Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

@article{Crdoba1994HydrolysisAL,
  title={Hydrolysis and loss of extractability of proteins during ripening of iberian ham.},
  author={Juan Jos{\'e} C{\'o}rdoba and Teresa Antequera and Jes{\'u}s Ventanas and C L{\'o}pez-Bote and Carmen Fagoaga Garc{\'i}a and Miguel Asensio},
  journal={Meat science},
  year={1994},
  volume={37 2},
  pages={217-27}
}
To elucidate the extent of the hydrolysis and loss of extractability of protein during the traditional ripening of Iberian ham, the evolution during processing of non-protein nitrogen (NPN) and protein fractions soluble in 0·03 m pH 7·1 phosphate and 1·1 KI + 0·1 m phosphate pH 7·4 buffers and 6 m urea was followed from Semimembranosus and Biceps femoris muscles. The NPN steadily increased during processing, showing maximum intensity at salting and drying. Electrophoretic study of the proteins… CONTINUE READING

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