Department of Animal Production and Food Science, University of Extremadura, 10071 Cáceres, Spain.
Meat Sci. 2014 Jan;96(1):230-6. doi: 10.1016/j.meatsci.2013.07.006. Epub 2013 Jul 13.
The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino acid content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.
通过 HPLC 研究了根据胰岛素样生长因子-II 基因的父本等位基因（纯合 AA 和杂合 AG）选择的猪的干腌火腿、肩肉和里脊肉的游离氨基酸和核苷酸含量，及其对风味和口感特征的影响。IGF-II 突变引起的瘦肉含量增加可能会影响成熟过程中的蛋白质水解，从而影响感官特征。AA 火腿批次中较低的肌肉内脂肪含量对游离氨基酸含量有积极影响。然而，发现火腿批次之间存在相似的风味特征，但 AG 里脊批次的价值更高。IMP 对整体风味强度的增强作用受到干腌火腿和里脊中氨基酸和 IMF 含量的限制，而在干腌肩肉中，IMP 可能是后味和腌制风味评分差异的原因。
