Free amino acids and proteolysis involved in ‘salchichon’ processing

Abstract

Changes in free amino acid and nitrogen fraction contents involved in salchichón manufactured by industrial processing at different times of curing process were analysed. An increase in the free amino acid concentration and non protein fraction was observed during the curing process, specially between the fermentation stage and the second week of drying while soluble protein nitrogen decreased. The predominant amino acids in the initial mix of salchichon were Glutamic acid, Cysteine, Carnosine, Alanine and Taurine summing up the 73.7% of the total. During the last two weeks of drying, the concentration of some of the free amino acids went on increasing (Aspartic acid, Glutamic acid, Serine, Asparragine, Glycine, Taurine, Threonine, Alanine, Carnosine, Tryptophan and Lysine) but some others decreased significantly (Proline, Tyrosine, Valine, Methionine, Cysteine, Isoleucine and Leucine). The curing stage of salchichon might be estimated approximately based on the concentration of Aspartic acid, Glutamic acid, Serine, Glycine, Asparragine, Threonine and the total free amino acid content amino acids. The majority of amino acids that showed the greatest concentration in the final product were recorded as having `bitter' flavour characteristics.