ABSTRACT

Hydrolysis is one of the most common reactions in spoilage of fats. Fat hydrolysis is a process at which fatty acids are cleaved from glycerol and it is catalysed by lipases (Velíšek 1999). The result products are free fatty acids (FFAs), which can be readily oxidized. Lipases involved in the hydrolysis of triacylglycerols in both adipose tissues and muscles are obtained from adipose tissue cells, or are of microbial origin. Lipases in adipose tissue release FFAs and are produced due to the metabolic needs in the body. Regulation of these enzymes is hormonal and their production is increased in stressful situations in the organism such as before slaughter. Therefore it is necessary, that the meat and fat used in the manufacture of fermented products are obtained from animals slaughtered in terms of animal welfare standards.