Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products

2011 ◽  
Vol 91 (5) ◽  
pp. 956-962 ◽  
Author(s):  
Sinan Ceylan ◽  
Muhammet İrfan Aksu
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Meat Products ◽  
Cured Meat ◽  
Amino Acids Profile

Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)

2019 ◽  
Vol 48 (1) ◽  
pp. 22-33 ◽  
Author(s):  
Igor Palčić ◽  
Ana-Marija Jagatić Korenika ◽  
Snježana Jakobović ◽  
Igor Pasković ◽  
Nikola Major ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitis Vinifera ◽  
Soil Type ◽  
Free Amino Acids ◽  
Free Amino ◽  
Grape Juice ◽  
Vitis Vinifera L ◽  
Amino Acids Profile

scholarly journals Free amino acids in Viola tricolor in relation to different habitat conditions

2018 ◽  
Vol 16 (1) ◽  
pp. 833-841 ◽  
Author(s):  
Magdalena Dziągwa-Becker ◽  
Ryszard Weber ◽  
Olga Zajączkowska ◽  
Wiesław Oleszek
Keyword(s):  
Amino Acids ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Essential Amino Acids ◽  
Habitat Conditions ◽  
Triple Quadrupole Mass Spectrometer ◽  
Viola Tricolor ◽  
Amino Acids Profile ◽  
And Cluster Analysis

AbstractThe purpose of this study was to establish the free amino acids profile of Viola tricolor collected from different habitats in Poland. Viola tricolor (heartsease) is a very popular plant found worldwide, classified both as weed and medicinal plant. Based on a validated method, the following nineteen free amino acids were analyzed using liquid chromatography-electrospray ionization coupled to a triple quadrupole mass spectrometer (LC-ESI-MS/MS):alanine, glycine, leucine, valine, isoleucine, proline, phenylalanine, tryptophan, tyrosine, serine, threonine, methionine, asparagine, glutamine, lysine, arginine, histidine, aspartic acid, glutamic acid. The total free amino acids (TAA) ranged from 9938.0 to 11393.8 mg/kg of fresh weight. The variability of the investigated amino acids with respect to different habitat conditions was statistically assessed using the method of discriminant and cluster analysis. Alanine, valine, glutamine and aspartic acid were the most abundant free amino acids present in both localizations. The ratio of total essential amino acids (EAA) to TAA was 0.27 and 0.11 in Zagródki and Wrocław, respectively. Discriminant analysis has demonstrated that the investigated habitats significantly differentiated the free amino acids content of Viola tricolor. Only methionine showed a similar concentration in both Viola tricolor populations.

Comparison of Free Amino Acids Profile in Honey from Three Argentinian Regions

2003 ◽  
Vol 51 (17) ◽  
pp. 5079-5087 ◽  
Author(s):  
Pablo M. Cometto ◽  
Pablo F. Faye ◽  
Romina D. Di Paola Naranjo ◽  
Miguel A. Rubio ◽  
Mario A. J. Aldao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acids Profile

HPLC Determination of Free Amino Acids Profile of Dão Red Wine: Effect of Dekkera bruxellensis Contamination

2007 ◽  
Vol 30 (9-10) ◽  
pp. 1371-1383 ◽  
Author(s):  
B. M. Silva ◽  
L. R. Silva ◽  
P. Valentão ◽  
R. M. Seabra ◽  
P. B. Andrade ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Red Wine ◽  
Hplc Determination ◽  
Dekkera Bruxellensis ◽  
Amino Acids Profile

Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

2013 ◽  
Vol 141 (3) ◽  
pp. 3207-3214 ◽  
Author(s):  
M. Gratacós-Cubarsí ◽  
C. Sárraga ◽  
M. Castellari ◽  
A. Valero ◽  
J.A. García Regueiro ◽  
...  
Keyword(s):  
Amino Acids ◽  
Oxidative Stability ◽  
Free Amino Acids ◽  
Free Amino ◽  
Vitamin B2 ◽  
Dry Cured Ham ◽  
Muscle Types ◽  
Amino Acids Profile

scholarly journals Effect of wet-curing on physical properties and proteins of cured ham

2021 ◽  
Author(s):  
Anna Visy ◽  
Karina Ilona Hidas ◽  
Annamária Barkó ◽  
Lien Le Phuong Nguyen ◽  
László Friedrich ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Meat Products ◽  
Bottom Layer ◽  
Essential Amino Acids ◽  
Scanning Calorimetry ◽  
Quality Properties ◽  
Meat Samples

Abstract Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For example, the production of free amino acids or the production of biogenic amines is formed by decarboxylation. In this study, the presence of these amino acids and biogenic amines, as well as the quality properties of cured hams during curing and ageing, were investigated. The meat samples were immersed into 100 g L−1 NaCl brine. The curing took 20 days, followed by smoking and ageing for 35 days (12 °C, 75% RH). The wet-cured ham samples were analysed for changes in NaCl concentration (at 3 parts: surface, core, bottom layer). Moreover, color, water activity, denaturation temperature and enthalpy (Differential Scanning Calorimetry), free amino acids (FAAs) and biogenic amines (BAs) were also evaluated.

scholarly journals The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

2020 ◽  
Vol 23 ◽  
Author(s):  
María del Rosario Brunetto ◽  
Máximo Gallignani ◽  
Wendy Orozco ◽  
Sabrina Clavijo ◽  
Yelitza Delgado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Extraction Procedure ◽  
Coefficients Of Variation ◽  
Flavor Precursors ◽  
Aroma Precursors ◽  
Trimethylsilyl Derivatives ◽  
Amino Acids Profile

Abstract The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentation and roasting processes are carried out. During fermentation, the formation of some compounds so-called “aroma and flavor precursors” takes place, which are finally expressed during the roasting stage. Therefore, the evaluation of aroma precursors such as the amino acids formed during fermentation is crucial in order to determine the quality of the cocoa. In this context, we developed and validated a method for the study of these compounds in cocoa samples. The amino acids were quantitatively converted into their trimethylsilyl derivatives before their determination by gas chromatography with mass spectrometry detection. The results were verified performing precision and accuracy studies. The inter and intra assay coefficients of variation (C.V, n = 5) were lower than 4.7% and 4%, respectively. The analytical recoveries (95% to 108% with C.V < 4.2, n = 5) demonstrated the high performance of the extraction procedure. The method was successfully applied to the analysis of the amino acids in 110 samples of Venezuelan Criollo cocoa during the three days of fermentation and roasting (110 °C for 25 min). All samples had an appreciable content of free amino acids ranging between 3.87 and 5.97 g/kg in the absence of fermentation. We observed degradation of the acidic amino acids during the first day of fermentation, while the rest of amino acids increased progressively during the fermentation process with a predominance of the hydrophobic ones, mainly leucine, phenylalanine, valine, alanine and isoleucine. Additionally, during the roasting stage a fraction of the amino acids, especially the hydrophobic ones, was partially degraded through Maillard reaction to form the compounds associated with the cocoa aroma and flavor.

scholarly journals Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation

2017 ◽  
Vol 54 (11) ◽  
pp. 3716-3723 ◽  
Author(s):  
Stanisław Kowalski ◽  
Mária Kopuncová ◽  
Zuzana Ciesarová ◽  
Kristína Kukurová
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acids Profile

scholarly journals Free Amino Acids Profile and Expression Analysis of Core Genes Involved in Branched-Chain Amino Acids Metabolism during Fruit Development of Longan (Dimocarpus longan Lour.) Cultivars with Different Aroma Types

Biology ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 807
Author(s):  
Wenshun Hu ◽  
Baiyu Wang ◽  
Muhammad Moaaz Ali ◽  
Xiuping Chen ◽  
Jisen Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Expression Analysis ◽  
Fruit Development ◽  
Free Amino Acids ◽  
Free Amino ◽  
Branched Chain Amino Acids ◽  
Malate Synthase ◽  
Growth Stages ◽  
Branched Chain ◽  
Amino Acids Profile

Amino acids are important component of fruit nutrition and quality. In this study, three longan cultivars, including non-aroma types ‘Shixia’ (SX), ‘Lidongben’ (LDB), and strong aroma type ‘Xiangcui’ (XC), were selected to analyze free amino acids (FAAs) variations at six distinct growth stages (S1–S6). The genome-wide identification and expression analysis of genes related to the branched-chain amino acids (BCAA) synthesis pathway were carried out. Results showed that 36 FAAs were identified, and the total FAAs content ranged from 2601.0 to 9073.5 mg/kg, which increased drastically with fruit development until ripening. L-glutamic acid (Glu), L-alanine (Ala), L-arginine (Arg), γ-Aminobutyric acid (GABA), L-aspartic acid (Asp), L-leucine (Leu), hydroxyl-proline (Hypro), and L-serine (Ser) were the predominant FAAs (1619.9–7213.9 mg/kg) in pulp, accounting for 62.28–92.05% of the total amino acids. During the period of rapid fruit expansion (S2–S4), the aroma of XC changed from light to strong, and the contents of L-alanine (Ala) and L-leucine (Leu) were significantly higher than those of SX and LDB. Furthermore, a total of two 2-isopropyl malate synthase (IPMS), two 3-isopropyl malate dehydrogenase (IPMD), and 16 BCAA transferase (BCAT) genes were identified. The expression levels of DilBCAT1, -6, and -9 genes in XC were significantly higher than those in SX and LDB, while DilBCAT16 in XC was lower. The content of Leu was negatively correlated with the expression of DilBCAT1, -6, and -9 in three varieties, but positively correlated with DilBCAT16, indicating that these four genes may be responsible for the different synthesis and degradation of Leu among cultivars.

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