Journal
MEAT SCIENCE
Volume 59, Issue 4, Pages 363-368Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00088-2
Keywords
Iberian ham; non-volatile compounds; processing; proteolysis
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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. (C) 2001 Elsevier Science Ltd. All rights reserved.
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