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Kęska P, Stadnik J, Stasiak DM. Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins. Meat Sci 2024; 212:109472. [PMID: 38422590 DOI: 10.1016/j.meatsci.2024.109472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 12/15/2023] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
The aim of this study was to assess whether ultrasound treatment (sonification time: 5, 15, and 30 min; constants: ∼40 kHz, ∼2.5 W cm2) can be applied prior to hydrolysis to enhance the anti-radical and angiotensin converting enzyme inhibiting (anti-ACE) effect of the hydrolysates from fermented pork loins. Enzymatic hydrolysis was performed using pepsin, followed by pancreatin. The influence of meat matrix on the course of hydrolysis, shaped using a lactic acid bacteria (LAB)-based starter culture, was also analyzed. It was found that proteases caused a systematic increase in the content of peptides, while pancreatin limited the peptide content in the protein hydrolysate from the loins subjected to spontaneous fermentation. Moreover, for these tests, sonication time had a negligible effect on the peptides content of the hydrolysates. On the other hand, for the sample of LAB-fermented products, both sonication time and stage of hydrolysis promoted the biological activity of the hydrolysates. Samples from the LAB-fermented meat had more peptides at the stage of digestion with pepsin and pancreatin, exhibiting much faster antiradical and anti-ACE activity compared to the control sample. The obtained results suggest that the use of LAB promotes the release of antiradical peptides during the two-step enzymatic hydrolysis, the duration of which can be shortened to achieve satisfactory biofunctionalities. Additional application of sonication pretreatment allows controlling the course of the hydrolysis, as the pro-health, biological effect of some protein-derived sequences is associated with the content of peptides.
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Affiliation(s)
- Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
| | - Dariusz M Stasiak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland.
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2
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Yue CS, Lim AK, Chia ML, Wong PY, Chin JSR, Wong WH. Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia. J Food Sci 2023; 88:650-665. [PMID: 36624628 DOI: 10.1111/1750-3841.16404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 10/31/2022] [Accepted: 11/14/2022] [Indexed: 01/11/2023]
Abstract
In this study, an improved dansyl-chloride derivatization technique using a microwave synthesizer was used for the qualitative and quantitative analyses of biogenic amine in the fresh meat samples. The derivatization technique was optimized in terms of temperature, reaction time, and spinning speed. The derivatization method together with a validated reversed-phase HPLC-DAD method was used for the determination of biogenic amines in chicken, beef, and mutton sold in the wet market. The results of the analyses showed that tryptamine, putrescine, and histamine were generally detected in all the three types of meat. Higher levels of histamine were found in chicken and beef. However, low levels of histamine were observed in mutton. Tyramine was either detected low or moderate in all the three types of meat. The biogenic amines of the fresh meat sold in the wet market is generally higher than the reported values. The mechanisms of biogenic amines-dansyl-chloride formation were investigated and proposed. PRACTICAL APPLICATION: The biogenic amine derivatization method was improved. The improved derivatization method can be potentially used for various food products beside meats for routine biogenic amine analyses due to its fast analysis time and simplicity. High levels of biogenic amines were generally found in the meat sold in the wet markets. However, proper handling of the raw meat can reduce the risk of infection.
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Affiliation(s)
- Chen Son Yue
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Ah Kee Lim
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Meow Lin Chia
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Pei Yin Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Joey Siew Rey Chin
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Weng Hang Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
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Tian Z, Zhu Q, Chen Y, Zhou Y, Hu K, Li H, Lu K, Zhou J, Liu Y, Chen X. Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter. Foods 2022; 11:foods11101501. [PMID: 35627071 PMCID: PMC9142104 DOI: 10.3390/foods11101501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 12/30/2022] Open
Abstract
Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. The results show that total free amino acids (TFAA) content reached the highest value on the 35th day, and the umami amino acids, including aspartic acid (ASP), glutamic acid (GLU), glycine (GLY), and alanine (ALA), were the main amino acids in all periods. Notably, the RV coefficient (0.875) indicates that free amino acids (FAA) are highly correlated with the sensory score of the E-tongue. In terms of the volatile compounds identified, the esters content gradually increased between 7 and 42 days, and ethyl octanoate was the most abundant compound during all periods. These esters imparted a characteristic aroma component to the fermented pork loin ham. The most important finding was that the increase in the content of esters represented by octanoic acid-ethyl ester might be related to the increase in the content of FAA with the increase in fermentation time. Both the E-nose and E-tongue showed good discrimination ability for fermented tenderloin ham with different fermentation times, which was crucial in cases with large clusters. In addition, the multiple factor analysis (MFA) indicated that the E-nose aroma value might be the key factor in distinguishing fermented pork loin ham with different fermentation times.
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Affiliation(s)
- Zhiqing Tian
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
- Correspondence:
| | - Yuanshan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Hongying Li
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Kuan Lu
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Jie Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Xi Chen
- China Meat Research Center, Beijing 100068, China;
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Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics. Int J Mol Sci 2022; 23:ijms23063193. [PMID: 35328611 PMCID: PMC8951069 DOI: 10.3390/ijms23063193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 02/06/2023] Open
Abstract
Short peptides have been spiking interest owing to their significant contribution to the taste and functional properties of dry-cured ham. In this study, a suspect screening approach based on high-resolution mass spectrometry was employed for the comprehensive characterization of the short endogenous peptidome in dry-cured ham samples at different processing stages (14, 22, and 34 months). After careful manual spectra interpretation, a chemometric approach based on principal component analysis was employed for highlighting the differences between the three sets of samples. A total of 236 short peptide sequences was tentatively identified, including 173 natural short peptides and 63 sequences containing non-proteinogenic amino acids, the highest number ever reported for endogenous sequences in dry-cured ham. Samples in the latest processing stages presented a generally higher abundance of dipeptides, indicating residual proteolytic activity. Moreover, the several annotated modified short peptides, mainly pyroglutamination and lactoyl conjugation, allowed hypothesizing several reactions occurring over time. For the first time, several lactoyl-dipeptides were tentatively identified in dry-cured ham samples with maximum concentration in the late processing stage samples. The presented results significantly contribute to the understanding of the reaction involving short peptides that affect the sensory and functional properties of dry-cured ham.
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Karwowska M, Kononiuk AD. Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Anna D. Kononiuk
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences ul Tuwima 10 Olsztyn 10‐748 Poland
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Jaguey-Hernández Y, Aguilar-Arteaga K, Ojeda-Ramirez D, Añorve-Morga J, González-Olivares LG, Castañeda-Ovando A. Biogenic amines levels in food processing: Efforts for their control in foodstuffs. Food Res Int 2021; 144:110341. [PMID: 34053537 DOI: 10.1016/j.foodres.2021.110341] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 11/25/2022]
Abstract
Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have focused on BAs toxicity and presence in foods; however, technological strategies such as evaluation of physical parameters, the addition of natural or synthetic compounds or the use of specific starter cultures of BAs reduction, and quick detection methods have been scarcely approached. In current research, there has been a focus on fast detection of BAs through colorimetric methods that allow these compounds to be quickly and easily identified by consumers. To reduce BAs presence in food, several alternatives have been developed and investigated with the aim of preventing negative effects caused by their intake, which can be applied before, during, or after processing. Food safety is one of the most important concerns of consumer and sanitary authorities. Therefore, detecting toxins such as BAs in food has become a priority for research. Recent reports that focus on the development of rapid detection methods of BAs are reviewed in this analysis. These methods have been successfully applied to food matrices with little to no sample pretreatment. Several alternatives for BAs reduction in food was also summarized. These findings will help the food industry to improve its processes for developing safe food.
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Affiliation(s)
- Yari Jaguey-Hernández
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Karina Aguilar-Arteaga
- Universidad Politécnica de Francisco I. Madero, Agroindustry Engineering Department, Carr. Tepatepec-San Juan Tepa km. 2, 42660 Francisco I. Madero, Hgo., Mexico
| | - Deyanira Ojeda-Ramirez
- Universidad Autonoma del Estado de Hidalgo, Veterinary Medicine Department, Rancho Universitario Av. Universidad km. 1, Ex-Hacienda de Aquetzalpa, 43600 Tulancingo, Hgo., Mexico
| | - Javier Añorve-Morga
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Luis Guillermo González-Olivares
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Araceli Castañeda-Ovando
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico.
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Kęska P, Wójciak KM, Stasiak DM. Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion. Molecules 2020; 25:molecules25204692. [PMID: 33066429 PMCID: PMC7587380 DOI: 10.3390/molecules25204692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/09/2020] [Accepted: 10/11/2020] [Indexed: 12/18/2022] Open
Abstract
The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.
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8
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Barchanska H, Tang J, Fang X, Danek M, Płonka J, Sajdak M. Profiling and fingerprinting strategies to assess exposure of edible plants to herbicides. Food Chem 2020; 335:127658. [PMID: 32731124 DOI: 10.1016/j.foodchem.2020.127658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/15/2020] [Accepted: 07/21/2020] [Indexed: 11/28/2022]
Abstract
Raphanus sativus var. longipinnatus, was exposed under experimental conditions to herbicides: rimsulfuron (RIM), administrated as (1) pure substance, (2) in commercially available formulation (RIMEL), (3) its degradation product: 4,6-dimethoxypyrimidin-2-amine (2ADP), (4) mesotrione (MES), (5) sulcotrione (SUL). Profiling and fingerprinting strategies, conducted by LC-MS/MS-FL, were employed to find markers of plant exposure to herbicide stress. The presence ofRIM metabolite in the tissues of plant exposed to this herbicide proved that it is necessary to determine both parent compound and its by-products to obtain reliable information on plant exposure to agrochemicals. A higher content of normetanephrine (NMN) (18-175%) and lower content of tyramine (TYR) (49-75%) and epinephrine (E) (75-83%) was observed in plant tissues exposed to RIM and 2ADP in comparison to blank sample. Therefore, NMN, TRY and E may be considered as markers of plant response to RIM. Non-target analysis enables to recognize the type of herbicide used during cultivation.
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Affiliation(s)
- Hanna Barchanska
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, B. Krzywoustego 6, 44-100 Gliwice, Poland.
| | - Ji Tang
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, B. Krzywoustego 6, 44-100 Gliwice, Poland; School of Materials Science and Chemical Engineering, Institute of Mass Spectrometry, Ningbo University, Ningbo 315211, PR China
| | - Xiangyu Fang
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, B. Krzywoustego 6, 44-100 Gliwice, Poland; School of Materials Science and Chemical Engineering, Institute of Mass Spectrometry, Ningbo University, Ningbo 315211, PR China
| | - Magdalena Danek
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, B. Krzywoustego 6, 44-100 Gliwice, Poland.
| | - Joanna Płonka
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, B. Krzywoustego 6, 44-100 Gliwice, Poland.
| | - Marcin Sajdak
- Institute for Chemical Processing of Coal, Zamkowa 1, 41-803 Zabrze, Poland.
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9
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Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition. Molecules 2020; 25:molecules25102429. [PMID: 32456021 PMCID: PMC7288205 DOI: 10.3390/molecules25102429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 01/02/2023] Open
Abstract
The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.
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10
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Adadi P, Barakova NV, Krivoshapkina EF. Scientific approaches to improving artisan methods of producing local food condiments in Ghana. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Salazar E, Cayuela JM, Abellán A, Tejada L. Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA values obtained in CM and those obtained in dry-cured loin from a modern crossbreed pig genotype (CG) at commercialisation times (between 30 and 60 days of processing). Processing time affected NPN, total FAA concentration, and all FAA studied, except arginine, histidine and lysine. The breed affected both NPN and total FAA, as superior values were observed in CM at Day 30. From this moment onward, proteolysis was more intense in CG than in CM. At Day 30, the concentration of most amino acids, except for lysine and arginine, was higher in CM. Whereas the concentration of all amino acids, except serine, histidine and methionine + tryptophan, was higher in CG at Day 60. The breed affected proteolytic activity in dry-cured loin. The results suggested that, from the point of view of proteolysis, the optimum processing time for CM dry-cured loin is 45 days.
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Kęska P, Stadnik J. Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico
study. J SENS STUD 2017. [DOI: 10.1111/joss.12301] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Paulina Kęska
- Department of Meat Technology and Food Quality Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
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13
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1279220] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Anna Okoń
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
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14
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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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