat. At the end of the manufacture process, the TBA values also were significantly (p < 0.001) higher in the more intensely salted batches. The increasing of the salting time seems, in general, to have a inhibitory effect on the lipolytic phenomena; however, this effect was not consistent in all the sampling times in the batches studied.


Cured meat-products; Dry-cured lacón; Fat autooxidation; Lipolysis; Time of salting

Full Text:



Antequera T, Córdoba JJ, Ruíz J, Martín L, García C, Bermúdez ME, Ventanas J. 1993. Liberación de ácidos grasos durante la maduración del jamón Ibérico. Rev. Esp. Cienc. Tecnol. Alim. 33, 197-208.

Antequera T, García C, López C, Ventanas J, Asensio MA, Córdoba JJ. 1994. Evolution of different physicochemical parameters during ripening Iberian ham from Iberian (100%) and Iberian x Duroc pigs (50%). Rev. Esp. Cienc. Tecnol. Alim. 34, 178-190.

Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105-110. doi:10.1016/0308-8146(92)90018-W

Astiasarán I, Beriaín MJ, Melgar J, Sánchez-Monje JM, Villanueva R, Bello J. 1988. Estudio comparativo de las características de jamones curados de cerdo blanco elaborados con distinta tecnología. Rev. Agroquím. Tecnol. Alim. 28, 519-528.

Balderas B, Galán Soldevilla H, Márquez Prieto L, Peralta Fernández A, Ciudad González N, León Crespo F. 1993. Evolución del índice de acidez de la grasa subcutánea de jamones con distintos periodos de salazón durante las fases de post-salado y estufaje. Alimentaria 241, 27-29.

Cobos A, Veiga A, Díaz O. 2008. Influence of the diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (dry-cured pork foreleg). Grasas y Aceites 59, 121-127. doi:10.3989/gya.2008.v59.i2.499

Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianca F. 1999. Reducing salt content of drycured ham: effect on lipid composition and sensory attributes. Food Chem. 64, 13-19. doi:10.1016/S0308-8146(98)00111-3

Flores J, Nieto P, Bermell S, Miralles MC. 1985. Cambios en los lípidos del jamón durante el proceso de curado, lento y rápido, y su relación con la calidad. Rev. Agroquím. Tecnol. Alim. 25, 117-123.

Folch J, Lees M, Stanley GHS. 1957. A simple method for isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

Gandemer G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62, 309-321. doi:10.1016/S0309-1740(02)00128-6

Ladikos D, Lougovois V. 1990. Lipid oxidation in muscle foods: A review. Food Chem. 35, 295-314. doi:10.1016/0308-8146(90)90019-Z

Lorenzo JM, García Fontán MC, Franco I, Carballo J. 2008a. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Food Chem.110, 137-149. doi:10.1016/j.foodchem.2008.02.002

Lorenzo JM, García Fontán MC, Franco I Carballo J. 2008b. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture: Effect of some additives. Food Control 19, 1148-1158. doi:10.1016/j.foodcont.2007.12.005

Martín Cáceres ML. 1997. Influencia de las condiciones de procesado sobre los cambios madurativos en el jamón Ibérico, en Ventanas J. (Ed.) Bases de la calidad del jamón Ibérico (Materia prima – Procesado – Producto final). Publicaciones de la Secretaría General Técnica de la Junta de Extremadura, Mérida (Badajoz), págs. 75-106.

Marra AI, Salgado A, Prieto B, Carballo J. 1999. Biochemical characteristics of dry-cured lacón. Food Chem. 67, 33-37. doi:10.1016/S0308-8146(99)00104-1

Melgar MJ, Sánchez-Monje J.M., Bello J. 1990. A study of the changes in the chemical properties of fat during ham curing. Grasas y Aceites 41, 299-306.

Motilva MJ, Toldrá F. 1993. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Z. Lebensm. Unters. Forsch. 196, 228-232. doi:10.1007/BF01202737

Pearson AM, Love JD, Shorland FD. 1977.Warmed over flavour in meat, poultry and fish.Adv. Food Res. 23, 1- 74. doi:10.1016/S0065-2628(08)60326-2

Presidencia del Gobierno (1977). Orden del 31 de Enero de 1977 por la que se establecen los métodos oficiales de análisis de aceites y grasas, cereales y derivados, productos lácteos y productos derivados de la uva. B.O.E nº 167 (14-7-1977).

Rodríguez MP, Carballo J, López M. 2001. Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products. Grasas y Aceites 52, 291-296. doi:10.3989/gya.2001.v52.i5.370

Tarladgis BG, Watts BM, Younathan MT, Dugan LR. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37, 44-48. doi:10.1007/BF02630824

Toldrá F, Flores J. 1998. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Crit. Rev. Food Sci. Nutr. 38, 331-352. doi:10.1080/10408699891274237

Veiga A, Cobos A, Ros C, Díaz O. 2003. Chemical and fatty acid composition of “Lacón gallego” (dry-cured pork foreleg): differences between external and internal muscles. J. Food Compos. Anal. 16, 121-132. doi:10.1016/S0889-1575(02)00162-X

Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 Spain (CC-by).

Contact us

Technical support