Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 137-149

  Lorenzo, José M ^a   García Fontán, María C ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Additives; Cured meat products; Dry cured lac n; Lipolysis; Protein extractability; Proteolysis

Indexed keywords

ACTIN; AMINO ACID; ASCORBIC ACID; CITRATE SODIUM; FATTY ACID; FOOD ADDITIVE; GLUCOSE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN; NITROGEN; SODIUM NITRATE; SODIUM NITRITE;

ARTICLE; EXTRACTION; FOOD PROCESSING; LIPOLYSIS; MEAT; PROTEIN DEGRADATION; SARCOPLASM; SPAIN; SWINE; TECHNOLOGY;

LACON; SUIDAE;

EID: 41549166451     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.002     Document Type: Article

References (53)

1. Alonso M.L., Álvarez A.I., and Zapico J. Rapid analysis of free amino acids in infant foods. Journal of Liquid Chromatography 17 (1994) 4019-4030
2. Antequera, T. (1990). Evolución del componente lipi{dotless}́dico durante la maduración del jamón de cerdo Ibérico. Ph. Doctoral Thesis. University of Extremadura, Spain.
3. Antequera T., Córdoba J.J., Rui{dotless}́z J., Marti{dotless}́n L., Garci{dotless}́a C., Bermúdez M.E., et al. Liberación de ácidos grasos durante la maduración del jamón Ibérico. Revista Española de Ciencia y Tecnologi{dotless}́a de los Alimentos 33 (1993) 197-208
4. Antequera T., Garci{dotless}́a C., López C., Ventanas J., Asensio M.A., and Córdoba J.J. Evolution of different physico-chemical parameters during ripening Iberian ham from Iberian (100%) and Iberian x Duroc pigs (50%). Revista Española de Ciencia y Tecnologi{dotless}́a de los Alimentos 34 (1994) 178-190
5. Antequera M.T., and Marti{dotless}́n L. Reacciones qui{dotless}́micas y bioqui{dotless}́micas que se desarrollan durante la maduración del jamón Ibérico. In: Ventanas J. (Ed). Tecnologi{dotless}́a del jamón Ibérico (2001), Mundi-Prensa, Madrid 293-322
6. Astiasarán I., Beriai{dotless}́n M.J., Melgar J., Sánchez-Monje J.M., Villanueva R., and Bello J. Estudio comparativo de las caracteri{dotless}́sticas de jamones curados de cerdo blanco elaborados con distinta tecnologi{dotless}́a. Revista de Agroqui{dotless}́mica y Tecnologi{dotless}́a de Alimentos 28 (1988) 519-528
7. Balderas B., Galán Soldevilla H., Márquez Prieto L., Peralta Fernández A., Ciudad González N., and León Crespo F. Evolución del índice de acidez de la grasa subcutánea de jamones con distintos periodos de salazón durante las fases de post-salado y estufaje. Alimentaria 241 (1993) 27-29
8. Buscailhon S., Gandemer G., and Monin G. Time-related changes in intramuscular lipids of French dry-cured ham. Meat Science 37 (1994) 245-255
9. Buscailhon S., Monin G., Cornet M., and 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
10. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., and Parolari G. Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science 58 (1993) 968-972
11. Córdoba, J.J. (1990). Transformación de los componentes nitrogenados durante la maduración del jamón de cerdo Ibérico. Ph. Doctoral Thesis. University of Extremadura, Spain.
12. Córdoba J.J., Antequera T., Ventanas J., López-Bote C., Garci{dotless}́a C., and Asensio M.A. Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Science 37 (1994) 217-227
13. Coutron-Gambotti C., Gandemer G., Rousset S., Maestrini O., and Casabianca F. Reducing salt content of dry-cured ham: Effect on lipid composition and sensory attributes. Food Chemistry 64 (1999) 13-19
14. De Prado, C. (1988). Maduración del jamón de cerdo Ibérico (Jabugo): fenómenos proteoli{dotless}́ticos. Ph. Doctoral Thesis. University of León, Spain.
15. Díaz, I. (1993). Modificaciones de la composición lipidica durante procesos tecnológicos del jamón curado. Ph. Doctoral Thesis. Universidad Autónoma de Barcelona, Spain.
16. Flores J., Biron C., Izquierdo L., and Nieto P. Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat. Meat Science 23 (1988) 253-262
17. Flores J., Nieto P., Bermell S., and Alberola J. Cambios en los ácidos grasos de los li{dotless}́pidos del jamón durante el proceso de curado. I. Magro de jamón. Revista de Agroqui{dotless}́mica y Tecnologi{dotless}́a de Alimentos 27 (1987) 599-607
18. Folch J., Lees M., and Stanley G.H.S. A simple method for isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 497-509
19. Gandemer G. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science 62 (2002) 309-321
20. Garci{dotless}́a de Fernando G., and Fox P.F. Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science 30 (1991) 367-383
21. Garci{dotless}́a I., Díaz V., and Zumalacárregui J.M. Changes in proteins during the ripening of Spanish dried beef "cecina". Meat Science 46 (1997) 379-385
22. Garci{dotless}́a I., Díaz V., and Zumalacárregui J.M. Changes in nitrogen fractions and free amino acids during ripening of Spanish dried beef cecina. Journal of Muscle Foods 9 (1998) 257-266
23. th annual reciprocal meat conference of the American Meat Science Association, Fargo (North Dakota), USA (pp.87-91).
24. Haefeli R.J., and Glaser D. Taste responses and thresholds obtained with the primary amino acids in humans. Lebensmittel Wissenschaft und Technologie 23 (1990) 523-527
25. Johansson G., Berdagué J.L., Larsson M., Tran N., and Borch E. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science 38 (1994) 203-218
26. Koohmaraie M., Kennick W.H., Elgasim E.A., and Anglemier A.F. Effect of prerigor pressurization on the activity of calcium activated factor. Journal of Food Science 49 (1984) 680-684
27. Lorenzo J.M., Prieto B., Carballo J., and Franco I. Compositional and degradative changes during the manufacture of dry-cured "lacón". Journal of the Science of Food and Agriculture 83 (2003) 593-601
28. Maga J.A. Flavour potentiators. Critical Reviews in Food Science and Nutrition 18 (1983) 231-312
29. Marra A.I., Salgado A., Prieto B., and Carballo J. Biochemical characteristics of dry-cured lacón. Food Chemistry 67 (1999) 33-37
30. Marti{dotless}́n L., Antequera T., Ventanas J., Beni{dotless}́tez-Donoso R., and Córdoba J.J. Free amino acids and other non-volatile compounds formed during processing of Iberian ham. Meat Science 59 (2001) 363-368
31. Marti{dotless}́n L., Córdoba J.J., Antequera T., Timón M.L., and Ventanas J. Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science 49 (1998) 145-153
32. Marti{dotless}́n L., Córdoba J.J., Ventanas J., and Antequera T. Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Meat Science 51 (1999) 129-134
33. Matsukura U., Okitani A., Nishimura T., and Katoh H. Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L. Biochimica Biophysica Acta 662 (1981) 41-47
34. Monin G., Marinova P., Talmant A., Martin J.F., Cornet M., Lanore D., et al. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat Science 47 (1997) 29-47
35. Ouali A., Garrel N., Obled A., Deval C., Valin C., and Penny I.F. 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
36. Porzio M.A., Pearson A.M., and Cornforth D.P. M-line protein: Presence of two non-equivalent high molecular weight components. Meat Science 3 (1979) 31-41
37. Presidencia del Gobierno (1977). Orden del 31 de Enero de 1977 por la que se establecen los métodos oficiales de análisis de aceites y grasas, cereales y derivados, productos lácteos y productos derivados de la uva. B.O.E n° 167 (14-7-1977).
38. th annual reciprocal meat conference of the American Meat Science Association, Fargo (North Dakota), USA (pp.116-123).
39. Rui{dotless}́z J., Garci{dotless}́a C., Díaz M.C., Cava R., Tejeda J.F., and Ventanas J. Dry cured Iberian ham non-volatile components as affected by the length of the curing process. Food Research International 32 (1999) 643-651
40. Schivazappa C., Saccani G., Virgili R., and Soresi-Bordini C. Evoluzione degli amminoacidi liberi durante la stagionatura del prosciutto crudo tipico. Industria Conserve 70 (1995) 377-385
41. Schlenk H., and Gellerman J.L. Esterification of fatty acids with diazomethane on a small scale. Analytical Chemistry 32 (1960) 1412-1414
42. Schwartz W.N., and Bird J.W.C. Degradation of myofibrillar proteins by cathepsins B and D. Biochemistry 191 (1977) 487-491
43. Timón M.L., Marti{dotless}́n L., Petrón M.J., Jurado A., and Garci{dotless}́a C. Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding. Journal of the Science of Food and Agriculture 82 (2002) 186-191
44. Toldrá F., Aristoy M.C., Part C., Cerveró C., Rico E., Motilva M.J., et al. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. Journal of Food Science 57 (1992) 816-818
45. Toldrá F., and Flores J. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Critical Reviews in Food Science and Nutrition 38 (1998) 331-352
46. Toldrá F., Miralles M.C., and Flores J. Protein extractability in dry-cured ham. Food Chemistry 44 (1992) 391-394
47. Toldrá F., Rico E., and Flores J. Cathepsin B, D, H and L activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture 62 (1993) 157-161
48. Veiga A., Cobos A., Ros C., and Díaz O. Chemical and fatty acid composition of "Lacón gallego" (dry-cured pork foreleg): Differences between external and internal muscles. Journal of Food Composition and Analysis 16 (2003) 121-132
49. Ventanas J., Córdoba J.J., Antequera T., Garci{dotless}́a C., López-Bote C., and Asensio M.A. Hydrolysis and Maillard reactions during ripening of Iberian ham. Journal of Food Science 57 (1992) 813-815
50. thInternacional Congress of Meat Science and Technology (1989), Copenhaguen, Denmark 815-818
51. Vilar I., Garci{dotless}́a Fontán M.C., Prieto B., Tornadijo M.E., and Carballo J. A survey on the mirobiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product. Journal of Applied Microbiology 89 (2000) 1018-1026
52. Virgili R., Parolari G., Soresi Bordini C., and Schivazappa C. Free amino acids and dipeptides in dry-cured ham. Journal of Muscle Foods 10 (1999) 119-130
53. Virgili R., Saccani G., Gabba L., Tanzi E., and Soresi Bordini C. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT - Food Science and Technology 40 (2007) 871-878