Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature

Meat Science

Volumn 70, Issue 2, 2005, Pages 381-388

  Zhao, G M ^a,b   Zhou, G H ^a   Wang, Y L ^b   Xu, X L ^a   Huan, Y J ^a   Wu, J Q ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cathepsin B; Cathepsin L; Dry cured ham; Jinhua ham; Response surface methodology

Indexed keywords

CATHEPSIN B; CATHEPSIN L; DRY-CURED HAM; JINHUA HAM; RESPONSE SURFACE METHODOLOGY;

BIOCHEMISTRY; COOLING; ENZYME KINETICS; LIPIDS; PH EFFECTS; REGRESSION ANALYSIS;

MEATS;

SUS SCROFA;

EID: 15344345075     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.02.004     Document Type: Article

References (34)

1. T. Antequera, B.C.J. Lopez, J.J. Cordoba, C. Garcia, M.A. Asensio, and J. Ventanas Lipid oxidative changes in the processing of Iberian pig hams Food Chemistry 45 2 1992 105 110
2. J. Arnau, L. Guerrero, and C. Sárraga The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams Journal of the Science of Food and Agriculture 77 3 1998 387 392
3. S. Banon, M.D. Gil, M.V. Granados, and M.D. Garrido The effect of using PSE meat in the manufacture of dry-cured ham Food Research and Technology 206 2 1998 88 93
4. P. Blanchard, and D. Mantle Comparison of proteolytic enzyme levels in chicken, pig, lamb and rabbit muscle at point of slaughter: role in meat tenderization post mortem Journal of the Science of Food and Agriculture 71 1996 83 91
5. M. Careri, A. Mangia, G. Barbieri, L. Bolzoni, R. Virgili, and G. Parolari Sensory property relationships to chemical data of Italian-type dry-cured ham Journal of Food Science 58 5 1993 968 972
6. C. Coutron-Gambotti, and G. Gandemer Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing Food Chemistry 64 1 1999 95 101
7. P. Dirinck, F-van Opstaele, and F. Vandendriessche Flavour differences between northern and southern European cured hams Food Chemistry 59 1997 511 521
8. M. Flores, M.C. Aristoy, A.M. Spanier, and F. Toldra Non-volatile components effects on quality of 'Serrano' dry-cured ham as related to processing time Journal of Food Science 62 6 1997 1235 1239
9. M. Flores, C.C. Grimm, F. Toldrá, and A.M. Spanier Correlations of sensory and volatile compounds of Spanish Serrano dry-icured ham as a function of two processing times Journal of Agricultural and Food Chemistry 45 6 1997 2178 2186
10. J.A. García-Garrido, R. Quiles-Zafra, J. Tapiador, and M.D. Luque-de-Castro Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture Meat Science 56 1 2000 1 6
11. L. Guerrero, P. Gou, P. Alonso, and J. Arnau Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types Journal of the Science of Food and Agriculture 70 4 1996 526 530
12. F.P.V. Jaarsveld, R.J. Naude, and W. Oelofsen Effect of chemical and physical dry-curing parameters on cathepsin B, H and L from ostrich muscle Meat Science 50 2 1998 223 233
13. M. Koohmaraie, and D.H. Kretchmar Comparisons of four methods for determination of lysosomal enzyme activities Journal of Animal Science 68 1990 2362 2370
14. I. Molina, and F. Toldrá Detection of proteolytic activity in microorganisms isolated from dry-cured ham Journal of Food Science 57 1992 1308 1310
15. M.J. Motilva, F. Toldrá, P. Nieto, and J. Flores Muscle lipolysis phenomena in the processing of dry-cured ham Food Chemistry 48 2 1993 121 125
16. A. Ouali, N. Garrel, A. Obled, C. Deval, C. Valin, and I.F. Penny Comparative action of cathepsins D, B, H and L and of a new lysosomal cysteine proteinase on rabbit myofibrils Meat Science 19 1987 83 100
17. G. Parolari, R. Virgili, and C. Schivazappa Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture Meat Science 38 1 1994 117 122
18. M. Parreno, R. Cusso, M. Gil, and C. Sárraga 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 1 1994 15 21
19. J.P. Poma Manufacture of dry ham: the importance of freezing the raw material Viandes et Produits Carnes 10 5 1989 179 182
20. E. Rico, F. Toldrá, and M. Flores Effect of dry-curing process parameters on pork muscle cathepsin B, H and L Zeitschrift fur Lebensmittel Untersuchung und Forschung 193 1991 541 544
21. C.M. Rosell, and F. Toldrá Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs Journal of the Science of Food and Agriculture 76 1 1998 117 122
22. C. Sárraga, M. Gil, and J.A. Garcia-Regueiro Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs Journal of the Science of Food and Agriculture 62 1 1993 71 75
23. S. Sforza, A. Pigazzani, M. Motti, R. Virgili, G. Galaverna, and A. Dossena Oligopeptides and free amino acids in Parma hams of known cathepsin B activity Food Chemistry 75 3 2001 267 273
24. F. Toldrá Proteolysis and lipolysis in flavour development of dry-cured meat products Meat Science 49 Suppl. 1 1998 S101 S110
25. F. Toldrá, and D.J. Etherington Examination of cathepsins B, D, H and L activities in dry-cures hams Meat Science 1988 59,531 59,538
26. F. Toldrá, M. Cerveró, and C. Part Porcine aminopeptidase activity as affected by curing agents Journal of Food Science 58 4 1993 724 726 747
27. F. Toldrá, M. Flores, M.C. Aristoy, R. Virgili, and G. Parolari Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs Journal of the Science of Food and Agriculture 71 1 1996 124 128
28. F. Toldrá, M. Flores, and Y. Sanz Dry-cured ham flavour: enzymatic generation and process influence Food Chemistry 59 4 1997 523 530
29. F. Toldrá, E. Rico, and J. Flores Activities of pork muscle proteases in model cured meat systems Biochimie 74 3 1992 291 296
30. F. Toldrá, E. Rico, and J. Flores Cathepsin B, D, H and L activities in the processing of dry-cured ham Journal of the Science of Food and Agriculture 62 2 1993 157 161
31. J. Ventanas, J.J. Cordoba, T. Antequera, C. Garcia, C. Lopez-Bote, and M.A. Asensio Hydrolysis and Maillard reactions during ripening of Iberian ham Journal of Food Science 57 4 1992 813 815
32. R. Virgili, G. Parolari, C. Schivazappa, C. Soresi-Bordini, and M. Borri Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition Journal of Food Science 60 6 1995 1183 1186
33. R. Virgili, C. Schivazappa, G. Parolari, C.S. Bordini, and M. Degni Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham Journal of Food Biochemistry 22 1 1998 53 63
34. G.M. Zhao, G.H. Zhou, X.L. Xu, Z.Q. Peng, Y.J. Huan, and Z.M. Jing Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology Meat Science 69 1 2005 165 174