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

Meat Science

Volumn 87, Issue 2, 2011, Pages 125-129

  Hernández Cázares, Aleida S ^a   Aristoy, María Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dry cured ham; Enzyme sensor; Hypoxanthine; Nucleotides; Salt; Xanthine oxidase

Indexed keywords

CURING TIME; DEGRADATION PRODUCTS; DRY-CURED HAM; GOOD CORRELATIONS; HYPOXANTHINE; INOSINE; TEMPERATURE CONDITIONS; XANTHINE OXIDASE;

CALCIUM CHLORIDE; CURING; DEGRADATION; ENZYME SENSORS; ENZYMES; MEATS; NUCLEOTIDES; SENSORS; SODIUM CHLORIDE;

DRYING;

CHLORIDE; HYPOXANTHINE; INOSINE; NUCLEOTIDE; PURINE DERIVATIVE; XANTHINE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; SWINE;

ANIMALS; CHLORIDES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD HANDLING; HYPOXANTHINE; INOSINE; MEAT; NUCLEOTIDES; PURINES; SWINE; XANTHINE;

EID: 78649510095     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.010     Document Type: Article

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