Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor

The aim of this work was to study how nucleotide degradation during the processing of dry-cured ham is affected when using three types of salting (100% NaCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% CaCl 2 and 5% MgCl 2). Divalent salts in the salting mixture depressed the breakdown rate from th...

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Bibliographic Details
Published in:Meat science 2011-02, Vol.87 (2), p.125-129
Main Authors: Hernández-Cázares, Aleida S., Aristoy, María-Concepción, Toldrá, Fidel
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Chlorides
Chromatography, High Pressure Liquid
Dry-cured ham
Enzyme sensor
Food Analysis - methods
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Hypoxanthine
Hypoxanthine - analysis
Inosine - analysis
Meat - analysis
Meat and meat product industries
Nucleotides
Nucleotides - chemistry
Purines - analysis
Salt
Swine
Xanthine - analysis
Xanthine oxidase
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Summary:The aim of this work was to study how nucleotide degradation during the processing of dry-cured ham is affected when using three types of salting (100% NaCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% CaCl 2 and 5% MgCl 2). Divalent salts in the salting mixture depressed the breakdown rate from the beginning of the process (salting and post-salting) up to the ripening stage (7 months) when the inosine (Ino), hypoxanthine (Hx) and xanthine (X) concentrations matched for the three treatments. The evolution of Hx and Hx + X were analysed by HPLC and an enzyme sensor, respectively, during processing. Time and temperature conditions during the curing time did not affect Hx stability. The usefulness of the enzyme sensor was confirmed and it is a practical tool to determine Hx + X in dry-cured ham, as an index of minimum curing time. A good correlation between enzyme sensor and HPLC data was observed.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2010.09.010