Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham
In this study the influence of two technology phases on furosine content in cooked ham has been examined. The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on t...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1997-10, Vol.45 (10), p.4080-4083 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Pompei, Carlo Spagnolello, Alessandro |
| description | In this study the influence of two technology phases on furosine content in cooked ham has been examined. The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on tumbling time. Raw muscles with various quantities of dextrose added (between 0.25 and 1.50 g/100g) after heat treatment at 80 °C for different time periods display a quantity of furosine that is directly correlated to the amount of added dextrose. A highly significant correlation (P < 0.001) between the furosine index (FI = milligrams of furosine per 100 g of protein divided by percent dextrose) and the intensity of the heat treatment, expressed in terms of C 0 (equivalent time at 80 °C), was noted for semimembranosus muscle heated for different lengths of time and in various temperature conditions. Keywords: Furosine; cooked ham; heat damage |
| doi_str_mv | 10.1021/jf970116n |
| format | Article |
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The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on tumbling time. Raw muscles with various quantities of dextrose added (between 0.25 and 1.50 g/100g) after heat treatment at 80 °C for different time periods display a quantity of furosine that is directly correlated to the amount of added dextrose. A highly significant correlation (P < 0.001) between the furosine index (FI = milligrams of furosine per 100 g of protein divided by percent dextrose) and the intensity of the heat treatment, expressed in terms of C 0 (equivalent time at 80 °C), was noted for semimembranosus muscle heated for different lengths of time and in various temperature conditions. 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Agric. Food Chem</addtitle><description>In this study the influence of two technology phases on furosine content in cooked ham has been examined. The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on tumbling time. Raw muscles with various quantities of dextrose added (between 0.25 and 1.50 g/100g) after heat treatment at 80 °C for different time periods display a quantity of furosine that is directly correlated to the amount of added dextrose. A highly significant correlation (P < 0.001) between the furosine index (FI = milligrams of furosine per 100 g of protein divided by percent dextrose) and the intensity of the heat treatment, expressed in terms of C 0 (equivalent time at 80 °C), was noted for semimembranosus muscle heated for different lengths of time and in various temperature conditions. Keywords: Furosine; cooked ham; heat damage</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLUCOSA</subject><subject>GLUCOSE</subject><subject>HAMS</subject><subject>HEAT TREATMENT</subject><subject>JAMBON</subject><subject>JAMON</subject><subject>Meat and meat product industries</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNptkM9LwzAUx4MoOKcH_wChBz14qOalTdIeZXNuMFBYx7yFNE1G9yMdSQvzvzejspOn9-DzyXvfF4TuAb8AJvC6MTnHAMxeoAFQgmMKkF2iAQ4wziiDa3Tj_QZjnFGOB2g8s2bXaat01Jio6PblrrbrSNoqGutj6xofgI0mXehqq6NRY1tt26i2oW22uoqmcn-LrozceX33V4doOXkvRtN4_vkxG73NY5mkrI1TrdJKpZqRzJgyZSVwjRk3AIZSnZIKWEXLVFOcV4yfEpNEKSZLmSQEJCRD9NzPVSGNd9qIg6v30v0IwOJ0vjifH9zH3j1Ir-TOOGlV7c8PCKaQZ1nQ4l6rfauPZyzdVjCecCqKr4VYFVO8-iaZwMF_6H0jGyHXLoxcLiAPWzmHnAT-1HOpvNg0nbPhQ_6J9wt1CXyT</recordid><startdate>19971001</startdate><enddate>19971001</enddate><creator>Pompei, Carlo</creator><creator>Spagnolello, Alessandro</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19971001</creationdate><title>Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham</title><author>Pompei, Carlo ; Spagnolello, Alessandro</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a346t-4ec4dc4e628ffb46b17e067f11f55e42d16d5b4e509d67002123cc6aba3321a13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLUCOSA</topic><topic>GLUCOSE</topic><topic>HAMS</topic><topic>HEAT TREATMENT</topic><topic>JAMBON</topic><topic>JAMON</topic><topic>Meat and meat product industries</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pompei, Carlo</creatorcontrib><creatorcontrib>Spagnolello, Alessandro</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pompei, Carlo</au><au>Spagnolello, Alessandro</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1997-10-01</date><risdate>1997</risdate><volume>45</volume><issue>10</issue><spage>4080</spage><epage>4083</epage><pages>4080-4083</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>In this study the influence of two technology phases on furosine content in cooked ham has been examined. The furosine content in semimembranosus muscles separated from legs tumbled for 25, 45, and 65 h and then subsequently heat treated at 65, 75, and 85 °C for different times is not dependent on tumbling time. Raw muscles with various quantities of dextrose added (between 0.25 and 1.50 g/100g) after heat treatment at 80 °C for different time periods display a quantity of furosine that is directly correlated to the amount of added dextrose. A highly significant correlation (P < 0.001) between the furosine index (FI = milligrams of furosine per 100 g of protein divided by percent dextrose) and the intensity of the heat treatment, expressed in terms of C 0 (equivalent time at 80 °C), was noted for semimembranosus muscle heated for different lengths of time and in various temperature conditions. Keywords: Furosine; cooked ham; heat damage</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf970116n</doi><tpages>4</tpages></addata></record> |
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| language | eng |
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| source | ACS Publications |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology GLUCOSA GLUCOSE HAMS HEAT TREATMENT JAMBON JAMON Meat and meat product industries TRAITEMENT THERMIQUE TRATAMIENTO TERMICO |
| title | Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham |
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