Free amino acids and other non-volatile compounds formed during processing of Iberian ham

Fifty-five legs from Iberian pigs were traditionally processed into dry cured hams. Free amino acids and other non-volatile compounds in the water-soluble fraction from the biceps femoris muscle were analyzed by HPLC. At the drying stage and in the last months in the cellar the largest increases in...

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Bibliographic Details
Published in:Meat science 2001-12, Vol.59 (4), p.363-368
Main Authors: Martı́n, L, Antequera, T, Ventanas, J, Benı́tez-Donoso, R, Córdoba, J.J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Iberian ham
Meat and meat product industries
Non-volatile compounds
Processing
Proteolysis
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Summary:Fifty-five legs from Iberian pigs were traditionally processed into dry cured hams. Free amino acids and other non-volatile compounds in the water-soluble fraction from the biceps femoris muscle were analyzed by HPLC. At the drying stage and in the last months in the cellar the largest increases in these water-soluble compounds took place. There was a clear influence on free amino acid formation of salt content and on the formation of peptides of the temperature at each processing stage. As the amount of non-volatile compounds in the water-soluble fraction increases with processing time, their determination could provide a maturation index for Iberian ham.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(01)00088-2