Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 47-53 ◽  
Author(s):  
Rubén Domínguez ◽  
Paulo E. Munekata ◽  
Rubén Agregán ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Free Fatty Acid ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino ◽  
Starter Cultures

LIPID AND PROTEIN IN GERMINATING AND DEVELOPING FLAXSEED LINUM USITATISSIMUM L.

1963 ◽  
Vol 41 (1) ◽  
pp. 745-754 ◽  
Author(s):  
R. E. Huber ◽  
Saul Zalik
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Protein Content ◽  
Free Amino Acid ◽  
Free Amino ◽  
Dynamic Equilibrium ◽  
Lipid Synthesis ◽  
Amino Acid Content ◽  
Total Content ◽  
Linum Usitatissimum L

The metabolism of lipid and protein fractions in developing and germinating flaxseed was investigated. Fatty acid concentrations in the early-development stages of field- and greenhouse-grown plants showed similar increases, but the fatty acid composition of the mature seed appeared to be influenced by environment. The pattern of fatty acid interconversions during lipid synthesis suggested that more-unsaturated acids were formed from less-unsaturated ones. Studies at later stages of seed development indicated that the lipid was in a state of dynamic equilibrium. The relative proportions of each fatty acid during germination remained constant, suggesting that fatty acids were being broken down at a rate proportional to the amount originally present. During flaxseed development protein content increased steadily. Until 4 weeks after the plants had bloomed, the total content of each amino acid increased, but the free amino acid portion and amide nitrogen decreased. Subsequently all remained at a constant level. During germination the protein content and the proportions of the various amino acids of flaxseed remained constant but the free amino acid content rose. The radioisotope studies gave no clear indication of amino acid interconversions.

scholarly journals Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly

2013 ◽  
Vol 33 (2) ◽  
pp. 189-197 ◽  
Author(s):  
Dong-Gyun Lim ◽  
Kyung-Tai Kim ◽  
Kyung-Haeng Lee ◽  
Kang-Seok Seo ◽  
Ki-Chang Nam
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Compositions

scholarly journals Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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