| Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process. | |
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MedLine Citation:
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PMID: 20374875 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This work aimed to investigate the effect of pre-cure freezing Iberian hams on proteolysis phenomena throughout the ripening process. Non-protein nitrogen (NPN), peptide nitrogen (PN) and amino acid nitrogen (AN) as well as amino acid and dipeptide evolution followed the same trend in both refrigerated (R) and pre-cure frozen (F) Iberian hams during processing. At the different stages of ripening, there were no differences in the content of NPN and AN while F dry-cured hams had higher levels of PN than R hams at the final step. This seemed to be more related to the salt content (lower in F than in R hams) than to the pre-cure freezing treatment. Most amino acids and dipeptides detected showed higher concentrations in F than in R Iberian hams at the green stage, being rather similar at the intermediate phases. At the final stage, the effects of pre-cure freezing of Iberian hams were not well defined, higher levels of some amino acids and dipeptides were found in R than in F Iberian hams whereas other amino acids were lower in R than in F hams. |
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Authors:
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Trinidad Pérez-Palacios; Jorge Ruiz; Jose Manuel Barat; María Concepción Aristoy; Teresa Antequera |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2009-12-13 |
Journal Detail:
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Title: Meat science Volume: 85 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2010 May |
Date Detail:
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Created Date: 2010-04-08 Completed Date: 2010-09-30 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 121-6 Citation Subset: IM |
Copyright Information:
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Copyright (c) 2010 Elsevier Ltd. All rights reserved. |
Affiliation:
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Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cáceres, Spain. triny@unex.es |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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analysis* Animals Cold Temperature Food Handling / methods* Food Preservation / methods Freezing* Hydrolysis Meat / analysis* Muscle Proteins / chemistry* Muscle, Skeletal / chemistry*, metabolism Nitrogen / analysis Peptides / analysis* Refrigeration Sodium Chloride / analysis Swine |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Muscle Proteins; 0/Peptides; 7647-14-5/Sodium Chloride; 7727-37-9/Nitrogen |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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