The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Zhou, Changyu; Wang, Ying; Pan, Daodong; Cao, Jinxuan; Chen, Yinji; Liu, Yuan; Sun, Yangying; Ou, Changrong

doi:10.1007/s10068-017-0089-z

Cited by 32 publications

(17 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the present research, the content of FAA increased significantly during processing and reached values of 1254 mg per 100 g of DM in the final product, compared with the fresh piece (914 mg per 100 g of DM). This increase as progress dry‐cured process agree with those reported by other authors in cured loins (Zhou et al ., ; Abellán et al ., ; Salazar et al ., ). In the initial point of our product, the majority of FAA were arginine, histidine, threonine and alanine, which agree with the results obtained in pork dry‐cured loin (Salazar et al ., ).…”

Section: Resultsmentioning

confidence: 98%

See 1 more Smart Citation

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA/kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.

show abstract

Section: Resultsmentioning

confidence: 98%

“…There are many studies related with the changes produced during dry-cured loin manufactured in pork loins (Pateiro et al, 2015;Tejada et al, 2016;Zhou et al, 2017), although one was made with foal loin (Lorenzo & Carballo, 2015). However, there are no studies conducted with deer meat.…”

Section: Introductionmentioning

confidence: 99%

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Processing usually entailed salting fresh pork meat and then subjecting to smoking or dry‐ripening. Specifics of the key processes involved during production have been outlined (Abellán, Salazar, Vázquez, Cayuela, & Tejada, ; Huang, Li, Huang, Li, & Sun, ; Jin et al, ; Xie, Sun, & Wang, ; Zhou et al, ).…”

Section: Introductionmentioning

confidence: 99%

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Aheto

Huang

Tian

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

This study highlighted the potential of integrating texture and spectra information of hyperspectral imaging to predict the evolution of 2‐thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) as lipid oxidation attributes in pork muscles under diverse processing conditions. Partial least square regression (PLSR) models were established on data fusion information (image and optimal spectra) and compared with other three PLSR models built on spectra (full range and optimal), and image information. Regarding TBARS measurement, model based on optimal spectra was superior with determination coefficient of prediction (Rp2) of .896, root mean square error of prediction (RMSEP) of 1.034, and residual predictive deviation (RPD) of 2.311 as compared to the data fusion model (Rp2 = .865, RMSEP = 0.994, RPD = 2.280). For PV, model on data fusion yielded the best (Rp2 = .899, RMSEP = 0.966, RPD = 2.314) followed by that on optimal spectra (Rp2 = .883, RMSEP = 1.073, RPD = 2.281). Then prediction maps were drawn to visualize the distribution of TBARS and PV in the samples using models built on optimal spectra. The maps revealed intrinsic differences in samples which are not readily perceptible by visual observation. Practical Applications Models based on spectra and spatial information of hyperspectral imaging have been widely used to predict and visualize food quality attributes. However, these are not enough to elucidate the impact of processing on the meat samples as it may not be able to directly measure attributes related to external properties such as texture properties. The present study investigated the feasibility of integrating texture features obtained from gray‐level co‐occurrence matrix and spectra data to predict quality changes associated with pork meat subjected to diverse processing conditions. The results obtained proved that the methods presented can be useful for designing future experiments in a bid to establishing robust models for food quality assessment.

show abstract

“…It is widely accepted that lipolysis and proteolysis are the primary reactions that generate nonvolatile and volatile compounds in dry‐cured meat products. The increase in nonvolatile compounds can be attributed to proteolysis of myofibrillar proteins (Zhou and others ), while the generation of volatile compounds has been demonstrated to be the result of proteolysis and lipid oxidation, particularly during the ripening stage (Yang and others ). These biochemical reactions give rise to volatile compounds such as aldehydes, alcohols, ketones, carboxylic acids, esters, sulfur compounds, nitrogenous compounds, and aromatic and cyclic hydrocarbons (Wang and others ).…”

Section: Introductionmentioning

confidence: 99%

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Zhu

Zhao

Tian

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham.

show abstract

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Cited by 32 publications

References 37 publications

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Contact Info

Product

Resources

About