CHANGES OF NON-PROTEIN NITROGEN AND FREE AMINO ACIDS DURING DRY-CURED DUCK PROCESSING

摘要

Introduction:Meat is a food which alters rapidly because of its special characteristics. Man has looked for ways to conserve and curing has been one solution. Today, curing has become more than a method of conserving but diversification and adaption to the habits of the consumer. Regardless of whether the proteolysis has a microbial or an endogenous origin, it leads to an increase in non-protein nitrogen (Martin, Antequera, Ruiz,Cava,Tejeda & Cordoba, 1998), free amino acid (Buscailhon, Saccani, Virgili & Bordini, 1994). Such changes in nitrogen compounds are very important, because the overall acceptance of meat products depends to a large extent on their flavor, which is mainly determined by taste and odour compounds (Jurado, A.et al, 2006). This is not strange since it is well known that amino acids and peptide contribute to the taste of a wide variety of foods (Kato. Rhue & Nishimura, 1989).