SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING

Abstract

The amounts of total and individual fatty acids present in tri‐glycerides (TG), free fatty acids (FFA), diglycerides (DG), monoglycerides (MG) and polar lipids (PL) were determined at various stages of dry sausage ripening using a combination of thin layer and gas chromatography. Total FFA increased from 1 to 5% of total fatty acids and DG fatty acids from 0.5 to 4%, whereas TG fatty acids showed a corresponding decrease. The rate of liberation of FFA was in the order 18:2 > 18:1 > 18:0 > 16:0 while MG and DG were enriched in 16:0. These results suggest specificity of lipolysis.