Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Toldrá, Fidel

doi:10.1016/s0309-1740(98)00077-1

Cited by 207 publications

(94 citation statements)

References 45 publications

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“…Overall, when changes in FAA contents are considered, it is obvious that there is an intense proteolysis during Pastırma processing. Changes in FAA content at the earlier stages of processing are not that prominent because degradation of peptides to FAA occurs at the later stages of the proteolysis phenomena (Toldrá, 1998).…”

Section: Free Amino Acids and Peptide Contentsmentioning

confidence: 97%

“…Proteolysis is the main process contributing to the unique characteristics of dry-cured meat products (Aristoy & Toldrá, 1995;Lametsch et al, 2003;Toldrá, 1998;Toldrá & Flores, 1998), resulting in the accumulation of large amounts of free amino acids (Sforza et al, 2001;Toldrá, Aristoy, & Flores, 2000) and peptides of different sizes (mainly small peptides) (Mora, Sentandreu, Fraser, Toldrá, &Bramley, 2009;Mora et al, 2009;Sentandreu et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Endogenous muscle enzymes (Toldrá, 1998;Toldrá & Flores, 1998;Toldrá, Rico, & Flores, 1993) are mainly responsible for degradation of the proteins (Toldrá, Cerveró, & Part, 1993).…”

Section: Introductionmentioning

confidence: 99%

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Free amino acids and bioactive peptides profile of Pastırma during its processing

Deniz

Mora

Aristoy

et al. 2016

Food Research International

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This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21 days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270 mL corresponding to molecular masses between 900 and 1500 Da, and also a DPPH radical-scavenging activity above 60% at 250 to 300 mL corresponding to molecular masses between 700 and 2000 Da. Thus, Pastırma represents a good source of natural ACE-2 inhibitory and antioxidant peptides which might be due to the proteolysis occurred by endogenous enzymes and the contribution of the çemen paste used in production

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Section: Free Amino Acids and Peptide Contentsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Free amino acids and bioactive peptides profile of Pastırma during its processing

Deniz

Mora

Aristoy

et al. 2016

Food Research International

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“…Salt can affect the muscle enzymes activities: Toldrá [21] and Zhao et al [12] found that salt can inhibit cathepsin, alanyl and pyroglutamyl aminopeptidase's activity while enhance m-calpain activity; Sentandreu and Toldrá [22,23] reported that dipeptidyl peptidases (DPP) can be inhibited by salt except DPP I, which was only moderately affected by high salt concentrations. The curing time is another factor: Flores et al [9] reported that there was a significant increase in peptides and free amino acids during the 12 month drying in "Serrano" dry-cured ham than the 7 month drying.…”

Section: Oligopeptides and Free Amino Acidsmentioning

confidence: 99%

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

Shuangjuan¹,

Feng²,

Zhi-cheng³

et al. 2018

JFSE

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Dry-curing, wet-curing, stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago. However, little information is available about the contribution of each processing stage to the umami taste in duck breast meat. Therefore, effects of those meat-processing methods on umami taste related chemical compounds were determined in this study. Dry-curing significantly increased free amino acids, oligopeptides and nucleotides and nucleotides degradation products (P < 0.05), however, in the following wet-curing, stewing and marinating stages, the percentages of inosine and hypoxanthine were gradually declined. Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids, oligopeptides and inosine monophosphate. Therefore, dry-curing is an important stage in meat processing, not only it produces a pool of taste related compounds, it also stimulates the enzyme activities in the muscle. Meanwhile, in the stewing stage, the umami taste profile of duck breast meat was gradually established. We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.

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“…These values ranged between 32.1% and 38.8%. The lipase activity influences the FFAs content during the drying and ripening steps [24,25]. The total fat amount in the analysed sausages varied between 24.8% and 32.6%.…”

Section: Resultsmentioning

confidence: 99%

GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

Liguori¹,

Belsito²,

Gioia³

et al. 2015

TOFSJ

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Abstract:The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1 H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

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Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Cited by 207 publications

References 45 publications

Free amino acids and bioactive peptides profile of Pastırma during its processing

Free amino acids and bioactive peptides profile of Pastırma during its processing

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

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