Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing

Abstract

Proteolytic activity and physico-chemical characteristics were studied for Norwegian dry-cured ham at four different times of processing: raw hams, post-salted hams (3 months of processing), hams selected in the middle of the production (12 months of processing) and hams at the end of the processing (24 months). Cathepsin H activity decreased until negligible values after 3 months of processing, whereas cathepsins B and B+L were inactive at 12 months. AAP was the most active aminopeptidase whereas RAP and MAP were active just during the first 12 months of processing. Proteolysis index reached a value of 4.56±1.03 % with non-significant differences between 12 and 24 months of ripening. Peptide identification by LC-MS/MS was done and two peptides (GVEEPPKGHKGNKK and QAISNNKDQGSY) showing a linear response with the time of processing were found. Unfreezable water content and glass transition temperature were investigated using differential scanning calorimetry (DSC) technique with non-significant differences in the temperature of glass transition for 12 and 24 months of processing.

Protein degradation, color and textural properties of low sodium dry cured beef

“…[13] PI is influenced by many factors such as the amount of added NaCl and endogenous enzymatic activity. [19] The higher (P < 0.05) PI in SS (days 27 and 57, Figure 1) supported by the work of Guo et al [9] and Li et al [20] , found that L -lysine and/or L -histidine increased the myosin solubility. This results from the presence of L -lysine and/or L -histidine changing myosin secondary structure, that exposes the buried hydrophobic and sulphydryl groups to the surface of myosin, and inhibits myosin aggregation in the process.…”

Perspectives in the Use of Peptidomics in Ham

“…The quantification of biomarkers can also be used to follow the time course of ripening, being helpful in product development and process optimization to ensure the quality and safety of dry‐cured ham . In this regard, two peptides were detected as potential biomarkers of the manufacturing process of Norwegian dry‐cured hams . Table shows the sequences of peptides identified as potential biomarkers of the dry‐cured ham processing.…”

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham

“…In summary, salt diffusion together with other process parameters such as water activity, pH and temperature have been reported to strongly affect muscle enzymes activity (Petrova, Tolstorebrov, Mora, Toldrá & Eikevik, 2016;Toldrá, Rico & Flores, 1993;Flores, Aristoy & Toldrá, 1997). So, Semimembranosus is the external muscle accumulating more salt during the salting step.…”