%0 Journal Article
%T Determination of free amino acid content in the Slovenian dry-cured ham  Kra ki pr ut  and product characterization
%A Lucija Jane
%A pela Velikonja Bolta
%A Martin  krlep
%A Marjeta  andek-Potokar
%A Maja Prevolnik
%J Acta agriculturae Slovenica
%@ 1854-1941
%D 2012
%I University of Ljubljana
%R 10.2478/v10014-012-0010-7
%X The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for  Kra ki pr ut  and to investigate the differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.
%K meat products
%K dry-cured ham
%K Kra ki pr ut
%K chemical composition
%K free amino acids
%K methods
%K post-column derivatization
%K muscles
%K Biceps femoris
%K Semimembranosus
%U http://versita.metapress.com/content/b0236767m52p5521/?p=9e7075bd05cc4181af1f7e7ae0cbe7cf&pi=2