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A study was carried out on the evolution of free amino acids and biogenic amines throughout the ripening process of fresh and frozen sardine. The effect of the level of fish gutting was also followed. During ripening a general increase of free amino acids content was observed in all samples. Histidine was the exception to this trend and decreased throughout the processing period. On the basis of the ratio of basic/acidic amino acids, as an indicative of the ripened state, the fresh nobbed sardine ripened faster than the gutted fish. During the course of ripening a considerable increase in biogenic amines and particularly histamine occurred until the 20th day in products from fresh fish. The maximum histamine content allowed in ripened fish products in the European Union (400 mg/Kg) was never attained in this period. A general decrease in most amines was observed by the 240th day of ripening. Tyramine behaves differently and increased in the same period. The samples prepared with frozen fish consistently showed the lowest amine values throughout the ripening period. It seems that freezing has a good effect on the final quality of ripened products as it could decrease the bacterial activity responsible for biogenic amine formation. 相似文献
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G. GAMBACORTA M. SINIGAGLIA A. SCHENA A. BAIANO C. LAMACCHIA S. PATI E. LA NOTTE 《Journal of Food Lipids》2009,16(1):1-18
A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and with starters was carried out. Samples were submitted to microbiological and chemical analysis during drying and ripening, whereas sensory analysis was performed at the end of the ripening. The starters, addition caused the inhibition of the Enterobacteriaceae. An increase of free fatty acids (FFAs) and diacylglycerols (DAGs) during the ripening was observed. The addition of starter did not affect FFA and DAG release. The DAG profile including 1,2- and 1,3-isomers was analyzed for the first time in dry-cured sausages. Oleic, linoleic and palmitic acids, and 1,2-, 1,3-palmitinolein, 1,2- and 1,3-diolein were the most abundant compounds in FFA and DAG, respectively. A decrease in the concentration of some 1,2-DAG and an increase of 1,3-OO and 1,3-OP species during the process was observed. Finally, the addition of starter cultures slightly influenced the sensory properties of sausages.
In this work the development and application of an analytical method for the determination of free fatty acids (FFAs) and diacylglycerols (DAGs) in sausages was achieved. DAGs are intermediate products of hydrolysis and also constitute a substrate for hydrolysis reactions leading to FFA release. These latter compounds undergo a series of reactions leading to the formation of low-molecular-weight products responsible for sensory properties of dry-cured sausages. Therefore, the assessment of these lipolysis products is a useful tool for evaluating the ripening process of dry-cured sausages. 相似文献
PRACTICAL APPLICATIONS
In this work the development and application of an analytical method for the determination of free fatty acids (FFAs) and diacylglycerols (DAGs) in sausages was achieved. DAGs are intermediate products of hydrolysis and also constitute a substrate for hydrolysis reactions leading to FFA release. These latter compounds undergo a series of reactions leading to the formation of low-molecular-weight products responsible for sensory properties of dry-cured sausages. Therefore, the assessment of these lipolysis products is a useful tool for evaluating the ripening process of dry-cured sausages. 相似文献
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PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM 总被引:4,自引:0,他引:4
R. VIRGILI C. SCHIVAZAPPA G. PAROLARI C. SORESI BORDINI M. DEGNI 《Journal of Food Biochemistry》1998,22(1):53-63
Legs from 10–12 month old heavy pigs were assayed for cathepsin B and peptidase activities, and dry-cured following regulatory standard procedures. Dried hams were analyzed for proximate muscle (biceps femoris) composition, free amino acids (FAA), enzyme activities and perception of bitter taste by a trained sensory panel. Protein breakdown, measured by nonprotein nitrogen (NPN), and FAA content were greater in the more bitter samples, as were cathepsin B and dipeptidyl (DPP I and DPP II) activities. In contrast, hams with null or mild bitter intensity exhibited higher aminopeptidase activities in both the fresh and aged muscle. A distinct FAA pattern was found for each class with the bitter hams being abundant in methionine, asparagine and isoleucine and less rich in tyrosine, arginine and ornithine. 相似文献
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ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS) 总被引:2,自引:0,他引:2
F.R. ANTOINE C.I. WEI W.S. OTWELL C.A. SIMS R.C. LITTELL A.D. HOGLE M.R. MARSHALL 《Journal of Food Biochemistry》2002,26(2):131-152
Fish is a rich source of free amino acids, and provides a good medium for microbial growth. Deterioration offish quality is often determined by chemical indicators of microbial activity such as biogenic amines. This study investigated the possible correlations between the levels of biogenic amines and their precursor free amino acids. Two groups of mahi‐mahi fillets were stored at 7C and sampled on days 0, 2, 4, 6, 8 and 10 for amino adds and biogenic amines. One group was dipped in an inoculum of Morganella morganii (105 CFU/mL) while the other group was not inoculated. Except for histamine, levels of the analytes were similar in both groups of fish. Histamine and putrescine poorly correlated with histidine (r = ‐0.42) and ornithine (r = ‐0.27), respectively. Cadaverine correlated with lysine (r = 0.61), histamine (0.78), and putrescine (r = 0.85), and reached 3 mg/100 g on day 3. Cadaverine can serve as a good indicator of incipient and late spoilage in chilled mahi‐mahi. 相似文献
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MARÍA-JOSÉ MOTILVA FIDEL TOLDRÁ MARÍA-CONCEPCIÓN ARISTOY JOSÉ FLORES 《Journal of Food Biochemistry》1992,16(5):323-335
ABSTRACT The activities of subcutaneous adipose tissue lipases and esterases were assayed at different stages (0 to 15 months) in the processing of dry-cured ham. The formation of free fatty acids during the process was also determined. Maximal generation of free fatty acids occurred during the first 10 months. Simultaneously, the triglyceride content decreased while the diglycerides increased during the aging period. Neutral and basic lipases showed maximal activity at the beginning of the process but only neutral lipase remained as the main enzyme responsible for the reported lipolysis during the drying ripening stages. Adipose tissue esterases showed excellent stability but the generation of volatile free fatty acids was negligible, suggesting a minor role of these enzymes. 相似文献
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The changes in nitrogen fractions (total nonprotein nitrogen -NPN-, amino acid nitrogen, peptide nitrogen and volatile basic nitrogen) and free amino acids during the ripening of "cecina" (a Spanish dried beef product) were tracked. The amount of total NPN, amino acid nitrogen and volatile basic nitrogen increased during processing, while peptide nitrogen decreased in the last stage. An increase was observed in all amino acids except taurine. In the final product, the most abundant free amino acids were leucine-isoleucine mixture, lysine and proline-methionine mixture. Taking into account the concentrations of the most abundant amino acids detected in cecina and the taste thresholds described for L-amino acids in water, it appears that several amino acids i.e. lysine, alanine, valine and glutamic acid, could contribute to the flavor of this meat product. 相似文献
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Forty dry-cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl- , pigment, glycogen, lactic acid and protein fractions, and average diameter and metabolic type of fibers. Sensory analysis involved color scoring on a whole slice of ham; assessment (by sniffing) of the acceptability on the semimembranosus of all 40 hams; and evaluation of odor, texture, taste and aroma on the biceps femoris of 26 hams. Among the traits under study, dry matter, glycogen, lactic acid, Cl- and pH appeared as the most important determinants of sensory qualities of dry-cured ham. High levels of glycogen, lactic acid and Cl- and low pH were associated with dry texture and high intensity of dry ham and cured meat aroma. The other components studied revealed scarce and generally low correlations with sensory traits. 相似文献
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J.A. PÉREZ-ALVAREZ J. FERNÁNDEZ-LÓPEZ M.A. GAGO-GAGO C. RUÍZ-PELUFFO M. ROSMINI MJ. PAGÁN-MORENO F. LÓPEZ-SANTOVEÑA V. ARANDA-CATALÁ 《Journal of Muscle Foods》1997,8(3):315-327
The influence of pH and temperature upon color properties, during the salting stage of 11 days for the dry-cured ham process was studied. Semimembranosus, Semitendinosus and Biceps femoris muscles were studied and each muscle was divided in three sections (outer, middle and inner). The parameters under study were: moisture, salt concentration, residual nitrite level, CIELAB and reflectance ratio (R650/R570). Neither temperature nor pH affected any parameter analyzed (P>0.05). Only Semimembranosus (and its outer zone) showed differences (P < 0.05) for moisture and salt concentration. A concentration gradient between muscles and Semimembranosus zones was found for residual nitrite level. Lightness, yellowness and chroma showed differences (P<0.01) for Semimembranosus muscle and its outer zone. Redness and reflectance ratio R650/R570 were not different (P>0.05) between muscles and zones. Only the Semimembranosus muscle was different (P<0.01) for hue. Semimembranosus and Biceps femoris zones were different (P<0.01 and P<0.05 respectively) for this parameter. 相似文献
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CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE 总被引:1,自引:0,他引:1
ABSTRACT Parboiled brown rice contained considerably more reducing sugars (RS) but less sucrose and free amino acids (FAA) than raw brown rice. On milling, there was considerably loss of sucrose and FAA from raw rice, but very little from parboiled rice; reducing sugars changed little in either. Processing conditions affected the contents of sugars and FAA. Maximum increase in RS and decrease in sucrose content occurred after soaking at 60°C. Controlled incubation of rice flour, intact grain, separated germ and degermed rice in water showed that considerable changes in sugars and FAA occurred in all cases, the magnitude depending on the circumstances, but a greater part of the sugars leached out into the water during soaking. 相似文献
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J. S. Pierce 《Journal of the Institute of Brewing》1982,88(4):228-233
Margaret Jones' researches into the role of amino acids in the biochemistry of malting and brewing are reviewed. 相似文献
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DIETARY FATTY ACIDS AND AMINO ACIDS OF CAMELINA SATIVA SEED 总被引:3,自引:0,他引:3
J. ZUBR 《Journal of food quality》2003,26(6):451-462
Abstract Camelina sativa ( L. ) Crantz is an ancient oilseed crop. Camelina seed can be used as a food ingredient and raw material for the production of oil. The by-product from the production of oil by pressing (oil cakes) was traditionally used as fodder ingredient.
Camelina seed samples for analyses were collected from geographically remote localities in Europe and in Scandinavia (6° W - 25° E, 48 - 61° N). The seed was analyzed for the content of oil, fatty acids, total nitrogen and amino acids.
The mean content of oil in the seed was 43.3 ± 0.22%/DM. The predominating acid, α-linolenic (18:3 n-3), was 37.8 ± 0.17%; and others were oleic acid (18:1 n-6) 13.4 ± 0.13%; linoleic acid (18:2 n-6) 14.8 ± 0.12%; gondoic acid (20: 1 n-9) 15.4 ± 0.16% and erucic acid (22: 1 n-9) was 2.76 ± 0.07%/total FA.
Crude protein was 42.5 ± 0.46%/fat free DM. Considerable amounts of essential amino acids were present, such as arginine 8.15 ± 0.06%; glycine 5.44 ± 0.04%; isoleucine 3.96 ± 0.02%; leucine 6.63 ± 0.04%; lysine 4.95 ± 0.04%; phenylalanine 4.19 ± 0.04%; proline 5.09 ± 0.03%; threonine 4.25 ± 0.03% and valine 5.42 ± 0.04%. The methionine content was 1.72 ± 0.04% and cystine, 2.12 ± 0.05% (A.A. g/16 g N). 相似文献
Camelina seed samples for analyses were collected from geographically remote localities in Europe and in Scandinavia (6° W - 25° E, 48 - 61° N). The seed was analyzed for the content of oil, fatty acids, total nitrogen and amino acids.
The mean content of oil in the seed was 43.3 ± 0.22%/DM. The predominating acid, α-linolenic (18:3 n-3), was 37.8 ± 0.17%; and others were oleic acid (18:1 n-6) 13.4 ± 0.13%; linoleic acid (18:2 n-6) 14.8 ± 0.12%; gondoic acid (20: 1 n-9) 15.4 ± 0.16% and erucic acid (22: 1 n-9) was 2.76 ± 0.07%/total FA.
Crude protein was 42.5 ± 0.46%/fat free DM. Considerable amounts of essential amino acids were present, such as arginine 8.15 ± 0.06%; glycine 5.44 ± 0.04%; isoleucine 3.96 ± 0.02%; leucine 6.63 ± 0.04%; lysine 4.95 ± 0.04%; phenylalanine 4.19 ± 0.04%; proline 5.09 ± 0.03%; threonine 4.25 ± 0.03% and valine 5.42 ± 0.04%. The methionine content was 1.72 ± 0.04% and cystine, 2.12 ± 0.05% (A.A. g/16 g N). 相似文献