Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 955-962

  Martuscelli, M ^a   Pittia, P ^a   Casamassima, L M ^a   Manetta, A C ^a   Lupieri, L ^b   Neri, L ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b Prosciuttificio Wolf SpA Sauris di Sotto (UD)   (Italy)

Author keywords

Biogenic amines; Dry cured ham; Free amino acids; Sensory quality; Smoking

Indexed keywords

ACETIC ACID; ACETONITRILE; ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; BIOGENIC AMINE; CADAVERINE; CYSTEINE; GLUTAMIC ACID; GLYCINE; HISTAMINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENETHYLAMINE; PHENYLALANINE; PUTRESCINE; SERINE; SEROTONIN; SPERMIDINE; SPERMINE; THREONINE; TRYPTAMINE; TYRAMINE; UNINDEXED DRUG; VALINE; WATER;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FOOD PROCESSING; FOOD QUALITY; MEAT; MEAT INDUSTRY; NONHUMAN; PROTEIN DEGRADATION; SMOKE; TASTE;

EID: 67349248838     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.061     Document Type: Article

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