The ability of peptide extracts, obtained at different dry-cured ham ripening-stages, to bind volatile compounds has been examined using solid-phase microextraction and gas-chromatography. The peptide extracts from dry-cured ham were previously defatted and deodorised in order to be able to study peptide-volatile interactions. The binding effect of each peptide extracts to volatile compounds was analysed at different concentrations. In the presence of peptide extracts, a release was observed for ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate and 3-methylthiopropanal. On the other hand, retention of about 20% and 30% was observed for 2-methylpropanal, hexanal and ethyl acetate while the highest interaction was observed for trimethylpyrazine. All peptide extracts did not exert any binding effect on 2-methylbutanal. No significant differences in binding-ability were detected for the peptides obtained at different ripening-stages; therefore, the binding-ability of peptide extracts was mainly based on volatile chemical characteristics and not on the type of peptide extract obtained.
This information may be useful for describing and predicting ovine meat quality for both consumers and processors. Therefore, vacuum-packaged ovine meat can be stored for 14 days without disagreeable color to the consumer, and the raw meat texture is tender.
The broad bean progenitor was a local wild vegetation, which was discovered in a prehistoric Natufian culture site. It is in symbiosis with Rhizobium leguminosarum for nitrogen fixation. It has a large genetic diversity and belongs to the third largest family of angiosperms, with over 16,000-19,000 species. Commonly, the genotypes are V. faba var. major, minor, equina and paucijuga. Some of its applications, for example, are as pills for Parkinson´s disease or hypertensive patients due to its L-Dopa, and high potassium and low sodium contents, respectively. Likewise, bread, biscuits, pasta, emulsions and beverages can be fortified with broad bean flour, improving the protein content. The majority of proteins contained in the broad bean are globulins (80%), followed by albumins (20%), and, in a lesser amount, glutelins (15%) and prolamins (6%). Globulins are composed of legumin and vicilin/convicilin. Broad bean is a cheap and healthy source of protein. Therefore, it can produce biologically active peptides; for example, NPN-1 can decrease muscle wasting; protein hydrolysates are hypocholesterolemic; VFTI-G1 is anticarcinogenic (IC50=30µM); moreover, a protease inhibitor isolated from a broad bean, is useful in the treatment of fungal disease in HIV-infected patients (51.2% inhibition at 32 µM). In addition, fraction F1 has antityrosinase activity IC50=0.140; and fabatins have moderate activity against E. coli, E. Hirae and P. aeruginosa. The future of product developments in food and pharmacology lies in a combination of breakthroughs in genetics, physiology of the gut, hydrolysis, extrusion and purification of BAPs.
Description of the subject. Commercialization requires the storage of meat for a period of time according to the distribution and supply chain, usually under refrigeration and vacuum packaging. During this stage, many biochemical reactions can modify the sensory and physicochemical properties of meat. Proteolysis is one of the most important of these reactions as proteins are the building blocks of muscle, and their degradation affects tenderness. Objectives. The objectives of this study were to use multiple factorial analyses to correlate the physicochemical, sensory, and proteolytic changes in ovine meat during refrigeration. Method. Each loin was separated and randomly assigned to day 3, 5, or 14. Sensory panel evaluated the meat for appearance, odor and texture parameters. Warner-Bratzler shear force and texture profile analysis were evaluated. Similarly, protease activity was evaluated. Samples for 2D-electrophoresis and western blotting were collected at days 3, 5, and 14 post mortem. The results were analyzed by multiple factorial analyses. Results. The relative protein levels of desmin, vinculin, and myosin were found to decrease with time. Multiple factor analysis showed that the Warner-Bratzler shear force (WBSF) was highly correlated with the relative desmin concentration, the relative vinculin concentration, and acidic protease activity. The activities of acidic and neutral proteases were positively correlated with myosin level on day 3, but were negatively correlated with manual tenderness and myosin level on days 5 and 14. Conclusions. Therefore, desmin, myosin and vinculin, which correlate with sensory and physicochemical parameters during refrigerated storage, may prove useful as markers for tenderness.
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