Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids
The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and fr...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-12, Vol.54 (25), p.9422-9429 |
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| container_issue | 25 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Sforza, Stefano Galaverna, Gianni Schivazappa, Cristina Marchelli, Rosangela Dossena, Arnaldo Virgili, Roberta |
| description | The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, γ-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown. The pH of fresh hams showed negative relationships (P < 0.001) with most peptides. With regard to free amino acids, the pattern was modified by different processing lengths, together with their taste categories, so that the amino acids having monosodium glutamate-like and bitter tastes were enhanced in more aged hams. Keywords: Dry-cured ham; aging time; oligopeptides; γ-glutamyl dipeptides; free amino acids |
| doi_str_mv | 10.1021/jf061312+ |
| format | Article |
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Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, γ-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown. The pH of fresh hams showed negative relationships (P < 0.001) with most peptides. With regard to free amino acids, the pattern was modified by different processing lengths, together with their taste categories, so that the amino acids having monosodium glutamate-like and bitter tastes were enhanced in more aged hams. Keywords: Dry-cured ham; aging time; oligopeptides; γ-glutamyl dipeptides; free amino acids</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf061312+</identifier><identifier>PMID: 17147428</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Amino Acids - analysis ; Animals ; Biological and medical sciences ; Chromatography, High Pressure Liquid ; curing (food products) ; dipeptides ; extended aging ; flavor compounds ; Food Handling - methods ; Food industries ; Food Preservation - methods ; free amino acids ; Fundamental and applied biological sciences. Psychology ; gamma-glutamyl dipeptides ; ham ; Meat - analysis ; meat aging ; Meat and meat product industries ; meat composition ; oligopeptides ; Oligopeptides - analysis ; Parma dry-cured ham ; Spectrometry, Mass, Electrospray Ionization ; Swine ; Taste ; Time Factors</subject><ispartof>Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9422-9429</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a468t-cca59ad05c9e7a5735c15b6a4eb7a0e31ba0c723b22121b25547967a574f9d823</citedby><cites>FETCH-LOGICAL-a468t-cca59ad05c9e7a5735c15b6a4eb7a0e31ba0c723b22121b25547967a574f9d823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf061312+$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf061312+$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56716,56766</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18344015$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17147428$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sforza, Stefano</creatorcontrib><creatorcontrib>Galaverna, Gianni</creatorcontrib><creatorcontrib>Schivazappa, Cristina</creatorcontrib><creatorcontrib>Marchelli, Rosangela</creatorcontrib><creatorcontrib>Dossena, Arnaldo</creatorcontrib><creatorcontrib>Virgili, Roberta</creatorcontrib><title>Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, γ-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown. The pH of fresh hams showed negative relationships (P < 0.001) with most peptides. With regard to free amino acids, the pattern was modified by different processing lengths, together with their taste categories, so that the amino acids having monosodium glutamate-like and bitter tastes were enhanced in more aged hams. Keywords: Dry-cured ham; aging time; oligopeptides; γ-glutamyl dipeptides; free amino acids</description><subject>Amino Acids - analysis</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Chromatography, High Pressure Liquid</subject><subject>curing (food products)</subject><subject>dipeptides</subject><subject>extended aging</subject><subject>flavor compounds</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>free amino acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gamma-glutamyl dipeptides</subject><subject>ham</subject><subject>Meat - analysis</subject><subject>meat aging</subject><subject>Meat and meat product industries</subject><subject>meat composition</subject><subject>oligopeptides</subject><subject>Oligopeptides - analysis</subject><subject>Parma dry-cured ham</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>Swine</subject><subject>Taste</subject><subject>Time Factors</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpl0EFv0zAUB3ALgVgZHPgC4AMgJJTh59hxcqzajg5tWqVt4mi9OE5JSeJiJ9L27XFJxw6cLPn_e096f0LeAjsDxuHrrmYZpMC_PCMzkJwlEiB_TmYshkkuMzghr0LYMcZyqdhLcgIKhBI8n5FqVdfWDNTVdHU_2L6yFZ1vm357-Nmg75Au_UOyGH0M1thR19Php6UL10f9d-66bbZub_dDU9lAsa_oubeWzrumd3Rumiq8Ji9qbIN9c3xPyd356naxTi6vv10s5pcJiiwfEmNQFlgxaQqrUKpUGpBlhsKWCplNoURmFE9LzoFDyaUUqsgOUtRFlfP0lHya9u69-z3aMOiuCca2LfbWjUFnOeeCiSzCzxM03oXgba33vunQP2hg-lCpfqw00nfHnWPZ2eoJHiuM4OMRYDDY1h5704Qnl6dCMJDRJZNrwmDv_-Xof-lMpUrq282Nlt-Xm6sf66VeRv9-8jU6jVsfd97dcAYpYyotGByu-DAJNEHv3Oj7WO7_F_wBZ9GfGg</recordid><startdate>20061213</startdate><enddate>20061213</enddate><creator>Sforza, Stefano</creator><creator>Galaverna, Gianni</creator><creator>Schivazappa, Cristina</creator><creator>Marchelli, Rosangela</creator><creator>Dossena, Arnaldo</creator><creator>Virgili, Roberta</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20061213</creationdate><title>Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids</title><author>Sforza, Stefano ; Galaverna, Gianni ; Schivazappa, Cristina ; Marchelli, Rosangela ; Dossena, Arnaldo ; Virgili, Roberta</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a468t-cca59ad05c9e7a5735c15b6a4eb7a0e31ba0c723b22121b25547967a574f9d823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Amino Acids - analysis</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Chromatography, High Pressure Liquid</topic><topic>curing (food products)</topic><topic>dipeptides</topic><topic>extended aging</topic><topic>flavor compounds</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>free amino acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gamma-glutamyl dipeptides</topic><topic>ham</topic><topic>Meat - analysis</topic><topic>meat aging</topic><topic>Meat and meat product industries</topic><topic>meat composition</topic><topic>oligopeptides</topic><topic>Oligopeptides - analysis</topic><topic>Parma dry-cured ham</topic><topic>Spectrometry, Mass, Electrospray Ionization</topic><topic>Swine</topic><topic>Taste</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sforza, Stefano</creatorcontrib><creatorcontrib>Galaverna, Gianni</creatorcontrib><creatorcontrib>Schivazappa, Cristina</creatorcontrib><creatorcontrib>Marchelli, Rosangela</creatorcontrib><creatorcontrib>Dossena, Arnaldo</creatorcontrib><creatorcontrib>Virgili, Roberta</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sforza, Stefano</au><au>Galaverna, Gianni</au><au>Schivazappa, Cristina</au><au>Marchelli, Rosangela</au><au>Dossena, Arnaldo</au><au>Virgili, Roberta</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-12-13</date><risdate>2006</risdate><volume>54</volume><issue>25</issue><spage>9422</spage><epage>9429</epage><pages>9422-9429</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, γ-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown. The pH of fresh hams showed negative relationships (P < 0.001) with most peptides. With regard to free amino acids, the pattern was modified by different processing lengths, together with their taste categories, so that the amino acids having monosodium glutamate-like and bitter tastes were enhanced in more aged hams. Keywords: Dry-cured ham; aging time; oligopeptides; γ-glutamyl dipeptides; free amino acids</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17147428</pmid><doi>10.1021/jf061312+</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9422-9429 |
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| language | eng |
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| subjects | Amino Acids - analysis Animals Biological and medical sciences Chromatography, High Pressure Liquid curing (food products) dipeptides extended aging flavor compounds Food Handling - methods Food industries Food Preservation - methods free amino acids Fundamental and applied biological sciences. Psychology gamma-glutamyl dipeptides ham Meat - analysis meat aging Meat and meat product industries meat composition oligopeptides Oligopeptides - analysis Parma dry-cured ham Spectrometry, Mass, Electrospray Ionization Swine Taste Time Factors |
| title | Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids |
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