Evolución de los aminoácidos libres durante la maduración del "chorizo"
- Domínguez Fernández de Tejerina, Juan Carlos
- Zumalacárregui Rodríguez, José María
- Mateo Oyagüe, Javier
- Aguirrezábal Moreno, María Mercedes
ISSN: 0373-1170
Year of publication: 1989
Year: 35
Issue: 35
Pages: 79-86
Type: Article
More publications in: Anales de la Facultad de Veterinaria de León
Abstract
The evolution of free amino acids during the ripening of a typical Spanish dry fermented sausage (chorizo) elaborated by traditional and industrial processes in the province of León has been studied. Most free amino acids showed a variable progress with appreciable fluctuations. Glutamine, Taurine and Asparagine were the only compounds that suffered an important decrease during ripening.