Title of article
Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization
Author/Authors
JANEŠ, Lucija Agricultural Institute of Slovenia, Slovenia , VELIKONJA BOLTA, Špela Agricultural Institute of Slovenia, Slovenia , ŠKRLEP, Martin Agricultural Institute of Slovenia, Slovenia , ČANDEK-POTOKAR, Marjeta Agricultural Institute of Slovenia, Slovenia , ČANDEK-POTOKAR, Marjeta University of Maribor - Faculty of Agriculture and Life Sciences, Slovenia , PREVOLNIK, Maja Agricultural Institute of Slovenia, Slovenia , PREVOLNIK, Maja University of Maribor - Faculty of Agriculture and Life Sciences, Slovenia
From page
29
To page
35
Abstract
The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for «Kraški pršut» and to investigate the differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.
Keywords
meat products , dry , cured ham , Kraški pršut , chemical composition , free amino acids , methods , postcolumn derivatization , muscles , Biceps femoris , Semimembranosus
Journal title
Acta agriculturae Slovenica
Journal title
Acta agriculturae Slovenica
Record number
2568317
Link To Document