Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

Hexanal content and TBARs were monitored in Semimembranosus and Biceps femoris muscles throughout the ripening of 46 dry-cured Iberian hams processed with different amounts of salt (6% vs. 3% w/w) and different processing systems (traditional vs. modified). Rancid odour and rancid flavour were sensorially analysed in the final product. Hams processed at higher temperatures during the drying stage, following a traditional system, showed lower values in this phase for hexanal content in both muscles (P<0.001), but TBARs showed the opposite behaviour (P<0.001 and P<0.05 for Semimembranosus and Biceps femoris, respectively). Salt content affected hexanal content of each muscle in a different way. Semimembranosus muscles from traditionally processed hams showed lower rancid flavour scores (P<0.001) while salt did not significantly affect rancid odour or aroma scores (P>0.05). Evidently the effects of salt content and processing temperature, within studied ranges, on lipid oxidation are limited. In fact, increased processing temperature, during the drying stage, does not lead to greater oxidation in dry-cured ham, in spite of the well known pro-oxidant effect of temperature.