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Free amino acids and other non-volatile compounds formed during processing of Iberian ham

2001; Elsevier BV; Volume: 59; Issue: 4 Linguagem: Inglês

10.1016/s0309-1740(01)00088-2

1873-4138

Lourdes Martín, Teresa Antequera, J. Ventanas, R Benı́tez-Donoso, Juan J. Córdoba,

Muscle metabolism and nutrition

Fifty-five legs from Iberian pigs were traditionally processed into dry cured hams. Free amino acids and other non-volatile compounds in the water-soluble fraction from the biceps femoris muscle were analyzed by HPLC. At the drying stage and in the last months in the cellar the largest increases in these water-soluble compounds took place. There was a clear influence on free amino acid formation of salt content and on the formation of peptides of the temperature at each processing stage. As the amount of non-volatile compounds in the water-soluble fraction increases with processing time, their determination could provide a maturation index for Iberian ham.