Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham

The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an...

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Bibliographic Details
Published in:Meat science 2011-12, Vol.89 (4), p.533-535
Main Authors: Clariana, M., Hortós, M., García-Regueiro, J.A., Castellari, M.
Format: Article
Language:English
Subjects:
Adenosine - analysis
Animals
Biological and medical sciences
Desiccation - methods
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Guanosine - analysis
High pressure process
Meat and meat product industries
Meat Products - analysis
Pork meat products
Pressure
Purines
Pyrimidines
Pyrimidines - analysis
Swine
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Summary:The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an increase in adenosine respectively.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.01.031