title: Free amino acids and other non-volatile compounds formed during processing of Iberian ham.
abstract: 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.
authors: Tecnologı́a de los Alimentos, Escuela de Ingenierı́as Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.
authors: L
authors: L
authors: Martín
authors: T
authors: T
authors: Antequera
authors: J
authors: J
authors: Ventanas
authors: R
authors: R
authors: Benítez-Donoso
authors: J J
authors: JJ
authors: Córdoba