Mora Leticia, Sentandreu Miguel Angel, Toldrá Fidel
Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain.
J Agric Food Chem. 2008 Dec 10;56(23):11279-84. doi: 10.1021/jf801953t.
The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of creatinine/creatine in cooked ham. Two cooking methods (constant temperature and increasing temperature, constant T and DeltaT, respectively) were tested on different locations in porcine longissimus dorsi muscle and ham (semimembranosus, biceps femoris, and gluteus muscles). The results showed larger creatine conversion into creatinine in the surface layer than in the core as well as higher creatinine/creatine ratio values when applying the DeltaT in comparison to the constant T method. A correlation between the creatinine/creatine ratio and the heat treatment was established, and 15 samples of commercial cooked hams were analyzed to support these results. This creatinine/creatine ratio analyzed in the surface of the ham could be used as a rapid and nondestructive indicator to determine the effectiveness of the heat treatment in cooked ham processes.
本研究的目的是评估不同烹饪程序对熟火腿中肌酸和肌酐浓度以及肌酐/肌酸比值的影响。在猪背最长肌和火腿（半膜肌、股二头肌和臀肌）的不同部位测试了两种烹饪方法（分别为恒温法和升温法，即恒定温度法和变温法）。结果表明，与恒温法相比，采用变温法时，表层肌酸转化为肌酐的量比核心层更多，且肌酐/肌酸比值更高。建立了肌酐/肌酸比值与热处理之间的相关性，并分析了15个市售熟火腿样品以支持这些结果。在火腿表面分析的这种肌酐/肌酸比值可作为一种快速且无损的指标，用于确定熟火腿加工过程中热处理的效果。
