A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

López‐Pedrouso, María; Lorenzo, José M.; Pérez-Ciria, Leticia; Ripoll, G.; Latorre, Marcos; Franco, Daniel

doi:10.1016/j.foodres.2022.111020

Cited by 2 publications

(2 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, the production techniques of Jinhua ham have been developed over generations of exploration, and the products have been manufactured using modern-processed procedures, which shows several advantages including a shorter processing time, higher nutrition values and better safety compared with traditional-processed procedures (Zhang et al, 2011;Zhou et al, 2019). Although the quality of dry-cured ham has been improved by the modern-processed procedure, several defects including excessive adhesiveness, bitterness and off-odours still happen during the processing, which cause the different quality grades of the products (Kirimura et al, 1969;L opez-Pedrouso et al, 2018;Zhou et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…The well aroma and taste scores of ham samples are first grade (premium ham); the samples with low aroma intensities, intense bitterness and adhesive texture are classed into defective ham. The proteolysis of structural proteins (myosin, desmin, titin, actin and troponin) is the main biochemical reactions throughout the processing of dry‐cured ham (López‐Pedrouso et al ., 2022; Zhou et al ., 2022; Zhou, Xia, et al ., 2022), which is a key factor that determines the flavour quality of dry‐cured ham (Jurado et al ., 2007). Excessive adhesiveness and bitterness often occur in the final products when muscle proteins uncontrolledly hydrolyse due to a range of enzyme activities (Virgili et al ., 1995; Harkouss et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Xiang

Wang

Sun

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Excessive bitterness is a common problem and is related to the hydrolysis of structural proteins degradation in the dry-cured ham industry. To better understand the effect of structural proteins (myosin, titin, troponin) degradation on sensory development of Jinhua ham, sensory attributes, exopeptidase activities, peptide fragments and cleavage sites of structural proteins were investigated in both premium and defective hams. The results of sensory evaluation and electronic tongue revealed that more than 1.5-fold values in bitterness intensities and less than 0.67-fold values in richness intensities were observed in defective ham, compared with premium ham. The activities of exopeptidase were determined, and the results indicated that the residual activities of TPP I in defective ham were higher, while the residual activities of LAP and AAP were lower, compared with premium ham. The large numbers of unique peptide fragments derived from myosin, titin and troponin were identified in defective ham. Several unique cleavage sites including L-399, L-1047 and K-1053 for MYH 1 and MYH 4, K-257, R-694, K-1374 and K-1651 for MYH 7, and K-92 and K-103 for TNN C1 and TNN C2 were only presented in defective ham, which were intensely response to the excessive accumulation of peptides and the development of excessive bitterness in defective ham. This study could provide a theoretical basis for the regulation of bitterness defects in dry-cured ham in the future.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Xiang

Wang

Sun

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics

Huang,

Xie,

et al. 2023

Foods

View full text Add to dashboard Cite

Jinhua lean ham (LH), a dry-cured ham made from the defatted hind legs of pigs, has become increasingly popular among consumers with health concerns. However, the influence of fat removal on the quality of Jinhua ham is still not fully understood. Therefore, a label-free proteomics strategy was used to explore the protein differential profile between Jinhua fatty ham (FH) and lean ham (LH). Results showed that 179 differential proteins (DPs) were detected, including 82 up-regulated and 97 down-regulated DPs in LH vs. FH, among which actin, myosin, tropomyosin, aspartate aminotransferase, pyruvate carboxylase, and glucose-6-phosphate isomerase were considered the key DPs. GO analysis suggested that DPs were mainly involved in binding, catalytic activity, cellular process, and metabolic process, among which catalytic activity was significantly up-regulated in LH. Moreover, the main KEGG-enriched pathways of FH focused on glycogen metabolism, mainly including the TCA cycle, pyruvate metabolism, and glycolysis/gluconeogenesis. However, amino acid metabolism and oxidative phosphorylation were the main metabolic pathways in LH. From the protein differentiation perspective, fat removal significantly promoted protein degradation, amino acid metabolism, and the oxidative phosphorylation process. These findings could help us to understand the effects of fat removal on the nutritional metabolism of Jinhua hams and provide theoretical supports for developing healthier low-fat meat products.

show abstract

A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

Cited by 2 publications

References 30 publications

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics

Contact Info

Product

Resources

About