Free amino acids and proteolysis involved in 'salchichon' processing

Changes in free amino acid and nitrogen fraction contents involved in salch ichon manufactured by industrial processing at different times of curing pr ocess were analysed. An increase in the free amino acid concentration and n on protein fraction was observed during the curing process, specially betwe en the fermentation stage and the second week of drying while soluble prote in nitrogen decreased. The predominant amino acids in the initial mix of sa lchichon were Glutamic acid, Cysteine, Carnosine, Alanine and Taurine summi ng up the 73.7% of the total. During the last two weeks of drying, the conc entration 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 th e concentration of Aspartic acid, Glutamic acid, Serine, Glycine, Asparragi ne, Threonine and the total free amino acid content amino acids. The majori ty of amino acids that showed the greatest concentration in the final produ ct were recorded as having 'bitter' flavour characteristics. (C) 1999 Elsev ier Science Ltd. All rights reserved.