Publicação
Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham
| Resumo: | Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, histamine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects. |
|---|---|
| Autores principais: | Alfaia, CM |
| Outros Autores: | Castro, MF; Reis, VA; Prates, JM; de Almeida, IT; Correia, AD; Dias, MA |
| Assunto: | Chemistry, Applied Food Science & Technology |
| Ano: | 2004 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso a metadados |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866811285538078720 |
|---|---|
| author | Alfaia, CM |
| author2 | Castro, MF Reis, VA Prates, JM de Almeida, IT Correia, AD Dias, MA |
| author2_role | author author author author author author |
| author_facet | Alfaia, CM Castro, MF Reis, VA Prates, JM de Almeida, IT Correia, AD Dias, MA |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Alfaia, CM\"},{\"Person.name\":\"Castro, MF\"},{\"Person.name\":\"Reis, VA\"},{\"Person.name\":\"Prates, JM\"},{\"Person.name\":\"de Almeida, IT\"},{\"Person.name\":\"Correia, AD\"},{\"Person.name\":\"Dias, MA\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Alfaia, CM Castro, MF Reis, VA Prates, JM de Almeida, IT Correia, AD Dias, MA |
| datacite.date.Accepted.fl_str_mv | 2004-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2015-12-30T10:18:06Z |
| datacite.date.embargoed.fl_str_mv | 2015-12-30T10:18:06Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_14cb |
| datacite.subjects.subject.fl_str_mv | Chemistry, Applied Food Science & Technology |
| datacite.titles.title.fl_str_mv | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Alfaia, CM Castro, MF Reis, VA Prates, JM de Almeida, IT Correia, AD Dias, MA |
| dc.date.Accepted.fl_str_mv | 2004-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2015-12-30T10:18:06Z |
| dc.date.embargoed.fl_str_mv | 2015-12-30T10:18:06Z |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10451/21410 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | SAGE PUBLICATIONS LTD |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_14cb |
| dc.subject.none.fl_str_mv | Chemistry, Applied Food Science & Technology |
| dc.title.fl_str_mv | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, histamine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects. |
| dirty | 0 |
| eu_rights_str_mv | metadataOnlyAccess |
| format | article |
| id | ul_dd6e92b59ccbbecf88b135a4e05018e6 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10451/21410 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10451/21410 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Alfaia, CM Castro, MF Reis, VA Prates, JM de Almeida, IT Correia, AD Dias, MA |
| publishDate | 2004 |
| publisher.none.fl_str_mv | SAGE PUBLICATIONS LTD |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engSAGE PUBLICATIONS LTDPortuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, histamine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured hamAlfaia, CMCastro, MFReis, VAPrates, JMde Almeida, ITCorreia, ADDias, MAHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptISSNIsPartOf1082-0132DOIIsPartOfhttp://dx.doi.org/10.1177/10820132040475972015-12-30T10:18:06Z20042004-01-01T00:00:00ZHandlehttp://hdl.handle.net/10451/21410http://purl.org/coar/access_right/c_14cbmetadata only accessChemistry, AppliedFood Science & Technologyliteraturehttp://purl.org/coar/resource_type/c_6501journal articleFOOD SCIENCE AND TECHNOLOGY INTERNATIONALVol. 10297304 |
| spellingShingle | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham Alfaia, CM Chemistry, Applied Food Science & Technology |
| status | SINGLETON |
| subject.fl_str_mv | Chemistry, Applied Food Science & Technology |
| title | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| title_full | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| title_fullStr | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| title_full_unstemmed | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| title_short | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| title_sort | Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham |
| topic | Chemistry, Applied Food Science & Technology |
| topic_facet | Chemistry, Applied Food Science & Technology |
| url | http://hdl.handle.net/10451/21410 |
| visible | 1 |