Naslov
Proteolytic changes during salting and smoking of dry-cured ham

Autori
Marušić Radovčić, Nives ; Poljanec, Ivna ; Petričević, Sandra ; Bogdanović, Tanja ; Listeš, Eddy ; Karolyi, Danijel ; Medić, Helga

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
XX / - , 2019, X-X

Skup
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health

Mjesto i datum
Sevilla, Španjolska, 17.09.2019. - 19.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
dry-cured ham ; dry-cured ham production ; proteolysis ; protein oxidation

Sažetak
Dry-cured ham is a traditional meat product highly appreciated by consumers. Smoked dry- cured ham processing has several stages of production: salting, smoking, drying and ripening where many biochemical changes occur. Proteins as the most abundant organic structures in meat undergo intense proteolysis during dry-cured ham production. Under specific proteolytic enzymes proteins are broken into peptides and amino acids. Nowadays, protein oxidation is an innovative topic which is gaining more and more interest in the field of meat science. The quantification of protein carbonyls through the dinitrophenylhydrazine (DNPH) method is the routine method for assessing protein oxidation in food systems. Two carbonyls, a-aminoadipic and y-glutamic semialdehydes (AAS and GGS) are active compounds that have been highlighted as biomarkers of oxidative damage to proteins. So, the aim of this research was to determine proteolytic changes in Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry- cured ham after salting and smoking stage of production. Physico-chemical composition (water, fat, protein, ash and salt content) and concentration of amino acids were determined. The rate of protein breakage (proteolysis index), as well as quantification of protein carbonyls (DNPH method), was studied. AAS and GGS were determined using liquid chromatography-electrospray ionization, mass spectrometry (LC-ESI-MS) procedure. Both muscles showed lower water content and higher proteolysis index after salting and smoking. BF had lower lipid, protein and salt contents and higher moisture than SM. The proteolysis index increased with time of processing in both muscles. Amino acids concentrations increased significantly (P<0.05) in both BF and SM. Carbonyl content did not change significantly (P>0.05) while AAS and GGS increased significantly (P<0.05) after salting and smoking stage in both muscles.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA