1
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Xiao Z, Liu L, Niu Y, Zhang J, Wang D, Zhou C. Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception. Meat Sci 2024; 208:109398. [PMID: 38029506 DOI: 10.1016/j.meatsci.2023.109398] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/22/2023] [Accepted: 11/22/2023] [Indexed: 12/01/2023]
Abstract
Reducing NaCl content in food while maintaining acceptability poses a significant challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution. This study utilized gas chromatography-olfactory (GC-O) in conjunction with gas chromatography-mass spectrometry (GC-MS) to identify 37 key volatile compounds in three representative Chinese dry-cured hams. These compounds had an odor activity value (OAV) of ≥1 or a modification frequency (MF) of ≥30%. Subsequently, quantitative descriptive analysis (QDA) identified eight odorants associated with saltiness. These included 1-octen-3-ol, nonanal, heptanal, 2-methylbutanal, 3-methyl-butanal, benzaldehyde, octanal, and 2,6-dimethylpyrazine. Remarkably, these odorants significantly intensified saltiness (P < 0.05) when added to a low-concentration NaCl solution (0.3%), compared to zero or high concentrations (0.75% and 0.8%). As a result, traditional Chinese salty meat products offer a promising source of odorants for enhancing saltiness, compensating for reduced NaCl content through OISE.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Longxue Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jing Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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2
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Hu S, Xu X, Zhang W, Li C, Zhou G. Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review. Foods 2023; 12:foods12071454. [PMID: 37048273 PMCID: PMC10094101 DOI: 10.3390/foods12071454] [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: 02/14/2023] [Revised: 03/21/2023] [Accepted: 03/25/2023] [Indexed: 04/14/2023] Open
Abstract
Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect ham quality, which can be controlled by process parameters. The influences of key factors on Jinhua ham quality are briefly summarized, which can provide a theoretical basis for the selection of specific parameters in dry-cured ham processing. Furthermore, some suggestions are proposed for correcting and improving the flavor and textural defects of ham, yet the effectiveness depends on the operating conditions. The determination of enzyme activity is not real-time and unsupervised at the moment. Future research will focus on the determination of the actual endogenous protease activity and the quantitative relationship between the enzyme activity and main processing parameters.
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Affiliation(s)
- Shiqi Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China
- Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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3
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Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins. Food Chem 2022; 370:131074. [PMID: 34537423 DOI: 10.1016/j.foodchem.2021.131074] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/23/2021] [Accepted: 09/04/2021] [Indexed: 12/14/2022]
Abstract
Salting and rehydration of myofibrils can be interfered with free radical diffusion process. This study investigated the effects of salt content (0, 1, 3 and 5%) and H2O2/ascorbate-based hydroxyl radical (OH)-generating system (1, 10, 20 mM H2O2) on the oxidation, conformation, aggregation, and thermal stability of porcine myofibrillar proteins (MPs). Results showed that 5% of salt inhibited carbonylation of MPs with intensive sulfhydryl loss and tryptophan quenching. Fourier transform infrared (FTIR), laser light scattering, and scanning electron microscopy (SEM) suggested that 20 mM H2O2 transformed more α-helix into β-sheet of MPs, favoring larger aggregates being selectively exposed towards solvent during salt-induced fiber swelling. Oxidized MPs brined with ≤1% salt underwent partial unfolding with higher flexibility, while up to 5% of salt greatly hampered their hydration potential and weakened inter-fibrillar hydrogen bond with an improved protein solubility. Micro-rheology revealed that 1% of salt and 10 mM H2O2 rendered a denser structure of heat-set MPs gels.
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4
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Jiang S, Xia D, Wang X, Zhu Y, Chen G, Liu Y. Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112497] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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5
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Guo X, Wang Y, Lu S, Wang J, Fu H, Gu B, Lyu B, Wang Q. Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111860] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Proteolysis and protein oxidation throughout the smoked dry-cured ham process. Food Chem 2021; 362:130207. [PMID: 34090047 DOI: 10.1016/j.foodchem.2021.130207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/06/2021] [Accepted: 05/21/2021] [Indexed: 11/22/2022]
Abstract
During the five stages of smoked dry-cured ham processing, proteolysis and protein oxidation were simultaneously detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles. Proteolysis was more advanced in BF than in SM throughout the process of production. The total FAA increased significantly (p < 0.05) throughout the processing, resulting in higher total FAA content in BF than in SM muscle. SDS-PAGE revealed progressive degradation of sarcoplasmic proteins of investigated muscles, with the pronounced changes for the 69.9-41.7 kDa region. SDS-PAGE of BF showed more intense degradation of myofibrillar proteins due to greater proteolysis in BF. Electrophoresis of myofibrillar proteins evidenced the marked degradation of 130 kDa, 96.7 kDa and 27-20.7 kDa bands in both muscles. A similar trend was observed for protein oxidation in BF and SM, with the final values of 26.36 and 23.7 nmol carbonyls/mg proteins, respectively. The Pearson correlation revealed a strong relationship between protein oxidation and proteolysis.
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7
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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8
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Wang W, Li Y, Zhou X, Li C, Liu Y. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams. Meat Sci 2020; 171:108290. [PMID: 32949821 DOI: 10.1016/j.meatsci.2020.108290] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 12/31/2022]
Abstract
A long ripening period is essential for developing dry-cured ham flavor, but the effect of ripening process on its in vitro digestion product has not been extensively studied. Here, we investigated the in vitro digestion profiles from Chinese dry-cured ham (Jinhua, Rugao and Xuanwei) with different ripening periods by particle size measurement, gel eletrophoresis analysis and nano liquid chromatography-tandem mass spectrometry. The results showed that the in vitro digestibility of ham was in a good agreement with the particle size of digestion products. Among the three types dry-cured ham, Xuanwei showed the highest digestibility (93.46%), followed by Jinhua (74.46%). In term of ripening period, the 2-year Xuanwei and Jinhua showed the diversity of peptides (especially for peptide with molecular weight < 2500 Da), besides their good digestibility. Moreover, the highest amount of peptides (404) was observed in 2-year Jinhua compared to other hams. Our finding gave a new insight into the digestion profiles and nutritional properties of Chinese dry-cured hams.
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Affiliation(s)
- Wenli Wang
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ying Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xirui Zhou
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Yuan Liu
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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9
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Jiang S, Xia D, Zhang D, Chen G, Liu Y. Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Petit G, Jury V, Lamballerie M, Duranton F, Pottier L, Martin J. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. Compr Rev Food Sci Food Saf 2019; 18:1453-1473. [DOI: 10.1111/1541-4337.12478] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/14/2019] [Accepted: 06/19/2019] [Indexed: 01/11/2023]
Affiliation(s)
- Gaëlle Petit
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Vanessa Jury
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Marie Lamballerie
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | | | - Laurence Pottier
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Jean‐Luc Martin
- Ifip‐Institut du PorcPôle viandes et charcuteries 7 Avenue du Général de Gaulle 94700 Maisons‐Alfort France
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11
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Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham. Food Res Int 2018; 109:343-349. [DOI: 10.1016/j.foodres.2018.04.045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 11/24/2022]
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12
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Gallego M, Mora L, Toldrá F. Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham. Food Chem 2018; 239:823-830. [DOI: 10.1016/j.foodchem.2017.06.159] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 06/15/2017] [Accepted: 06/29/2017] [Indexed: 01/25/2023]
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13
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Wang T, Li Z, Mi N, Yuan F, Zou L, Lin H, Pavase T. Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze-thaw cycles. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13325] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Tiantian Wang
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Zhenxing Li
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Nasha Mi
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Fangzhou Yuan
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Long Zou
- Bunge Ingredient Innovation Center; 725 North Kinzie Avenue Bradley IL 60915 USA
| | - Hong Lin
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Tushar Pavase
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
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14
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Zhang Y, Tang J, Zhao J, Wu H, Ditta YA, Zhang J. The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System. J Food Sci 2015; 80:C2640-6. [PMID: 26523477 DOI: 10.1111/1750-3841.13100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Accepted: 09/06/2015] [Indexed: 11/30/2022]
Abstract
A model system was conducted to characterize the interaction between lipid autoxidation and enzyme-catalyzed oxidation in dry-cured bacon. This involved the use of a hydroxyl radical (HO•) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly (P < 0.05) increased during the curing of dry-cured bacon. This may be because of the hydroxyl-radical-mediated oxidation from LOX-Fe(2+) to LOX-Fe(3+), which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme-catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry-cured pork products.
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Affiliation(s)
- Yingyang Zhang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China.,Dept. of Animal Science, Univ. of California, Davis, CA, 95616, U.S.A
| | - Jing Tang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Jianying Zhao
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Haizhou Wu
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
| | - Yasir Allah Ditta
- Dept. of Animal Nutrition, Univ. of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing, 210095, P. R. China
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15
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Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham. Food Chem 2015; 187:230-5. [DOI: 10.1016/j.foodchem.2015.04.102] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 03/24/2015] [Accepted: 04/22/2015] [Indexed: 12/20/2022]
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16
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Villaverde A, Morcuende D, Estévez M. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages. J Food Sci 2014; 79:C1331-42. [DOI: 10.1111/1750-3841.12481] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Accepted: 04/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- A. Villaverde
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
| | - D. Morcuende
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
| | - M. Estévez
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
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17
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Koutina G, Jongberg S, Skibsted LH. Protein and lipid oxidation in Parma ham during production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9737-9745. [PMID: 22937878 DOI: 10.1021/jf3026887] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lipid oxidation adds to the characteristic flavor of dry-cured products, but the role of protein oxidation in the production of such meats is unknown. Lipid and protein oxidations in biceps femoris (BF) and semimembranosus (SM) muscles were evaluated throughout the production period of Parma ham (0-13 months). Lipid oxidation, determined as primary and secondary lipid oxidation products (POV and TBARS), and protein thiol loss commenced immediately without any lag phase and preceded the initiation of protein radicals and protein carbonyls, which increased after a lag phase of 3 months. TBARS reached a maximum value of 2.5 mg MDA/kg dry matter in SM after 1 month and leveled off at 1 mg MDA/kg dry matter in both SM and BF between 6 and 12 months. Loss in protein thiols proceeded similarly for SM and BF from initial ∼50 to ∼27 nmol/mg protein after 6 months and stayed constant. Gel electrophoresis showed that myosin was lost primarily by proteolytic degradation and not by polymerization through protein disulfides. Overall, oxidation accelerated during the first stages of production but stabilized toward the final stages of maturation.
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Affiliation(s)
- Glykeria Koutina
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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