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Food Science and Technology International
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Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

C. M. Alfaia

Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal and Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal, cpmateus{at}fmv.utl.pt

M. F. Castro

Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal

V. A. Reis

Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal

J. M. Prates

Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal

I. T. de Almeida

Faculdade de Farmácia - Centro de Estudos de Ciências Farmacêuticas, Universidade de Lisboa. Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal

A. D. Correia

Faculdade de Medicina Veterinária - CIISA, Universidade Técnica de Lisboa. Rua Prof. Cid dos Santos, Alto da Ajuda, 1300-477 Lisboa, Portugal

M. A. Dias

Alicontrol - Tecnologia e Controlo de Alimentos Lda., Rua Fernando Vaz Lt 26s-B, 1750-908 Lisboa, Portugal

Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.

Key Words: dry-cured ham • biogenic amines • free amino acids • short ripening

Food Science and Technology International, Vol. 10, No. 5, 297-304 (2004)
DOI: 10.1177/1082013204047597
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