Journal ArticleDOI
Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor
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TLDR
In this paper, the free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry-cured hams were measured after six different periods of aging.Abstract:
SUMMARY— The free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry-cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P < .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.read more
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The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham
Fidel Toldrá,Mónica Flores +1 more
TL;DR: Control of the muscle enzyme systems, mainly proteases and lipases, is essential for the standardization of the processing and/or enhancement of flavor quality of dry-cured ham.
Journal ArticleDOI
Sensory property relationships to chemical data of Italian-type dry-cured ham
Maria Careri,Alessandro Mangia,Germana Barbieri,Luciana Bolzoni,Roberta Virgili,Giovanni Parolari +5 more
TL;DR: A trained sensory panel assessed 20 Italian-type dry-cured hams and the data were submitted to Generalized Procrustes Analysis as discussed by the authors, which showed that aged, salty and acid tastes, as well as aged and fresh pork odors were the most important descriptors of this type of ham.
Journal ArticleDOI
Cathepsin B, D, H and L activities in the processing of dry‐cured ham
TL;DR: Cathepsins B and L could be particularly active in the observed proteolysis which had a special relevance when the drying started and water-soluble protein extractability decreased throughout the process while myofibrillarprotein extractability was constant.
Journal ArticleDOI
Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition
TL;DR: In this article, the authors analyzed dry-cured ham with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature.
Journal ArticleDOI
Changes in composition and functional properties of proteins and their contributions to Nham characteristics
TL;DR: Changes in composition and functional properties of proteins during fermentation of Nham, a Thai-fermented sausage, were studied, resulting in increases in TCA-soluble peptides and free α-amino acids, which may contribute to the taste and aroma of Nam.
References
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Studies on the free amino acids and related compounds in the tissues of the cat
TL;DR: The tissues of the cat were chosen for study in order to combine a general survey with the special objective of obtaining information on the origin and distribution of felinine, a sulfur-containing amino acid recently discovered in cat urine by Westall.
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Paper Chromatography of Several Classes of Compounds: Correlated Rf Values in a Variety of Solvent Systems
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Aseptic autolysis in rabbit and bovine muscle during storage at 37
TL;DR: The degree of disintegration of muscle structure caused by homogenisation under standard conditions was much greater in muscle held for 30 days at 5° than in muscle after the same period at 37°, and no change was detected in the solubility of the collagen fraction over 6 months' storage.
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Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamba
TL;DR: In this paper, the qualitative contents of low-molecular-weight diffusible organic constituents in tissue from these three species were remarkably similar, and the involvement of constituents studied as flavor and odor precursors is discussed.