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

Abstract

1 Agricultural Institute of Slovenia, hacquetova ulica 17, SI-1000 Ljubljana, Slovenia, e-mail: lucija.janes@kis.si 2 Same address as 1 3 Same address as 1 and faculty of Agriculture and Life Sciences, university of maribor, pivola 10, SI-2311 hoce, Slovenia Determination of free amino acid content in the Slovenian drycured ham »Kraski prsut« and product characterization 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 »Kraski prsut« 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.