Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes

- The effect of IGF-II genotype in dry-cured hams, shoulders and loins was studied.
- A lower intramuscular fat content had a positive effect on the amino acid content.
- The dry-cured loin's sensory traits were affected by the IGF-II genotype.
- The enhanced effect of the IMP was limited by the amino acid and the IMF contents.

The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino acid content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.