Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups:  (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and fr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-12, Vol.54 (25), p.9422-9429
Main Authors: Sforza, Stefano, Galaverna, Gianni, Schivazappa, Cristina, Marchelli, Rosangela, Dossena, Arnaldo, Virgili, Roberta
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Animals
Biological and medical sciences
Chromatography, High Pressure Liquid
curing (food products)
dipeptides
extended aging
flavor compounds
Food Handling - methods
Food industries
Food Preservation - methods
free amino acids
Fundamental and applied biological sciences. Psychology
gamma-glutamyl dipeptides
ham
Meat - analysis
meat aging
Meat and meat product industries
meat composition
oligopeptides
Oligopeptides - analysis
Parma dry-cured ham
Spectrometry, Mass, Electrospray Ionization
Swine
Taste
Time Factors
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Summary:The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups:  (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, γ-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown. The pH of fresh hams showed negative relationships (P < 0.001) with most peptides. With regard to free amino acids, the pattern was modified by different processing lengths, together with their taste categories, so that the amino acids having monosodium glutamate-like and bitter tastes were enhanced in more aged hams. Keywords: Dry-cured ham; aging time; oligopeptides; γ-glutamyl dipeptides; free amino acids
ISSN:0021-8561
1520-5118
DOI:10.1021/jf061312+