학술논문
Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham
Document Type
Academic Journal
Author
Source
Journal of Food Science. July-August, 1992, Vol. 57 Issue 4, p816, 3 p. table
Subject
Language
ISSN
0022-1147
Abstract
The muscle and adipose tissue aminopeptidase activities in raw and dry-cured hams were determined. Raw and dry-cured hams had high free concentrations of glutamic acid, arginine, alanine, leucine, valine and lysine in the muscle and adipose tissue with decrease in glutamine and taurine. These levels may be related to increased aminopeptidase activity during the curing process. The optimum conditions for these aminopeptidases include pH of 6 to 6.4 and 37-degree centigrade temperature which is used in the dry-curing process.