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Study of the White Film Developed on the Cut Surface of Vacuum-packed Dry-cured Ham Slices

1990; Wiley; Volume: 55; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1990.tb01637.x

1750-3841

Fidel Toldrá, José Flores‐Rivera, C. A. Voyle,

Proteins in Food Systems

ABSTRACT Scanning electron microscopy of the white film developed on the cut surface of some vacuum‐packed dry‐cured ham slices showed a fibrous structure composed of protein materials. Gradient SDS‐PAGE revealed the main components in the film were proteins with molecular weight in the range 26000–87000, but especially 37000, 41000, 56000, and 65000. Free amino acids were also in the film in low proportions (250 μg total free amino acids per mg of protein). The main amino acids were proline methionine, isoleucine, leucine, phenylalanine, histidine and tyrosine. 11.7% of the total free amino acids was tyrosine, thus indicating its minor role in formation of white film.