Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cáceres, Spain.
Meat Sci. 2010 May;85(1):121-6. doi: 10.1016/j.meatsci.2009.12.015. Epub 2009 Dec 13.
This work aimed to investigate the effect of pre-cure freezing Iberian hams on proteolysis phenomena throughout the ripening process. Non-protein nitrogen (NPN), peptide nitrogen (PN) and amino acid nitrogen (AN) as well as amino acid and dipeptide evolution followed the same trend in both refrigerated (R) and pre-cure frozen (F) Iberian hams during processing. At the different stages of ripening, there were no differences in the content of NPN and AN while F dry-cured hams had higher levels of PN than R hams at the final step. This seemed to be more related to the salt content (lower in F than in R hams) than to the pre-cure freezing treatment. Most amino acids and dipeptides detected showed higher concentrations in F than in R Iberian hams at the green stage, being rather similar at the intermediate phases. At the final stage, the effects of pre-cure freezing of Iberian hams were not well defined, higher levels of some amino acids and dipeptides were found in R than in F Iberian hams whereas other amino acids were lower in R than in F hams.
本研究旨在探讨预煮冻结伊比利亚火腿对成熟过程中蛋白质水解现象的影响。非蛋白氮（NPN）、肽氮（PN）和氨基酸氮（AN）以及氨基酸和二肽的演变在冷藏（R）和预煮冻结（F）伊比利亚火腿的加工过程中呈现相同的趋势。在成熟的不同阶段，R 和 F 干腌火腿的 NPN 和 AN 含量没有差异，而 F 干腌火腿的 PN 含量在最后一步高于 R 火腿。这似乎与盐含量（F 火腿中较低）而不是预煮冻结处理有关。在绿色阶段，检测到的大多数氨基酸和二肽在 F 火腿中的浓度高于 R 火腿，在中间阶段则相当相似。在最后阶段，预煮冻结伊比利亚火腿的影响尚不清楚，R 火腿中一些氨基酸和二肽的水平高于 F 火腿，而 R 火腿中的其他氨基酸水平低于 F 火腿。
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