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Study of the White Film Developed on the Cut Surface of Vacuum‐packed Dry‐cured Ham Slices
Author(s) -
TOLDRÁ FIDEL,
FLORES JOSÉ,
VOYLE CHARLES A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01637.x
Subject(s) - phenylalanine , isoleucine , amino acid , tyrosine , methionine , leucine , chemistry , histidine , proline , scanning electron microscope , biochemistry , materials science , composite material
Scanning electron microscopy of the white film developed on the cut surface of some vacuum‐packed dry‐cured ham slices showed a fibrous structure composed of protein materials. Gradient SDS‐PAGE revealed the main components in the film were proteins with molecular weight in the range 26000–87000, but especially 37000, 41000, 56000, and 65000. Free amino acids were also in the film in low proportions (250 μg total free amino acids per mg of protein). The main amino acids were proline methionine, isoleucine, leucine, phenylalanine, histidine and tyrosine. 11.7% of the total free amino acids was tyrosine, thus indicating its minor role in formation of white film.