Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry‐Cured Ham.

Free amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry‐cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry‐cured ham was performed by using 7‐amino‐4‐methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37°C, except the leucyl hydrolyzing activity which was 45°C. High recoveries of activity (25–75%) were obtained in the dry‐cured ham. These enzymes might be responsible for free amino acids increasing during dry‐curing.