Contribution of a selected fungal population to proteolysis on dry-cured ham

International Journal of Food Microbiology

Volumn 94, Issue 1, 2004, Pages 55-66

  Martín, Alberto ^a   Córdoba, Juan J ^a   Núñez, Félix ^a   Benito, María J ^a   Asensio, Miguel A ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Amino acids; Meat products; Penicillium chrysogenum; Proteolysis

Indexed keywords

AMINO ACID; MUSCLE PROTEIN;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DEBARYOMYCES HANSENII; FOOD ANALYSIS; FOOD PROCESSING; FUNGAL STRAIN; IONIC STRENGTH; MEAT; MUSCLE; NONHUMAN; PENICILLIUM CHRYSOGENUM; PROTEIN DEGRADATION; SOLUBILITY;

AMINO ACIDS; ANIMALS; CHROMATOGRAPHY, LIQUID; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; MEAT PRODUCTS; PENICILLIUM CHRYSOGENUM; SACCHAROMYCETALES; SWINE; VOLATILIZATION;

DEBARYOMYCES; DEBARYOMYCES HANSENII; FUNGI; PENICILLIUM; PENICILLIUM CHRYSOGENUM;

EID: 18744435785     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2003.12.018     Document Type: Article

References (41)

1. Benito M.J., Rodríguez M., Núñez F., Asensio M.A., Bermúdez M.E., Córdoba J.J. Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins. Applied and Environmental Microbiology. 68:2002;3532-3536
2. Benito M.J., Córdoba J.J., Alonso M., Asensio M.A., Núñez F. Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins. International Journal of Food Microbiology. 89:2003;155-161
3. Berdagué J.L., Monteil P., Montel M.C., Talon R. Effect of starter cultures on the formation of flavour compounds in dry sausage. Meat Science. 35:1993;275-287
4. Bruna J.M., Fernández M., Ordóñez J.A., de la Hoz L. Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti. Journal of the Science of Food and Agriculture. 82:2002;526-533
5. Buscailhon S., Monin G., Cornet M., Bousset J. Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham. Meat Science. 37:1994;449-456
6. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolari G. Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science. 58:1993;968-972
7. Cid C., Astiasarán I., Bello J. Influencia de las tecnologías de elaboración de diferentes productos cárnicos crudo-curados sobre la fracción miofibrilar de las proteínas. Revista Española de Ciencia y Tecnología. 32:1992;59-70
8. Córdoba J.J., Antequera T., García C., Ventanas J., López-Bote C., Asensio M.A. Evolution of free amino acids and amines during ripening of Iberian cured ham. Journal of Agricultural and Food Chemistry. 42:1994;2296-2301
9. Córdoba J.J., Antequera T., García C., Ventanas J., López-Bote C., Asensio M.A. Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Science. 37:1994;217-227
10. Díaz O., Fernández M., García de Fernando G.D., de la Hoz L., Ordóñez J.A. Proteolysis in dry fermented sausages: the effect of selected exogenous proteases. Meat Science. 46:1997;115-128
11. Dragoni I., Marino C., Cantoni C. Muffe in prodotti carnei salati e stagionati (bresaole e prosciutti crudi). Industrie Alimentari. 19:1980;405-407
12. Flores M., Aristoy M.C., Toldrá F. Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products. Journal of Agricultural and Food Chemistry. 46:1998;4982-4986
13. García C., Berdagué J.L., Antequera T., López-Bote C., Córdoba J.J., Ventanas J. Volatile components of dry cured Iberian ham. Food Chemistry. 41:1991;23-32
14. García-Garrido J.A., Quiles-Zafra R., Tapiador J., Luque de Castro M.D. Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture. Food Chemistry. 67:1999;423-427
15. Hinrichsen L., Pedersen S.B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Chemistry. 43:1995;2932-2940
16. Huerta T., Sanchis V., Hernández J., Hernández E. Mycoflora of dry-salted Spanish ham. Microbiologie, Aliments, Nutrition. 5:1987;247-252
17. I.S.O. 1442, 1997. International Organization for Standarization. Meat and meat products - Determination of moisture content.
18. Martín L., Antequera T., Ventanas J., Benítez-Donoso R., Córdoba J.J. Free amino acids and other non-volatile compounds formed during processing of Iberian ham. Meat Science. 59:2001;363-368
19. Martín A., Córdoba J.J., Rodríguez M.M., Núñez F., Asensio M.A. Evaluation of microbial proteolysis in meat products by capillary electrophoresis. Journal of Applied Microbiology. 90:2001;163-171
20. Martín A., Asensio M.A., Bermúdez M.E., Córdoba M.G., Aranda E., Córdoba J.J. Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins. Meat Science. 62:2002;129-137
21. Martín A., Córdoba J.J., Benito M.J., Aranda E., Asensio M.A. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins. International Journal of Food Microbiology. 84:2003;327-338
22. Maruyama K. Myofibrillar cytoskeletal proteins of vertebrate striated muscle. Lawrie R.A. Developments in Meat Science. vol. 3:1985;25-50 Elsevier, London
23. McCornick R.J., Reeck R.G., Kropt D.H. Separation and identification of porcine sarcoplasmic proteins by reversed-phase high performance liquid chromatography and polyacrylamide gel electrophoresis. Journal of Agricultural and Food Chemistry. 36:1988;1193-1196
24. Monin G., Ouali A. Muscle differentiation and meat quality. Lawrie R.A. Developments in Meat Science. vol. 5:1991;89-157 Elsevier, London
25. Monin G., Marinova P., Talmant A., Martín J.F., Cornet M., Lanore D., Grasso F. Chemical and structural changes in dry-cured hams (Bayonne ham) during processing and effects of the dehairing technique. Meat science. 47:1997;29-47
26. Monte E., Villanueva J.R., Domínguez A. Fungal profiles of Spanish country-cured hams. International Journal of Food Microbiology. 3:1986;355-359
27. Núñez F., Rodríguez M.M., Córdoba J.J., Bermúdez M.E., Asensio M.A. Yeast populations during ripening of dry-cured Iberian ham. International Journal of Food Microbiology. 29:1996;271-280
28. Nuñez F., Rodríguez M.M., Bermúdez M.E., Córboba J.J., Asensio M.A. Composition and toxigenic potential of the mould population on dry-cured ham. International Journal of Food Microbiology. 32:1996;185-197
29. Peintner U., Geiger J., Pöder R. The mycobiota of speck, a traditional tyrolean smoked and cured ham. Journal of Food Protection. 63:2000;1399-1403
30. Rodríguez M., Núñez F., Córdoba J.J., Sanabria C., Bermúdez E., Asensio M.A. Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. International Journal of Food Microbiology. 24:1994;329-335
31. Rodríguez M., Núñez F., Córdoba J.J., Bermúdez M.E., Asensio M.A. Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham. Journal of Applied Microbiology. 85:1998;905-912
32. Ruiz J., Ventanas J., Cava R., Andrés A., García C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science. 52:1999;19-27
33. Schivazappa C., Degni M., Nanni Costa L., Russo V., Buttazzoni L., Virgili R. Analysis of raw meat to predict proteolysis in Parma ham. Meat Science. 60:2002;77-83
34. Sforza S., Pigazzani A., Motti M., Porta C., Virgili R., Galaverna G., Dossena A., Marchelli R. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity. Food Chemistry. 75:2001;267-273
35. Sutic M., Ayres J.C., Koehler P.E. Identification and aflatoxin production of moulds isolated from country cured hams. Applied Microbiology. 23:1972;656-658
36. Toldrá, F., Aristoy, M.C., Part, C., Cerveró, C., Rico, E., Motilva, J.J., Flores, J., 1992. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. Journal of Food Science 57, 816-818, 833.
37. Toldrá F., Cerveró M.C., Part C. Porcine aminopeptidase activity as affected by curing agents. Journal of Food Science. 58:1993;724-726
38. Toldrá F., Flores M., Sanz Y. Dry-cured ham flavour: enzymatic generation and process influence. Food Chemistry. 59:1997;523-530
39. Toldrá F., Aristoy M.C., Flores M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International. 33:2000;181-185
40. Weber K., Osborn M. The reliability of molecular weight determinations by dodecyl sulfate-polyacrilamide gel electrophoresis. Journal of Biological Chemistry. 244:1969;4406
41. Zapelena M.J., Astiasarán I., Bello J. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture. Meat Science. 52:1999;403-409