Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua | Chemical changes during ripening of a spanish dried sausage (salchichón). 3. Changes in water soluble nitrogen compounds
1978
Serrano Moreno, A. | Millán, Rafael | León Crespo, Francisco
During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase of protein solubility may be due to loss of water during ripening. The amount of NPN did not change significantly. The compounds reacting with Folin reagent increased very much. The ammonia nitrogen varied in a ill-defined way. The most apparent changes in the nucleic derivatives were an increase in the absortion of light at 250 and 260 nrn, and an hypsochromic shift in the UV spectrum.
Show more [+] Less [-]Durante la maduración del salchichón se aprecio un aumento inicial en las proteínas solubles en agua, con posterior descenso. El incremento inicial es explicable en base a los cambios inducidos por la perdida de agua. El nitrógeno no proteico total no se modifico significativamente. Hubo un notable aumento en la concentración de las sustancias positivas al reactivo de Folin. El nitrógeno amoniacal varió de forma poco definida. Los cambios mas apreciables en los derivados de los ácidos nucleicos fueron el aumento en la A250 Y A260 , así coma un desplazamiento hipsocrómico en el espectro UV.
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This bibliographic record has been provided by Real Academia de Ciencias Veterinarias de Andalucía Oriental
