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Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
- Source :
-
Meat Science . Nov2016, Vol. 121, p243-249. 7p. - Publication Year :
- 2016
-
Abstract
- Proteolytic activity and physico-chemical characteristics were studied for Norwegian dry-cured ham at four different times of processing: raw hams, post-salted hams (3 months of processing), hams selected in the middle of the production (12 months of processing) and hams at the end of the processing (24 months). Cathepsin H activity decreased until negligible values after 3 months of processing, whereas cathepsins B and B + L were inactive at 12 months. AAP was the most active aminopeptidase whereas RAP and MAP were active just during the first 12 months of processing. Proteolysis index reached a value of 4.56 ± 1.03 % with non-significant differences between 12 and 24 months of ripening. Peptide identification by LC-MS/MS was done and two peptides (GVEEPPKGHKGNKK and QAISNNKDQGSY) showing a linear response with the time of processing were found. Unfreezable water content and glass transition temperature were investigated using differential scanning calorimetry (DSC) technique with non-significant differences in the temperature of glass transition for 12 and 24 months of processing. [ABSTRACT FROM AUTHOR]
- Subjects :
- *HAM
*PROTEOLYSIS
*CATHEPSINS
*AMINOPEPTIDASES
*MOISTURE content of food
Subjects
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 121
- Database :
- Academic Search Index
- Journal :
- Meat Science
- Publication Type :
- Academic Journal
- Accession number :
- 117441472
- Full Text :
- https://doi.org/10.1016/j.meatsci.2016.06.023