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Animal Products

Antioxidant Peptides in Commercial Dry-Cured Hams

Authors
  • Chao-Zhi Zhu (Nanjing Agricultural University)
  • Joseph G. Sebranek (Iowa State University)
  • Dong U. Ahn (Iowa State University)

Abstract

Measurement of the antioxidant peptide content of six commercial dry-cured hams each from a different processor showed a wide range of peptide concentrations and antioxidant activity, but no clear association with processing variables such as drying and aging time, smoke application or cooking treatments. Thus, while the dry-curing process for hams has potential to result in significant production of antioxidant peptides, specific processing conditions considered in this study do not appear to affect production of these peptides.

How to Cite:

Zhu, C., Sebranek, J. G. & Ahn, D. U., (2016) “Antioxidant Peptides in Commercial Dry-Cured Hams”, Iowa State University Animal Industry Report 13(1). doi: https://doi.org/10.31274/ans_air-180814-1388

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Published on
2016-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0