scholarly journals The Effects of Salt and NaNO2on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment

2010 ◽  
Vol 30 (3) ◽  
pp. 435-442 ◽  
Author(s):  
Pil-Nam Seong ◽  
Jin-Hyoung Kim ◽  
Soo-Hyun Cho ◽  
Dong-Woo Kang ◽  
Geun-Ho Kang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Characteristics ◽  
Microbial Counts ◽  
Dry Cured Ham

scholarly journals Free Amino Acids and Fatty Acid Composition in Dried Nori of Various Culture Locations and Prices.

1993 ◽  
Vol 59 (10) ◽  
pp. 1769-1775 ◽  
Author(s):  
Yumiko Yoshie ◽  
Takeshi Suzuki ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Amino Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Free Amino Acids ◽  
Free Amino

scholarly journals Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1170
Author(s):  
Eva Salazar ◽  
José Mª Cayuela ◽  
Adela Abellán ◽  
Estefanía Bueno-Gavilá ◽  
Luis Tejada
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Neutral Lipids ◽  
Monounsaturated Fatty Acids ◽  
Dry Cured Ham ◽  
The Impact

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).

scholarly journals Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

2019 ◽  
Vol 102 (12) ◽  
pp. 10934-10946 ◽  
Author(s):  
B.E. Till ◽  
J.A. Huntington ◽  
W. Posri ◽  
R. Early ◽  
J. Taylor-Pickard ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Acid Composition ◽  
Sensory Characteristics ◽  
And Performance

scholarly journals Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig

Meat Science ◽  
2020 ◽  
Vol 159 ◽  
pp. 107933 ◽  
Author(s):  
Ana Isabel Carrapiso ◽  
Juan Florencio Tejeda ◽  
José Luis Noguera ◽  
Noelia Ibáñez-Escriche ◽  
Elena González
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Characteristics ◽  
Genetic Line ◽  
Iberian Pig

scholarly journals Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 82 ◽  
Author(s):  
Ángela Alcazar Rueda ◽  
José Marcos Jurado ◽  
Fernando de Pablos ◽  
Manuel León-Camacho
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Free Amino Acids ◽  
Free Amino ◽  
Internal Standard ◽  
Gas Chromatography Mass Spectrometry ◽  
Isoleucine Leucine ◽  
Linear Discriminant ◽  
Ripening Stages ◽  
Dry Cured Ham

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography–mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52–164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg−1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.

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