Relación de la calidad del jamón curado con la calidad de los lípidos de la materia prima y sus cambios durante el proceso: una visión global.
DOI:
https://doi.org/10.3989/gya.130908Palabras clave:
Calidad sensorial, Jamón curado, Lípidos, Lipolisis, OxidaciónResumen
Los lípidos desempeñan un papel fundamental en las características sensoriales de los jamones curados. Tanto la cantidad como la composición de los lípidos de las materias primas afectan a la calidad de los jamones. Las características de los lípidos dependen en gran medida de los sistemas de crianza desarrollados en las diferentes zonas de Europa. Durante el proceso, los lípidos sufren reacciones como la lipolisis y la oxidación. La lipolisis genera ácidos grasos libres a lo largo de todo el proceso, siendo los más abundantes los ácidos grasos poliinsaturados. Los lípidos también están sujetos a la oxidación, la cual genera muchos compuestos volátiles. Estos volátiles afectan al aroma de los jamones curados asociándose a notas tales como la rancidez, carne vieja o curado. De acuerdo con el genotipo y las condiciones de crianza de los cerdos y los parámetros del proceso, los jamones curados tienen un perfil sensorial específico. En este artículo se examinan los conocimientos actuales sobre los lípidos y la calidad del jamón curado.
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