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[Case report: tyrosine deposits]

R Stephan1, R Tholen, F Untermann

  • 1Institut für tierärztliche Lebensmittelhygiene der Universität Zürich.

Schweizer Archiv Fur Tierheilkunde
|January 1, 1996
PubMed
Summary
This summary is machine-generated.

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Tyrosine crystals, whitish precipitates in aged Parma ham, were identified. These crystals form in ham stored for extended periods, though factors influencing their development remain unclear.

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Biochemistry

Context:

  • Raw cured ham production and storage present challenges in maintaining quality.
  • Microscopic analysis revealed whitish precipitations in aged Parma ham samples.
  • These precipitations were characterized as tyrosine crystals.

Purpose:

  • To identify the composition of whitish precipitations observed in raw cured ham.
  • To understand the chemical properties and potential formation factors of tyrosine crystals in ham.

Summary:

  • Whitish precipitations in three raw cured ham samples were identified as tyrosine crystals.
  • Tyrosine crystals exhibited characteristic solubility in nitric acid and precipitation with potash lye.
  • While factors influencing tyrosine crystal formation are largely unknown, their presence is associated with prolonged storage of Parma ham.

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Impact:

  • Provides insight into a specific quality defect in aged cured ham.
  • Contributes to the understanding of amino acid crystallization in food matrices.
  • Highlights the need for further research into factors affecting tyrosine crystal formation during ham aging.