Effect of Extended Aging of Parma Dry-cured Ham on the Content of Oligopeptides and Free Amino Acids.
From: Dipartimento di Chimica Organica ed Industriale, Viale G P Usberti 17/a, Campus Universitario, Università di Parma, 43100 Parma, Italy.
Journal of agricultural and food chemistry
- Publish Date: Dec 2006
- ISSN: 0021-8561
- Volume: 54
- Issue: 25
- Pages: 9422-9
- Medium: Print
- Language: English
- Citation (JAMA): Sforza Stefano, Galaverna Gianni, Schivazappa Cristina, et al. Effect of Extended Aging of Parma Dry-cured Ham on the Content of Oligopeptides and Free Amino Acids.. J. Agric. Food Chem. Dec 2006;54:9422-9
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, gamma-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.
Mesh Headings (Keywords): Amino Acids, Animals, Chromatography, High Pressure Liquid, Food Handling, Food Preservation, Meat, Oligopeptides, Spectrometry, Mass, Electrospray Ionization, Swine, Taste, Time Factors
Check for Full Text / PubMed Unique Identifier (PMID): 17147428
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