Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

@inproceedings{Ventanas1992HydrolysisAM,
  title={Hydrolysis and Maillard Reactions During Ripening of Iberian Ham},
  author={J L Garcia Ventanas and Juan Jos{\'e} Solarte Cordoba and Teresa Antequera and Carmen Gallo Garc{\'i}a and Clemente Jos{\'e} L{\'o}pez-Bote and Miguel Angel Asensio},
  year={1992}
}
Thirty-eight hams from Iberian breed were processed by the traditional dry-curing procedure. Active proteolysis and autooxidation occur during the first period, as revealed by the accumulation of peptide, nitrogen and carbonyl compounds. In the second step a strong increase in amino acid nitrogen was observed, whereas the content of all the aldehydes studied decreased notably. This could be due to condensations between carbonyls and free amino acids during the summer period. While hams were… CONTINUE READING

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