Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Meat Sci. 2011 Feb;87(2):125-9. doi: 10.1016/j.meatsci.2010.09.010. Epub 2010 Oct 1.
The aim of this work was to study how nucleotide degradation during the processing of dry-cured ham is affected when using three types of salting (100% NaCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% CaCl₂ and 5% MgCl₂). Divalent salts in the salting mixture depressed the breakdown rate from the beginning of the process (salting and post-salting) up to the ripening stage (7 months) when the inosine (Ino), hypoxanthine (Hx) and xanthine (X) concentrations matched for the three treatments. The evolution of Hx and Hx+X were analysed by HPLC and an enzyme sensor, respectively, during processing. Time and temperature conditions during the curing time did not affect Hx stability. The usefulness of the enzyme sensor was confirmed and it is a practical tool to determine Hx + X in dry-cured ham, as an index of minimum curing time. A good correlation between enzyme sensor and HPLC data was observed.
本工作旨在研究在使用三种腌制方法（100%NaCl；50%NaCl 和 50%KCl；55%NaCl、25%KCl、15%CaCl₂和 5%MgCl₂）时，干腌火腿加工过程中核苷酸降解的情况。腌制混合物中的二价盐从腌制和腌制后阶段开始就抑制了降解速度，一直到成熟阶段（7 个月），三种处理方法的肌苷（Ino）、次黄嘌呤（Hx）和黄嘌呤（X）浓度都相同。在加工过程中，通过 HPLC 和酶传感器分别分析 Hx 和 Hx+X 的演变。腌制过程中的时间和温度条件并不影响 Hx 的稳定性。酶传感器的实用性得到了证实，它是一种实用的工具，可以用来确定干腌火腿中的 Hx+X，作为最小腌制时间的指标。酶传感器和 HPLC 数据之间观察到良好的相关性。
