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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2006-12, Vol.54 (25), p.9422-9429
Hauptverfasser:	Sforza, Stefano, Galaverna, Gianni, Schivazappa, Cristina, Marchelli, Rosangela, Dossena, Arnaldo, Virgili, Roberta
Format:	Artikel
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!