Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

Armero, Eva; Baselga, M.; Aristoy, M‐Concepción; Toldrá, Fidel

doi:10.1002/(sici)1097-0010(19990715)79:10<1280::aid-jsfa359>3.0.co;2-7

Cited by 19 publications

(5 citation statements)

References 24 publications

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“…FAAs are generated during ham processing by muscle and exogenous exopeptidases (Molly et al, 1997) from peptide substrates, and their increase may be influenced by several parameters like residual activities of proteolytic enzymes, product composition, temperature, pH, substrates availability (Armero, Basega, Aristoy, & Toldra`, 1999;Toldra`, Cervero´, & Part, 1993). Some authors reported a decrease in FAAs during the extended ripening of dry-cured ham (Alfaia et al, 2004;Buscailhon & Monin, 1994;Ruiz et al, 1999), while in case of Iberian ham processed for 600 days (Martin et al, 1998), FAA changes were influenced by the processing technique.…”

Section: Dry-cured Ham Composition and Proteolysismentioning

confidence: 99%

Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Virgili

Saccani

Gabba

et al. 2007

LWT - Food Science and Technology

108

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Section: Dry-cured Ham Composition and Proteolysismentioning

confidence: 99%

Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Virgili

Saccani

Gabba

et al. 2007

LWT - Food Science and Technology

108

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“…On the other hand, proteolysis contributes to texture through the breakdown of the muscle structure, to taste through the generation of peptides and free amino acids, and to the aroma by further degradation of free amino acids [2]. Free amino acids (FAA) are generated during ham processing from muscle peptides and exogenous exopeptidases, and their increase may be influenced by several parameters such as residual proteolytic enzyme activities, product composition, temperature, pH, and substrate availability [5].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Salazar

Cayuela

Abellán

et al. 2020

Foods

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The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).

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“…In Spain there have been numerous studies on the physicochemical composition (ASTIASARÁN et al, 1988;CARRASCOSA and CORNEJO, 1991); microbial flora (CARRASCOSA and CORNEJO, 1991;RODRÍGUEZ et al, 1994;GARCIA-RUIZ et al, 2001); progression of proteolysis and lipolysis (FLORES et al, 1985;TOLDRÁ et al, 1992a;CÓRDOBA, 1990;ARMERO et al, 1999;SORIANO, 2001;GARCÍA-RUIZ et al, 2002;SORIANO et al, 2003a, b); sensory characteristics (FLORES et al, 1997;VIRGILI et al, 1999), Maillard reaction ; and formation of volatile compounds (GARCÍA et al, 1991 ;LÓPEZ et al, 1992) in both Serrano and Iberian hams. However, the literature review has disclosed few studies dealing with the behaviour of these hams in the marketplace.…”

mentioning

confidence: 99%

Study of the proteolysis and cathepsin D activity of commercial dry-cured Iberian and Serrano hams

Mariscal¹,

Ruiz²,

Soriano³

et al. 2004

Sci. Aliments

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Physicochemical characteristics, proteolysis, and cathepsin D activity of the Semimembranosus and Biceps femoris muscles from commercial Iberian and Serrano hams were evaluated.Total nitrogen, sodium chloride, fat, and amino acid nitrogen contents were the only parameters of physicochemical composition and nitrogen fractions that enabled Iberian ham to be differentiated from Serrano ham in the two muscles considered.A wide variety of polypeptides in sarcoplasmic and myofibrillar protein fractions were found in the Semimembranousus and Biceps femoris muscles from Serrano and Iberian commercial samples. The sarcoplasmic proteins present in both muscles from both ham varieties had molecular weights of 80, 50, 45 (creatine kinase), 30 (phosphoglycerate mutase), 18, 16 (myoglobin), and 9 kDa. The common myofibrillar proteins in both muscles from both ham varieties had molecular weights of 102 (α-actinin), 90, 80, 60, 50, 35 (Tropomyosin), 30,, 15 (Myosin light chain III), and 11 kDa .The protein profile showed that, in general, the myofibrillar protein fraction underwent more intense proteolysis than the sarcoplasmic protein fraction, giving rise to a larger number of low-molecular-weight peptides.Residual cathepsin D activity in the samples was very low, with no differences between either the muscle tissues or the ham varieties, indicating that the hams are relatively stable, as regards to proteolysis, once they have reached the marketplace.

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Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

Cited by 19 publications

References 24 publications

Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Study of the proteolysis and cathepsin D activity of commercial dry-cured Iberian and Serrano hams

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