Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

2005 ◽  
Vol 91 (4) ◽  
pp. 673-682 ◽  
Author(s):  
Beatriz Herranz ◽  
Lorenzo de la Hoz ◽  
Eva Hierro ◽  
Manuela Fernández ◽  
Juan A. Ordóñez
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products

2012 ◽  
Vol 77 (4) ◽  
pp. S170-S175 ◽  
Author(s):  
Antonella Leggio ◽  
Emilia L. Belsito ◽  
Rosaria De Marco ◽  
Maria L. Di Gioia ◽  
Angelo Liguori ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Southern Italy ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110847
Author(s):  
Saionara Sartor ◽  
Vívian Maria Burin ◽  
Vinícius Caliari ◽  
Marilde T. Bordignon-Luiz
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Properties

Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening

2015 ◽  
Vol 69 (10) ◽  
Author(s):  
Marcel Mati ◽  
Ladislav Staruch ◽  
Michal Šoral
Keyword(s):  
Amino Acids ◽  
Nmr Spectroscopy ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Fat ◽  
Nmr Method ◽  
Fermented Sausages ◽  
Quantitative Changes ◽  
First Time

AbstractQuantitative changes of carnosine and free amino acids in high-fat (43-50 mass %) fermented sausages during ripening were analysed using a 600 MHz VNMRS NMR spectrometer. Seven free amino acids were identified in the samples and a relatively high content of carnosine was observed in the final stage of ripening. The NMR method for the determination of free amino acids and carnosine content applied in this work has been used for the first time and it has proven to be suitable for the analysis of fermented sausages.

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa

Plasma and skeletal muscle free amino acids in type I, insulin-treated diabetic subjects

Diabetes ◽  
1985 ◽  
Vol 34 (8) ◽  
pp. 812-815 ◽  
Author(s):  
L. Borghi ◽  
R. Lugari ◽  
A. Montanari ◽  
P. Dall'Argine ◽  
G. F. Elia ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Type I
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