Liha töötlemine
, 2007). The polymeriza-
entire piece (including the bone and foot). tion of this pigment is suggested to be due
Figure 20.5. Cut section of dry-cured ham. Tyrosine crystals can be observed as a small white spots.
358 Chapter 20
to initial protein denaturation or partial free amino acids, and small peptides that
degradation of myoglobin, which associates are accumulated by the end of the process,
through noncovalent binding to zinc porphy- while aroma is linked to the generation of
rin (Adamsen et al. 2006a). In fact, the use volatile compounds with important aromatic
of nitrite as a curing agent has been reported characteristics.
to inhibit completely the formation of Zn- Protein and lipid hydrolysis, also known
porphyrin in hams (Adamsen et al. 2006b). respectively as proteolysis and lipolysis,
When the product is smoked, some surface constitute two of the most important enzy-
annaabi.ee 
