Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

Food Chemistry

Volumn 75, Issue 3, 2001, Pages 267-273

  Sforza, Stefano ^a   Pigazzani, Alessandro ^a   Motti, Maurizio ^a   Porta, Cecilia ^b   Virgili, Roberta ^c   Galaverna, Gianni ^a   Dossena, Arnaldo ^a   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Consorzio del Prosciutto di Parma ^*  (Italy)

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

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; CATHEPSIN B; OLIGOPEPTIDE; PROTEINASE;

ANALYTIC METHOD; ARTICLE; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; LIPOPHILICITY; MASS SPECTROMETRY; MEAT; PEPTIDE ANALYSIS; PROTEIN DEGRADATION; TASTE; TEMPERATURE SENSITIVITY;

EID: 0034765353     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00224-2     Document Type: Article

References (18)

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4. Evaluation of peptides generated in Italian-style dry-cured ham during processing
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7. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties
8. Achievements, needs and prospectives in dry-cured ham technology: The example of Parma-ham
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10. Possible role of muscle protein in flavor and tenderness of meat
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13. Quality control in the meat industry by multivariate statistics. The case of raw ham
14. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition
15. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham