Free amino acids and dipeptides in dry-cured ham

Journal of Muscle Foods

Volumn 10, Issue 2, 1999, Pages 119-130

  Virgili, R ^a   Parolari, G ^a   Soresi Bordini, C ^a   Schivazappa, C ^a   Cornet, M ^b   Monin, G ^c  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b CEMAGREF   (France)

^c Stn de Recherches sur la ViandeINRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033463749     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00390.x     Document Type: Article

References (22)

1. th Ed. Association of Official Analytical Chemists. Washington, D.C.
2. BIDLINGMEYER, B.A., COHEN, S.A., TARVIN, T.L. and FROST, B. 1987. A new, rapid, high-sensitivity analysis of amino acids in food-type samples. J. Assoc. Off. Anal. Chem. 70, 241-247.
3. BUSCAILHON, S., BERDAGUE', J.L., BOUSSET, J., CORNET, M., GANDEMER, G., TOURAILLE, C. and MONIN, G. 1994a. Relations between compositional traits and sensory qualities of French dry-cured ham. Meat Sci. 37, 229-243.
4. BUSCAILHON, S., CORNET, M., BOUSSET, J. and MONIN, G. 1994b. Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham. Meat Sci. 37, 449-456.
5. CARERI, M., MANGIA, A., BARBIERI, G., BOLZONI, L., VIRGILI, R. and PAROLARI, G. 1993. Sensory property relationships to chemical data of Italian-type dry-cured ham. J. Food Sci. 58, 968-972.
6. CHOW, H.M., PARRETT, N.A., CAHILL, V.R., MANGINO, M.E. and MORR, C.V. 1995. Effects of electrical stimulation and aging time on the free amino acids and volatile compounds of Chinese style dry-cured and aged ham. Food Sei. (Taiwan) 22, 736-748.
7. CORDOBA, J.J., ANTEQUERA, T., GARCIA-GONZALES, C., VENTANAS, J., LOPEZ BOTE, C. and ASENSIO, M.A. 1994. Evolution of free amino acids and amines during ripening of Iberian cured ham. J. Agric. Food Chem. 42, 2296-2301.
8. DECKER, E.A., CHAN, K.M., LIVISAY, S.A., BUTTERFIELD, D.A. and FAUSTMAN, C.J. 1995. Interactions between camosine and the different redox states of myoglobin. J. Food Sci. 60, 1201-1204.
9. FERRARI, A. 1960. Nitrogen determination by a continuous digestion and analysis system. Ann. NY Acad. Sci. 87, 792-800.
10. GOU, P., GUERRERO, L. and ARNAU, J. 1995. Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Sci. 40, 21-31.
11. LAZARIDES, H.N. 1990. Sorption isotherm characteristics of an intermediate moisture meat product. Lebensm. Wissenschaft Technol. 23, 418-421.
12. McCAIN, G.R., BLUMER, T.N., CRAIG, H.B. and STEEL, R.G. 1968. Free amino acids in ham muscle during successive aging periods and their relation to flavor. J. Food Sci. 33, 142-146.
13. PALMIA, F., MAZOYER, C., DIAFERIA, C., BALDINI, P. and PORRETTA, A. 1992. Salt and water distribution in typical Italian hams. Rev. Espanola Ciencia Tecnol. Alimentos 32, 71-83.
14. PAROLARI, G. 1996. Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham. Food Sci. Technol. Intern. 2, 69-78.
15. PELLETT, L.P. and YOUNG, V.R. 1990. Role of meat as a source of protein and essential amino acids in human protein nutrition. In Meat and Health. (A.M. Pearson and T.R. Dutson, eds.) pp. 329-370, Elsevier Applied Science, London.
16. RICO, E., TOLDRÁ, F. and FLORES, J. 1991. Effect of dry-curing process parameters on pork muscle cathepsins B, H and L activities. Z. Lebensm. Unters. Forsch. 191, 20-23.
17. ROUSSET-AKRIM, S. 1996. INRA (France) Report, Coordination meeting Contract AIR-CT93-1757, Badajoz (Spain).
18. SPSS 1997. SPSS® User's guide, Version 7.5 Edition. SPSS, Inc., Chicago.
19. TOLDRÁ, F., FLORES, M. and ARISTOY, M.C. 1995. Enzyme generation of free amino acids and its nutritional significance in processed pork meats. In Recent Developments in Food Science and Nutrition (G. Charalambous, ed.) pp. 1303-1322. Elsevier Science Publ BV, Amsterdam.
20. TOLDRÁ, F., FLORES, M. and SANZ, Y. 1997. Dry-cured ham flavour: enzymatic generation and process influence. Food Chem. 59, 523-530.
21. VIRGILI, R., PAROLARI, G., SCHIVAZAPPA, C., SORESI BORDINI, C. and BORRI, M. 1995. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. J. Food Sci. 60, 183-1186.
22. VIRGILI, R., SCHIVAZAPPA, C., PAROLARI, G., SORESI BORDINI, C. and DEGNI, M. 1998. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham. J. Food Biochem. 22, 53-63.