Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

• Published in: Food chemistry 2010-07, Vol.121 (1), p.191-195
• Main Authors: Xiao, Shan, Zhang, Wangang, Yang, Yong, Ma, Changwei, Ahn, Dong U., Li, Xiang, Lei, Jiankun, Du, Min
• Format: Article
• Language: English
• Subjects: Adipose tissue; Adipose triglyceride lipase (ATGL); Biological and medical sciences; cured meats; Dry-cured ham; fatty acid composition; fatty acids; food analysis; Food industries; Free fatty acids; Fundamental and applied biological sciences. Psychology; ham; Hormone-sensitive lipase (HSL); hormone-sensitive lipases; meat aging; Meat and meat product industries; meat composition; subcutaneous fat; triacylglycerol lipase
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.12.029

Changes in adipose triglyceride lipase (ATGL) and hormone-sensitive lipases (HSL) in subcutaneous adipose tissue of Xuanwei ham at different ripening stages were studied. Green hams were salted for 40 d and then ripened in a ventilated chamber for 15 months. Adipose triglyceride lipase and HSL could be detected during the whole ripening period of Xuanwei ham, but their protein levels decreased as the ripening time increased. The decrease of lipase proteins could be attributed to the decrease in protein synthesis as ripening time progressed. The level of free fatty acids (FFAs) increased at the first stage but HSL protein remained constant indicating that HSL was more important than ATGL for adipose tissues lipolysis. The main FFAs produced during the ripening period of Xuanwei ham were oleic acid, linoleic acid and palmitic acid, suggesting that the triacylglycerols containing these three FFAs were preferential substrates for ATGL and HSL.