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Hernández Correas N, Abellán A, Cayuela JM, Bande-De León C, Tejada L. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods 2024; 13:1588. [PMID: 38790888 PMCID: PMC11121152 DOI: 10.3390/foods13101588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/16/2024] [Accepted: 05/18/2024] [Indexed: 05/26/2024] Open
Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction.
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Affiliation(s)
- Noelia Hernández Correas
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain; (A.A.); (J.M.C.); (C.B.-D.L.); (L.T.)
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2
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Li P, Xu F, Zhou H, Gao Y, Zhu H, Nie W, Wang Z, Wang Y, Deng J, Zhou K, Xu B. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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3
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Heres A, Yokoyama I, Gallego M, Toldrá F, Arihara K, Mora L. Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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4
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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5
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Gallego M, Mora L, Toldrá F. Perspectives in the Use of Peptidomics in Ham. Proteomics 2018; 18:e1700422. [DOI: 10.1002/pmic.201700422] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 05/28/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenue Agustín Escardino 7; 46980 Paterna Valencia Spain
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6
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Zhu CZ, Tian W, Li MY, Liu YX, Zhao GM. Separation and identification of peptides from dry-cured Jinhua ham. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1389954] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Chao-Zhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou, China
| | - Miao-Yun Li
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR China
| | - Yan-Xia Liu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR China
| | - Gai-Ming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR China
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7
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Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food Chem 2017; 237:779-785. [DOI: 10.1016/j.foodchem.2017.06.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 06/04/2017] [Accepted: 06/05/2017] [Indexed: 11/20/2022]
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8
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins. Food Sci Biotechnol 2017; 26:633-641. [PMID: 30263587 DOI: 10.1007/s10068-017-0076-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 01/27/2017] [Accepted: 02/06/2017] [Indexed: 12/01/2022] Open
Abstract
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12.
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Affiliation(s)
- Anna Okoń
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
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9
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Martín L, Antequera T, Ruiz J, Cava R, Tejeda J, Córdoba J. Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329800400103] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Non-protein nitrogen and its fractions (peptides, amino acids and volatile basic nitrogen) were determined in biceps femoris and semimembranosus muscles of two homogeneous groups of Iberian dry-cured ham in different stages of maturation, and ripened in two different factories under different environmental conditions. A progressive increase in non-protein nitrogen was observed during ripening in all groups, being especially intense during the drying stage, when the temperature was the highest during maturation. During the first stages of processing, the proportion of peptides and free amino acids remained similar while free amino acids increased more markedly from the drying stage, representing the largest fraction at the end of the process. Volatile basic nitrogen was the least abundant fraction of non-protein nitrogen during ripening. Hams kept at higher temperature during longer periods, and with lower salt content, produced larger amounts of all three fractions of non-protein nitrogen in fully ripened dry-cured Iberian ham.
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Affiliation(s)
- L. Martín
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
| | - T. Antequera
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
| | - J. Ruiz
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
| | - R. Cava
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
| | - J.F. Tejeda
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
| | - J.J. Córdoba
- Tecnología e Higiene de los Alimentos. Facultad de Veterinaria. Universidad de Extremadura. 10071 Cáceres. Spain
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10
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Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams. Meat Sci 2016; 122:109-118. [PMID: 27513945 DOI: 10.1016/j.meatsci.2016.08.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 07/13/2016] [Accepted: 08/01/2016] [Indexed: 11/24/2022]
Abstract
Quantitative magnetization transfer magnetic resonance imaging (qMT-MRI) was employed to characterize dry-cured ham tissues differing in anatomical positions and processing protocols. Experimentally obtained MR images of dry-cured ham sections were analyzed by the well-established binary-spin-bath (BSB) model. The model enabled an efficient discrimination between a free-water proton pool and a restricted-macromolecular proton pool. Significant differences in restricted pool sizes were found among different ham sections. Values of the restricted pool size obtained by the model were in a good agreement with chemically determined protein content. The study confirmed the feasibility of the applied qMT-MRI as a nondestructive tool for characterization of dry-cured ham tissues.
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Affiliation(s)
- Franci Bajd
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | | | - Jernej Vidmar
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Institute of Physiology, Medical Faculty, University of Ljubljana, Zaloška 4, Ljubljana 1000, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia.
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11
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Martínez-Arellano I, Flores M, Toldrá F. The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds. Food Chem 2016; 196:9-16. [DOI: 10.1016/j.foodchem.2015.09.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/28/2015] [Accepted: 09/07/2015] [Indexed: 11/27/2022]
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12
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del Olmo A, Calzada J, Gaya P, Nuñez M. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions. J Food Sci 2015; 80:C2404-12. [DOI: 10.1111/1750-3841.13078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 08/16/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Ana del Olmo
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Javier Calzada
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Pilar Gaya
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Manuel Nuñez
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
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13
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Paolella S, Falavigna C, Faccini A, Virgili R, Sforza S, Dall'Asta C, Dossena A, Galaverna G. Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Gallego M, Mora L, Fraser PD, Aristoy MC, Toldrá F. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham. Food Chem 2014; 149:121-8. [DOI: 10.1016/j.foodchem.2013.10.076] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/01/2013] [Accepted: 10/17/2013] [Indexed: 10/26/2022]
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15
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Mora L, Fraser PD, Toldrá F. Proteolysis follow-up in dry-cured meat products through proteomic approaches. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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del Olmo A, Calzada J, Gaya P, Nuñez M. Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing. J Food Sci 2013; 78:C416-24. [DOI: 10.1111/1750-3841.12058] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2012] [Accepted: 12/23/2012] [Indexed: 11/26/2022]
Affiliation(s)
- Ana del Olmo
- Dept. de Tecnología de Alimentos, INIA; Carretera de La Coruña Km 7; Madrid; 28040; Spain
| | - Javier Calzada
- Dept. de Tecnología de Alimentos, INIA; Carretera de La Coruña Km 7; Madrid; 28040; Spain
| | - Pilar Gaya
- Dept. de Tecnología de Alimentos, INIA; Carretera de La Coruña Km 7; Madrid; 28040; Spain
| | - Manuel Nuñez
- Dept. de Tecnología de Alimentos, INIA; Carretera de La Coruña Km 7; Madrid; 28040; Spain
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17
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Moya VJ, Flores M, Aristoy MC, Toldrá F. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Sci 2012; 58:197-206. [PMID: 22062116 DOI: 10.1016/s0309-1740(00)00152-2] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2000] [Revised: 11/28/2000] [Accepted: 11/29/2000] [Indexed: 10/18/2022]
Abstract
Twenty pork carcasses were classified in different pork meat qualities: red, firm and non-exudative (RFN), pale, soft and exudative (PSE), red, soft and exudative (RSE) and dark, firm and dry (DFD) meat. The content of peptides and free amino acids during the ageing process was analysed and compared within quality classes. Four peptide fractions were isolated through cation-exchange and reverse-phase chromatography. The main significant differences among qualities were obtained for peptide fractions 3 and 4. Peptide fraction 3 at 4 days and peptide fraction 4 at 2 h postmortem were higher in the ideal pork quality (RFN) than in the other quality classes. The ageing of pork meats produced a general increase in all free amino acid concentrations for the studied quality classes except for Gln, β-Ala, Taurine and Orn and the dipeptides carnosine and anserine. The DFD class showed higher increases in Lys, Ala and Met probably due to the activation of neutral aminopeptidases.
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Affiliation(s)
- V J Moya
- Instituto de Agroquı́mica y Tecnologı́a de Alimentos (CSIC), Apt. 73, 46100 Burjassot, Valencia, Spain
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18
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Mora L, Sentandreu MA, Toldrá F. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3884-3892. [PMID: 21410185 DOI: 10.1021/jf104070q] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the isolation and tentative identification of 137 fragments from myosin light chain 1 (MLC 1), together with 88 fragments originated from myosin light chain 2 (MLC 2), have been achieved for the first time in Spanish dry-cured ham, proving the intense proteolysis experienced by myofibrillar proteins after dry-cured processing. This study was carried out by use of proteomic technology for peptide identification, and the possible enzymes contributing to the degradation of these proteins were also further discussed.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
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19
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Small peptides released from muscle glycolytic enzymes during dry-cured ham processing. J Proteomics 2011; 74:442-50. [DOI: 10.1016/j.jprot.2010.12.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2010] [Revised: 12/20/2010] [Accepted: 12/22/2010] [Indexed: 11/19/2022]
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20
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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21
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Costa-Corredor A, Serra X, Arnau J, Gou P. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci 2009; 83:390-7. [DOI: 10.1016/j.meatsci.2009.06.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 05/28/2009] [Accepted: 06/07/2009] [Indexed: 11/16/2022]
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22
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Mora L, Sentandreu MA, Koistinen KM, Fraser PD, Toldrá F, Bramley PM. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3228-3234. [PMID: 19320485 DOI: 10.1021/jf803480v] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A proteomic approach has been carried out to investigate the extensive proteolysis occurring in the processing of Serrano ham. In this study, a total of 14 peptide fragments derived from myosin light chain I and titin have been identified for the first time. Nine of these peptides originated from myosin light chain I protein, with the loss of dipeptides at the N-terminal position observed in some of them. This suggests that dipeptidyl peptidases are involved in the generation of dipeptides, which contribute to the generation of the characteristic taste associated with Serrano ham. The other five peptides came from the PEVK region of the titin protein. This region is believed to confer elasticity to the sarcomere as well as the ability to bind calpains. The hypothetical action of mu-calpain and calpain 3 enzymes over this region would make these enzymes potentially responsible for protein breakdown during the early dry-curing stage.
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Affiliation(s)
- Leticia Mora
- School of Biological Sciences, Royal Holloway, University of London, Egham, United Kingdom
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23
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Lerma-García M, Herrero-Martínez J, Ramis-Ramos G, Mongay-Fernández C, Simó-Alfonso E. Prediction of the curing time of Spanish hams using peptide profiles established by capillary zone electrophoresis. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.069] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Proteolysis in biceps femoris during Jinhua ham processing. Meat Sci 2008; 79:39-45. [DOI: 10.1016/j.meatsci.2007.07.030] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2007] [Revised: 07/24/2007] [Accepted: 07/27/2007] [Indexed: 11/24/2022]
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25
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26
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The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.08.007] [Citation(s) in RCA: 155] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Sci 2005; 69:653-61. [DOI: 10.1016/j.meatsci.2004.10.014] [Citation(s) in RCA: 163] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2004] [Revised: 10/15/2004] [Accepted: 10/15/2004] [Indexed: 11/18/2022]
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28
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Zhao G, Zhou G, Xu X, Peng Z, Huan Y, Jing Z, Chen M. Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology. Meat Sci 2005; 69:165-74. [DOI: 10.1016/j.meatsci.2004.06.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2004] [Revised: 06/14/2004] [Accepted: 06/14/2004] [Indexed: 10/26/2022]
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29
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Scannell AGM, Kenneally PM, Arendt EK. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product. Int J Food Microbiol 2004; 93:219-30. [PMID: 15135960 DOI: 10.1016/j.ijfoodmicro.2003.11.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2002] [Revised: 05/30/2003] [Accepted: 11/25/2003] [Indexed: 11/17/2022]
Abstract
Porcine longissimus dorsi muscles were cured by brine injection. Curing brine containing 15% (w/v) NaCl, 1.33% (w/v) glucose, 750 ppm sodium nitrite, and appropriate levels of either Lactobacillus sakei LAD, L. sakei LAD plus Kocuria varians FT4 (formally Micrococcus varians), L. sakei LAD plus papain and GDL (glucono-delta-lactone) plus K. varians FT4, was injected to the muscle at a pumping rate 15% w/v. The effect of these treatments on the proteolysis in the ham system was compared to a control ham, produced without starter culture and containing GDL acidulant to control pH and antibiotics to reduce the contribution of background microflora. Hydrolysis of sarcoplasmic and myofibrillar protein fractions was evaluated by SDS-PAGE and reverse phase-HPLC. Hams with different treatments were also investigated for differences in amino acid profile, protein and non-protein nitrogen level, colour, pH, water activity and moisture and microbiological evolution. There was no significant difference in the gross compositional analysis of any of the treatments compared to the control. There was no significant difference (p>0.05) in the protein content, non-protein nitrogen level, SDS-PAGE and free amino acid analysis between the control ham and ham inoculated with proteolytic starter culture. However, it was observed that hams containing starter cultures exhibited decreases in certain peptide fractions and corresponding increases in some free amino acids compared to the uninoculated control. It can be concluded that, while the principle mechanisms resulting in the proteolysis of this non-dried ham product involve the activity of endogeneous cathepsins, the addition of proteolytic starter cultures influence the amino acid profile thereby potentially enhancing the sensorial attributes of the ham.
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Characterization of defective textures in dry-cured ham by compositional and HPLC analysis of soluble substances of low-molecular weight. Food Chem 2004. [DOI: 10.1016/s0308-8146(02)00563-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sentandreu M, Stoeva S, Aristoy M, Laib K, Voelter W, Toldra E. Identification of Small Peptides Generated in Spanish Dry-cured Ham. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14115.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Martı́n L, Antequera T, Ventanas J, Benı́tez-Donoso R, Córdoba J. Free amino acids and other non-volatile compounds formed during processing of Iberian ham. Meat Sci 2001; 59:363-8. [DOI: 10.1016/s0309-1740(01)00088-2] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2000] [Revised: 01/02/2001] [Accepted: 03/16/2001] [Indexed: 11/26/2022]
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Sforza S, Pigazzani A, Motti M, Porta C, Virgili R, Galaverna G, Dossena A, Marchelli R. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00224-2] [Citation(s) in RCA: 65] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Abstract
In recent years, capillary electrophoresis (CE) has become an analytical technique with many applications in the study of food proteins and peptides. This review describes the existing CE methods of analysis of milk, egg, meat and fish proteins and peptides. The major developments in the application of CE to solve different problems in food technology, such as the assessment of technological processes, quality, and authenticity control of animal foods, are considered. A section dealing with future directions on the analysis of food proteins by CE is also included.
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Affiliation(s)
- I Recio
- Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
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GONZALEZ C, OCKERMAN H. DRY-CURED MEDITERRANEAN HAMS: LONG PROCESS, SLOW CHANGES AND HIGH QUALITY: A REVIEW. ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00411.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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GIANELLI MPIA, FLORES MÓNICA, MOYA VJAVIER, ARISTOY MCONCEPCIÓN, TOLDRÁ FIDEL. EFFECT OF CARNOSINE, ANSERINE AND OTHER ENDOGENOUS SKELETAL PEPTIDES ON THE ACTIVITY OF PORCINE MUSCLE ALANYL AND ARGINYL AMINOPEPTIDASES. J Food Biochem 2000. [DOI: 10.1111/j.1745-4514.2000.tb00044.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bañón S, Cayuela J, Granados M, Garrido M. Pre-cure freezing affects proteolysis in dry-cured hams. Meat Sci 1999; 51:11-6. [DOI: 10.1016/s0309-1740(98)00067-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/1997] [Revised: 03/04/1998] [Accepted: 05/22/1998] [Indexed: 11/16/2022]
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FLORES MONICA, ARISTOY MCONCEPCION, SPANIER ARTHURM, TOLDRA FIDEL. Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb12252.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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