Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

López, Constanza María; Bru, Elena; Vignolo, Graciela; Fadda, Silvina

doi:10.1016/j.meatsci.2015.01.013

Cited by 45 publications

(24 citation statements)

References 47 publications

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“…The NPN concentration reflects the degree of proteolysis during manufacturing of dry‐cured meat products (Virgili et al ., ; Dalmış & Soyer, ; Lorenzo et al ., ; Candogan et al ., ). Free amino acids and low molecular weight peptides are the main components of the non‐protein nitrogen fraction in dry‐cured meats and contribute, directly or indirectly, to the generation of volatile and non‐volatile flavour compounds (López et al ., ). Storage time and starter addition significantly affected NPN content ( P < 0.01).…”

Section: Resultsmentioning

confidence: 96%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

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Section: Resultsmentioning

confidence: 96%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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“…; Lopez et al . ). On the other hand, some peptides were demonstrated as processing time markers in fermented products, such as dry cured hams, cheese and other fermented products (HansenMoller et al .…”

Section: Discussionmentioning

confidence: 97%

Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Wang

Xia

Gao

et al. 2016

Journal of Food Processing and Preservation

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The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum 120 originally isolated from Suanyu, a traditional Chinese low salt fermented fish, was evaluated. Fermentation was carried out in a fish meat model system at 30C for 96 h. Proteolytic activity of this strain on fish muscle sarcoplasmic protein was determined by proteins, peptides and free amino acids analyses. There was a pronounced hydrolysis of almost all protein bands in electrophoretic pattern by L. plantarum 120. It also resulted in the generation of new peptides and disappearance of original peaks. In addition, the studied strain generated greater amounts of free amino acids than the control, especially for alanine, glutamic acid, phenylalanine, valine, methionine, aspartic acid, isoleucine and leucine. In general, proteolysis of fish sarcoplasmic proteins by L. plantarum 120 occurred during fermentation, resulting in increase in peptides and free amino acids, which may contribute to the taste and aroma of Suanyu. Practical Applications Suanyu is one of the Chinese traditional fermented fish products in South China. According to its characteristic flavor and high nutrition value, Suanyu has been accepted around China in recent year. However, Suanyu is still manufactured on a small scale by spontaneous fermentation. It is difficult to guarantee product quality and increase the efficiency. Lactic acid bacteria is one of the essential agents of the meat fermentation process that contribute to the hygienic and sensory qualities of meat products. Lactobacillus plantarum 120, isolated from Suanyu, exhibited optimal properties as a potential starter in our previous work. Once L. plantarum 120 is used as an industrial starter, it will promote fish muscle proteolysis, shorten the fermentation period and then improve product quality assurance activity.

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“…For this reason, the use of advanced proteomic techniques such as mass spectrometry in tandem is essential to elucidate the sequence of these small peptides. Thus, recent advances in proteomics constitute an indispensable tool to develop fast, precise and sensitive analysis of released peptides in complex biological samples like dry-fermented products (López et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

Mora

Escudero

Aristoy

2015

International Journal of Food Microbiology

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Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

Cited by 45 publications

References 47 publications

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

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