Evolution of free amino acids and amines during ripening of Iberian cured ham

Fifty-eight hams were obtained from Iberian pigs and were traditionally processed into dry cured products. Free amino acids and amines from semimembranosus and biceps femoris muscles were detected and quantified by HPLC. The larger increases of free amino acids took place in the drying cycle. Glutam...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-10, Vol.42 (10), p.2296-2301
Main Authors: Cordoba, Juan J, Antequera, T, Garcia, C, Ventanas, J, Lopez Bote, C, Asensio, Miguel A
Format: Article
Language:English
Subjects:
ACIDE AMINE
AMINAS
AMINE
AMINOACIDOS
AROMA
Biological and medical sciences
CARNE SALADA
CHROMATOGRAPHIE LIQUIDE HAUTE PRESS
CROMATOGRAFIA LIQUIDA ALTA PRESION
FLAVEUR
Food industries
Fundamental and applied biological sciences. Psychology
JAMBON
JAMON
MADURAMIENTO
Meat and meat product industries
MURISSAGE
PROTEOLISIS
PROTEOLYSE
VIANDE SALEE
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Summary:Fifty-eight hams were obtained from Iberian pigs and were traditionally processed into dry cured products. Free amino acids and amines from semimembranosus and biceps femoris muscles were detected and quantified by HPLC. The larger increases of free amino acids took place in the drying cycle. Glutamic acid, alanine, leucine, and glycine were the free amino acids present in higher quantities in the final product. The amines with higher concentrations were not in the toxic range. Most amino acids increased according to their proportion in porcine skeletal muscle, except for some basic amino acids that may be involved in the formation of volatile compounds and amines
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00046a040