Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization

Lucija JANEŠ; Špela VELIKONJA BOLTA; Martin ŠKRLEP; Marjeta ČANDEK-POTOKAR; Maja PREVOLNIK

doi:10.14720/aas.2012.100.1.14418

Authors

Lucija JANEŠ Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
Špela VELIKONJA BOLTA Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
Martin ŠKRLEP Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
Marjeta ČANDEK-POTOKAR Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana and Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoče, Slovenia
Maja PREVOLNIK Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana and Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoče, Slovenia

DOI:

https://doi.org/10.14720/aas.2012.100.1.14418

Keywords:

meat products, dry-cured ham, Kraški pršut, chemical composition, free amino acids, methods, post-column derivatization, muscles, Biceps femoris, Semimembranosus

Abstract

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 »Kraški pršut« 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.