Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds

Abstract

The binding of sarcoplasmic and myofibrillar proteins extracted from postrigor pork muscle and from 7 and 12 months dry-cured hams with volatile compounds such as 3-methyl-butanal, 2-methyl-butanal, 2-pentanone, hexanal, methional, and octanal was studied using solid phase microextraction and gas chromatography analysis. The binding ability of sarcoplasmic proteins from pork muscle was higher than the ability shown by 7 and 12 months dry-cured ham sarcoplasmic homogenates and also higher than the binding ability of myofibrillar homogenates. The effect of the ionic strength on the binding was also studied. This effect was more important on myofibrillar proteins due to its ability to produce changes on the protein conformation that affect their binding ability. However, the sarcoplasmic protein binding ability was more related to the small compounds present in this homogenate than with the aqueous phase ionic strength.

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

“…A 30 mM pH 7.4 sodium phosphate buffer (16 mL) containing 0.02% NaN 3 was added to 4 g of ground top round muscle to extract sarcoplasmic proteins (Pérez-Juan et al 2006). The mixture was vortexed for 1.5 min and then centrifuged at 3000 rpm for 15 min at 4°C.…”

“…The binding of aldehydes for example malonaldehyde (MDA), hexanal, and 4-hydroxynonenal to a variety of proteins has been researched (Goodridge, Beaudry, Pestka, & Smith, 2003;Lynch, Faustman, Silbart, Rood, & Furr, 2001;Pérez-Juan, Flores, & Toldrá, 2006, 2007Pignoli, Bou, Rodriguez-Estrada, & Decker, 2009;Smith, Pestka, Gray, & Smith, 1999). These protein-volatile adducts could affect the sensory quality of foods by inhibiting perceived oxidative rancidity through conversion of lipid oxidation secondary products into non-volatile adducts (Elias, Kellerby, & Decker, 2008).…”

“…In spite of the binding of beef proteins to LOX products (Pérez-Juan et al, 2006), if proteins are oxidized, they can act as lipid pro-oxidants.…”

Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems

“…The selection of six flavour compounds was based on their presence and contribution to the flavour of typical Spanish dry-cured meat products as it was reported previously by Pérez-Juan, Flores, and Toldrá (2006).…”

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

“…However, nothing has been reported about the interactions between this gel protein matrix containing fat and flavour compounds. Until now, there are a few studies about the binding ability of sarcoplasmic and myofibrillar proteins obtained from fresh pork muscle and dry-cured ham [26,27]. These authors reported the ability of sarcoplasmic and actomyosin proteins to bind several compounds including hexanal, although the binding was highly affected by the ionic strength and protein conformation.…”