The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anatomic regions from raw hams manufactured in the Fermo Province, Marche Region, Central Italy. Raw ham specimens were collected at the 10 following time intervals throughout the ripening process: 1) “Time 0”, when ripening was started, 2) one month, 3) three months, 4) four months, 5) eight months, 6) nine months, 7) twelve months, 8) eighteen months, 9) twenty-three months and 10) twenty-eight months after the ripening process began, respectively. Different microscopic findings of variable extension and degree were observed, with the vast majority of them being interpreted as dehydration- and proteolysis-related modifications. In conclusion, morpho- histological investigations may represent a valuable aid in raw ham’s ripening analysis.

Microscopic investigations as an aid in raw ham’s ripening analysis

Paludi D;Di Guardo G;Pennisi L;Baffoni M;Festino AR;Vergara A
2019-01-01

Abstract

The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anatomic regions from raw hams manufactured in the Fermo Province, Marche Region, Central Italy. Raw ham specimens were collected at the 10 following time intervals throughout the ripening process: 1) “Time 0”, when ripening was started, 2) one month, 3) three months, 4) four months, 5) eight months, 6) nine months, 7) twelve months, 8) eighteen months, 9) twenty-three months and 10) twenty-eight months after the ripening process began, respectively. Different microscopic findings of variable extension and degree were observed, with the vast majority of them being interpreted as dehydration- and proteolysis-related modifications. In conclusion, morpho- histological investigations may represent a valuable aid in raw ham’s ripening analysis.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/103957
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