Journal
MEAT SCIENCE
Volume 93, Issue 1, Pages 53-60Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.07.014
Keywords
Dry-cured ham; Nutrients; Amino acids; Antioxidant; Antihypertensive
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Funding
- Agencia Espanola de Cooperacion Internacional para el Desarrollo (AECID) from the Spanish Ministry of Foreign Affairs
- Spanish Ministry of Science and Innovation [AGL2010-16305]
- FEDER
- Generalitat Valenciana [Prometeo/2012/001]
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This work is focused on the determination of compounds of nutritional interest that are naturally present in pork meat and how they are affected during the processing of dry-cured ham. Such compounds are creatine, creatinine, coenzyme Q(10), glutathione, carnosine, anserine, carnitine, taurine, cystine, cysteine and the essential amino acids. Their antioxidant and antyhipertensive functions were evaluated. Of all the assayed substances, only glutathione decreased totally during processing. Carnosine, creatinine, anserine and glutathione showed antioxidant, while cysteine, glutathione and carnosine showed antyhipertensive activity. So, dry-cured ham constitutes an excellent source of essential amino acids (all essential amino acids exhibited a large increase during processing) and other nutritionally interesting compounds such as cystine, cysteine, carnosine, anserine, taurine, carnitine and coenzyme Q(10). (C) 2012 Elsevier Ltd. All rights reserved.
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