English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/137931
Título

Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing

AutorPetrova, Inna; Tolstorebrov, Ignat; Mora, Leticia ; Toldrá Vilardell, Fidel ; Eikevik,Trygve Magne
Palabras claveDry-cured ham
Proteolysis
Muscle enzymes
DSC
Peptides
Fecha de publicación21-jun-2016
EditorElsevier
CitaciónMeat Science 121: 243-249 (2016)
ResumenProteolytic 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.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2016.06.023
URIhttp://hdl.handle.net/10261/137931
DOI10.1016/j.meatsci.2016.06.023
ISSN0309-1740
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Meat Sci 2016-121-243-249.pdfArtículo principal2,54 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


Este item está licenciado bajo una Licencia Creative Commons Creative Commons