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The Composition of White Film and White Crystals Found in Dry‐Cured Hams
Author(s) -
Arnau Jacint,
Guerrero Luis,
Hortós Maria,
GarcíaRegueiro José Antonio
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<449::aid-jsfa520>3.0.co;2-3
Subject(s) - phenylalanine , tyrosine , chemistry , white (mutation) , composition (language) , amino acid , chromatography , food science , biochemistry , linguistics , philosophy , gene
The compositions of the white film and white crystals in dry‐cured hams were evaluated. White film and white crystals were extracted by 4 M HCl and the amino acid composition was determined by capillary gas chromatography and HPLC. Tyrosine was the main component of the white film and white crystals followed by phenylalanine. The relative amounts of tyrosine and phenylalanine were higher in white film, whereas the other amino acids analysed did not change in the cut surface due to the presence of white film. The amounts of amino acids on the surface of hams with high and moderate levels of white film did not differ.