Premium
Cover Picture: Eur. J. Lipid Sci. Technol. 2∕2017
Publication year - 2017
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201770021
Subject(s) - chemistry , lipase , fatty acid , food science , biochemistry , enzyme
Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities Teng Hui, Yawei Zhang, Muneer Ahmed Jamali and Zengqi Peng DOI: 10.1002/ejlt.201500581 Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds Teng Hui, Yawei Zhang, Muneer Ahmed Jamali and Zengqi Peng DOI: 10.1002/ejlt.201600025 Restructured dry cured ham with diff erent pig back fat levels were manufactured. An increase in back fat level from 2 to 4% enhanced the neutral lipase and LOX activities, and facilitated the release of unsaturated fatty acid and the generation of volatile compounds including esters, ketones, aliphatic and aromatic hydrocarbons during ripening.