Identification and significance of the N-terminal part of swine pyruvate kinase in aged parma hams

Meat Science

Volumn 63, Issue 1, 2003, Pages 57-61

  Sforza, Stefano ^a   Boni, Matteo ^a   Ruozi, Roberto ^a   Virgili, Roberta ^b   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Staz Sperim l'Indust CAVT   (Italy)

Author keywords

HPLC; Mass spectrometry; Parma ham; Peptide; Pyruvate kinase; Swine

Indexed keywords

PEPTIDES;

AMINO ACIDS; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT;

MEATS;

MAMMALIA; SUS SCROFA;

EID: 0037207445     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00053-0     Document Type: Article

References (15)

1. Aristoy, M. C., & Toldra, F. (1995). Isolation of flavor peptides from raw pork meat and dry-cured ham. Developments in Food Science, 37 B, 1323-1344.
2. Armero, E., Baselga, M., Aristoy, M. C., & Toldra, F. (1999). Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids. J. Sci. Food Agr., 79, 1280-1284.
3. Arnau, J., Guerriero, L., & Gou, P. (1997). Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months. J. Sci. Food Agric., 74, 193-198.
4. Careri, M., Mangia, A., Barbieri, G., Bolzoni, L., Virgili, R., & Parolari, G. (1993). Sensory property relationship to chemical data of Italian-type dry-cured ham. Journal of Food Science, 58, 968-972.
5. Flores, M., Aristoy, M. C., Spanier, A. M., & Toldrá, F. (1997). Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time. Journal of Food Science, 62, 1235-1239.
6. Garcia-Garrido, J. A., Quiles-Zafra, R., Tapiador, J., & Luque De Castro, M. D. (2000). Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. Meat Science, 56, 1-6.
7. MacFie, H. J., Bratchell, N., Greenhoff, K., & Vallis, L. I. V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4, 129-148.
8. Parolari, G. (1996). Achievements, needs and perspectives in dry-cured ham technology: the example of Parma-ham. Food Science and Technology International, 2, 69-78.
9. Parreno, M., Cussò, R., Gil, M., & Sarraga, C. (1994). Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham. Food Chemistry, 49, 15-21.
10. Pearson, A. M., Wolzak, A. M., & Gray, J. I. (1983). Possible role of muscle protein in flavor and tenderness of meat. Journal of Food Biochemistry, 7, 189-210.
11. Schivazappa, C., Degni, M., Nanni Costa, L., Russo, V., Buttazzoni, L., & Virgili, R. (2002). Analysis of raw meat to predict proteolysis in Parma ham. Meat Science, 60, 77-83.
12. Schivazappa, C., Saccani, G., Virgili, R., & Soresi Bordini, C. (1995). Changes in free amino acids durino dry-curing of typical Italian raw ham. Industria Conserve, 70, 377-385.
13. Sforza, S., Pigazzani, A., Motti, M., Galaverna, G., Dossena, A., Porta, C., Virgili, R., & Marchelli, R. (2001). Oligopeptides and free amino acids in Parma hams of known cathepsin B activity. Food Chemistry, 75, 267-273.
14. Virgili, R., Parolari, G., Schivazappa, C., Soresi Bordini, C., & Borri, M. (1995). Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. Journal of Food Science, 60, 1183-1186.
15. Virgili, R., Schivazappa, C., Parolari, G., Bordini, C. S., & Degni, M. (1998). Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham. Journal of Food Biochemistry, 22, 53-63.