Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study

Food Chemistry

Volumn 96, Issue 2, 2006, Pages 173-184

  Soriano, A ^a   Cruz, B ^a   Gomez L ^a   Mariscal, C ^a   Garcia Ruiz A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Deer; Dry sausages; Free fatty acids; Physicochemical composition; Proteolysis; Wild boar

Indexed keywords

FATTY ACID; MUSCLE PROTEIN; NITROGEN; PHOSPHORUS; SODIUM NITRATE;

ARTICLE; LIPID COMPOSITION; MEAT; NONHUMAN; PH; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN DEGRADATION; RED DEER; SAMPLE; SARCOPLASMIC RETICULUM; WILD BOAR;

CERVIDAE; CERVUS ELAPHUS; SUS SCROFA;

EID: 27644471521     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.019     Document Type: Article

References (63)

1. M.M. Aguirrezábal, J. Mateo, M.C. Domínguez, and J.M. Zumalacárregui The effect of paprika, garlic and salt on rancidity in dry sausages Meat Science 54 2000 77 81
2. AICE. (2004). Spanish meat industries association. Internet homepage. Available from http://www.aice.es.
3. J.A. Alford, J.L. Smith, and H.D. Lilly Relation of microbial activity to changes in lipids of foods Journal of Applied Bacteriology 34 1971 133 146
4. H.F. Alomirah, I. Alli, B.F. Gibbs, and Y. Konishe Identification of proteolytic products as indicators of quality in ground and whole meat Journal of Food Quality 21 1998 299 316
5. Amersham Pharmacia Biotech. (1986a). Separation technique. File no. 110.
6. Amersham Pharmacia Biotech. (1986b). Fast Coomasie staining. Development technique. File no. 200.
7. AOAC. (1990). Official methods of analysis of association of official analytical chemists (15th ed.). Arlington, VA, USA: Association of Official Analytical Chemists Int.
8. J. Bello, J. Larralde, and M.I. Saenz de Buruaga Estudio de las modificaciones proteicas que tienen lugar durante la curación de algunos derivados cárnicos. 1: Curación del chorizo tipo Pamplona Anales de Bromatología XXVI-3 1974 195 210
9. M.J. Beriain, M.P. Peña, and J. Bello A study of the chemical components which characterize Spanish saucisson Food Chemistry 48 1993 31 37
10. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
11. M.M. Bradford A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye biding Analytical Biochemistry 72 1976 248 254
12. Cantalejo, S. (2003). Influencia de la fecha de elaboración y de las condiciones de maduración en las características físico-químicas y sensoriales del chorizo de venado. Proyecto fin de carrera. Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
13. E. Claeys, L. Uytterhaegen, B. Buts, and D. Demeyer Quantification of beef myofibrillar proteins by SDS-PAGE Meat Science 39 1995 177 193
14. J.J. Córdoba, and J. Fernández-Salguero Actividad del agua y calidad composicional del salchichón comercial Alimentación, Equipos y Tecnología 7 1988 63 68
15. Cruz, B. (2003). Estudio de las características físico-químicas y perfil de ácidos grasos libres de embutidos comerciales elaborados con carne de especies cinegéticas. Proyecto fin de carrera. Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
16. T.W. De Masi, F.B. Wardlaw, R.L. Dick, and J.C. Acton Non-protein nitrogen and free amino acid contents of dry fermented and non-fermented sausages Meat Science 27 1990 1 12
17. D. Demeyer, J. Hoozee, and H. Mesdom Specificity of lipolysis dry sausage ripening Journal of Food Science 39 1974 293 296
18. Demeyer, D., Blom, H., Hinrichsen, L., Johansson, G., Molly, K., & Montel, C., et al. (1995). Interaction of lactic acid bacteria with muscle enzymes for safety and quality of fermented meat products. In Proceedings of lactic acid bacteria conference (pp. 1-18). Cork, Ireland.
19. O. Díaz, M. Fernández, G.D. García de Fernando, L. de la Hoz, and J.A. Ordóñez Proteolysis in dry fermented sausages, the effect of selected exogenous proteases Meat Science 46 1997 205 218
20. M.C. Domínguez, C. Ferre, and J.M. Zumalacarregui Aportaciones a la caracterización del chorizo elaborado en la provincia de León: parámetros químicos y fisicoquímicos Alimentaria 1988 19 23
21. S. Fadda, Y. Sanz, G. Vignolo, M.C. Aristoy, G. Oliver, and F. Toldrá Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake Applied and Environmental Microbiology 65 1999 578 584
22. S. Fadda, G. Vignolo, M.C. Aristoy, G. Oliver, and F. Toldrá Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins Journal of Applied Microbiology 91 2001 478 487
23. Ferrer, J., & Arboix, P. (1986). The salchichón de Vich. II. Evolution of chemical parameters during the curing process and valoration of his organoleptic quality. In Proceedings of the 32nd european meeting of meat research work. Ghent, Belgium.
24. I. Franco, B. Prieto, J.M. Cruz, M. López, and J. Carballo Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage Food Chemistry 78 2002 339 345
25. Game Producers Association of Castilla-La Mancha. (2004).
26. D. García de Fernando, and F.F. Fox Study of proteolysis during the processing of a dry fermented pork sausage Meat Science 30 1991 367 383
27. J.A. García-Regueiro, J. Gibert, and I. Díaz Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography Journal of Chromatography A 667 1994 225 233
28. M. Garriga, M.D. Calsina, and J.M. Monfort Estudio de la proteolisis en la maduración de salchichones manufacturados con carne de porcino de buena calidad Producción y Sanidad Animal 3 1988 18 27
29. Gómez, L. (2004). Fracciones nitrogenadas y perfil proteico de embutidos comerciales elaborados con carne de ciervo y jabalí. Proyecto fin de carrera. Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
30. M.C. Hughes, J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. McSweeney, and E.E. O'Neil Characterization of proteolysis during the ripening of semi-dry fermented sausages Meat Science 62 2002 205 216
31. G. Johansson, J.L. Berdagué, M. Larson, N. Tran, and E. Borch Lipolysis, Proteolysis and formation of volatiles components during ripening of fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures Meat Science 38 1994 203 218
32. H. Kallio, T. Lehtinen, P. Laakso, and R. Tahvonen Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 207 1998 276 280
33. T. Lizarraga, J. Melgar, and J. Bello Estudio de los cambios químicos en los componentes grasos del chorizo con el proceso de curación Grasas Y Aceites 40 1989 370 375
34. A.L. Lois, L.M. Gutiérrez, J.M. Zumalacárregui, and A. López Changes in several constituents during the ripening of chorizo. A Spanish dry sausage Meat Science 19 1987 169 177
35. G. Mauriello, A. Casaburi, and F. Villani Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of 'Naples type' salami Journal of Applied Microbiology 92 2002 482 490
36. R.J. McCormick, G.R. Reeck, and D.H. Kropf 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
37. G. Monin, P. Marinova, A. Talmant, J.F. Martín, M. Cornet, and D. Lanore Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique Meat Science 47 1997 29 47
38. H. Naes, A.L. Holck, L.T. Axelsson, H.J. Andersen, and H. Blom Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase International Journal of Food Science and Technology 29 1995 651 659
39. J.L. Navarro, M.I. Nadal, P. Nieto, and J. Flores Effect of nitrate and nitrite curing salts on lipolysis in dry sausages produced using a rapid fermentation process Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 206 1998 217 221
40. H. Negishi, E. Yamamoto, and T. Kuwata The origin of the 30 kDa component appearing during post mortem ageing of bovine muscle Meat Science 42 1996 289 303
41. D.R. Osborne, and P. Voogt Análisis de los nutrientes de los alimentos 1986 Acribia Zaragoza
42. M.A. Paleari, G. Beretta, F. Colombo, S. Foschini, G. Bertolo, and S. Camisasca Buffalo meat as a salted and cured product Meat Science 54 2000 565 567
43. M.A. Paleari, V.M. Moretti, G. Beretta, T. Mentasti, and C. Bersani Cured products from different animal species Meat Science 63 2003 485 489
44. I.F. Penny The enzymology of conditioning R.A. Lawrie Developments in meat science 1980 Applied Science Publishers Ltd London 115
45. F. Peña, V. Domenech, and M. Molera Composición de la canal de ciervas (Cervus elaphus) de Sierra Morena. Periodo estival Archivos de Zootecnia 42 1993 115 124
46. M.A. Porzio, and A.M. Pearson Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrilamide gel electrophoresis Bioquimica et Biophysica Acta 490 1977 35 43
47. P. Roncales, M. Aguilera, J.A. Beltrán, I. Jaime, and J.M. Peiró The effect of natural or artificial on the ripening and sensory quality of a mould-covered dry sausage International Journal of Food Science and Technology 26 1991 83 89
48. A. Salghetti Elementi strutturali ed economici degli allevamenti di ungulate selvatici in Italia Annali Facoltà Medicina Veterinaria Università Parma 11 1991 87 173
49. J. Samelis, G. Aggelis, and J. Metaxopoulos Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages Meat Science 35 1993 371 385
50. A.W.J. Savage, P.D. Warriss, and P.D. Jolley The amount and composition of the proteins in drip from store pig meat Meat Science 27 1990 289 303
51. G. Semiadi, T.N. Barry, and P.D. Muir Growth, milk intake and behaviour of artificially reared sambar deer (Cervus unicolor) and red deer (Cervus elaphus) fawns Journal of Agricultural Science 121 1993 273 281
52. L.H. Stahnke Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredients levels. Part I Meat Science 41 1995 179 191
53. J.M. Stevenson, D.L. Seman, and R.P. Littlejohn Seasonal variation in veninson quality of mature, farmed red deer stags in New Zealand Journal of Animal Science 70 1992 1389 1396
54. M.V. Toledo, M.D. Selgas, M.C. Lasas, J.A. Ordóñez, and M.L. García Effect of selected mould strains on proteolysis in dry fermented sausages Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 204 1997 385 390
55. H. Vergara, L. Gallego, A. García, and T. Landete-Castillejos Conservation of Cervus elaphus meat in modified atmospheres Meat Science 65 2003 779 783
56. Verplaetse, A. (1994). Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products. In Proceedings of the 40th international congress on meat science and technology (pp. 45-65). The Hague, The Netherlands.
57. Verplaetse, A., Debosschere, M., & Demeyer, D. (1989). Proteolysis during dry sausages ripening. In Proceedings of the 35th international congress of meat science and technology (pp. 815-818). Copenhagen, Denmark.
58. M. Vioque, F. Prados, A. Pino, J. Fernández-Salguero, and R. Gómez Embutidos crudos curados elaborados con carne de venado: características físico-químicas y composición de ácidos grasos Eurocarne 122 2003 51 56
59. L.A. Volpelli, R. Valusso, M. Morgante, P. Pittia, and E. Piasentier Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding Meat Science 65 2003 555 562
60. A.G. Weeds, and B. Pope Studies on the chymotryptic digestion of myosin. Effects of divalent cations on proteolytic susceptibility Journal of Molecular Biology 111 1977 129 157
61. E. Wiklund, T.R. Manley, R.P. Littlejohn, and J.M. Stevenson-Barry Fatty acid composition and sensory quality of Musculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture Journal of the Science of Food and Agriculture 83 2003 419 424
62. E. Wiklund, J. Pickova, S. Sampels, and K. Lundström Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L.) grazed on natural pasture or fed a commercial feed mixture Meat Science 58 2001 293 298
63. G. Zomborszky, I. Szentmihályi, I. Sarudi, P. Horn, and C.S. Szabó Nutrient composition of muscles in deer and boar Journal of Food Science 61 1996 625 635