Free amino acids and other non-volatile compounds formed during processing of Iberian ham
2001
Martin, L. | Antequera, T. | Ventanas, J. | Benitez-Donoso, R. | Cordoba, J.J.
Fifty-five legs from Iberian pigs were traditionally processed into dry cured hams. Free amino acids and other non-volatile compounds in the water-soluble fraction from the biceps femoris muscle were analyze by HPLC. At the drying stage and in the last months in the cellar the largest increases in these water-soluble compounds took place. There was a clear influence on free amino acid formation of salt content and on the formation of peptides of the temperature at each processing stage. As the amount of non-volatile compounds in the water-soluble fraction increases with processing time, their determination could provide a maturation index for Iberian ham.
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