Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

Meat Science

Volumn 79, Issue 4, 2008, Pages 784-794

  Roseiro, L C ^a   Santos, C ^a   Sol, M ^a   Borges, M J ^a   Anjos, M ^a   Goncalves H ^a   Carvalho, A S ^a  

^a INETI   (Portugal)

Author keywords

Dry fermented sausage; Free amino acids; Peptides; Proteolysis; Ripening; Salt addition

Indexed keywords

EID: 45249116840     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.012     Document Type: Article

References (46)

1. Aristoy M.C., and Toldrá F. Deproteinization techniques for HPLC amino acid analyses in fresh pork muscle and dry cured ham. Journal of Agriculture and Food Chemistry 39 (1991) 1792-1795
2. Aristoy M.C., and Toldrá F. In: Charalambous G. (Ed). Food flavors: generation, analysis and process influence (1995), Elsevier Science, Amsterdam 1323
3. Armero E., Baselga M., Aristoy M.C., and Toldrá F. Effects of sire types and sex on pork muscle exopeptidase activity and the content of natural dipeptides and free amino acids. Journal of the Science of Food and Agriculture 79 (1999) 1280-1284
4. Armero E., Barbosa J.A., Toldrá F., Baselga M., and Pla M. Effect of the terminal sire and sex on pork muscle cathepsin (B, B+L and H), cysteine proteinases inhibitors and lipolytic enzyme activities. Meat Science 51 (1999) 185-189
5. Beriain M.J., Lizaso G., and Chasco J. Free amino acids and proteolysis involved in "salchichon" processing. Food Control 11 (2000) 41-47
6. Bolumar T., Nieto P., and Flores J. Acidity, proteolysis and lipolysis changes in rapid cured fermented sausage dried at different temperatures. Food Science and Technology International 7 (2001) 269-276
7. 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
8. Cantoni C., D'Aubert S., and Bresclani G.M. Microbiology and biochemistry of the ripening of sausages. Ristorazione Colletiva 10 (1985) 87-95
9. Córdoba J.J., Antequera T., Garci{dotless}́a C., Ventanas J., López-Bote C., and Asensio M.A. Evolution of free amino acids and amines during ripening of Iberian cured ham. Journal of Agriculture and Food Chemistry 42 (1994) 2296-2301
10. De Masi T.W. Nonprotein nitrogen (NPN) and free amino acid content of dry fermented and nonfermented sausages. Meat Science 27 (1990) 1-12
11. Demeyer, D., Blom, H., Hinrichsen, L., Johansson, G., Molly, K., Montel, C., Pérez-Martinez, G., Sandtorv, B. F., Talon, R., Verplaetse, A. & VanCleemputt, I. (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.
12. Diaz O., Fernandez M., Garcia de Fernando G.D., Hoz L., and Ordonez J.A. Effect of the addition of pronase E on the proteolysis in dry fermented sausages. Meat Science 34 (1993) 205-216
13. Diaz O., Fernandez M., Garcia de Fernando G.D., Hoz L., and Ordonez J.A. Effect of the addition of papain on the dry fermented sausage proteolysis. Journal Science Food Agriculture 71 (1996) 13-21
14. Directive 98/64/EC. (1998). Feedingstuffs - methods of analysis. (OJ L 257, 19.9.1998)?.
15. Flores M., Aristoy M.C., Spanier A.M., and Toldrá F. Non-volatile components effects on quality of Serrano dry-cured ham as related to processing time. Journal of Food Science 62 (1997) 1235-1239
16. Garcia de Fernando G.D., and Fox P.F. Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science 30 (1991) 367-383
17. Henriksen A.P., and Stahnke L.H. Sensory and chromatographic evaluations of water soluble fractions from dried sausages. Journal of Agriculture Food Chemistry 45 (1997) 2679-2684
18. Hughes M.C., Kerry J.P., Arendt E.K., Kenneally P.M., McSweeney P.L.H., and O'Neill E.E. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62 (2002) 205-216
19. Johansson G., Berdagué J.L., Larson M., Trane N., and Borch E. Lipolysis, proteolysis and formation of volatile components during ripening of fermented sausages with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science 38 (1994) 203-218
20. Martin L., Cordoba L.L., Antequera T., Timón M.L., and Ventanas J. Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science 49 2 (1998) 145-153
21. Mateo J., Dominguez M.C., Aguirrezábal M.M., and Zumalacárregui J.M. Taste compounds in chorizo and their changes during ripening. Meat Science 44 (1996) 245-254
22. Molly M.C., Demeyer D., Johansson G., Raemaekers M., Ghistelink M., and Geenen I. The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of an European project. Food Chemistry 59 (1997) 539-545
23. Motilva M.J., Toldrá F., Nieto P., and Flores J. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chemistry 48 (1993) 121-125
24. Ordonez J.A., Hierro E.M., Bruna J.M., and Hoz L. Changes in the components of dry fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 39 4 (1999) 329-367
25. Pearson D. In laboratory techniques in food analysis (1973), Butterworths, London (p. 170)
26. Pezacki W., and Pezacka E. Effect of production process and storage on the activity of tissue peptidases in fermented sausages. Acta Polonica Alimentaria 12 (1986) 121-133
27. Rodriguez M., Núñez F., Córdoba J.J., Bernudez M.E., and Asensio M.A. Evaluation of proteolytic activity of microorganisms isolated from dry-cured ham. Journal of Applied Microbiology 85 (1998) 905-912
28. Roseiro C., Santos C., Sol M., Silva L., and Fernandes I. Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added. Meat Science 74 (2006) 557-563
29. Rosell C.M., and Toldrá F. 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 (1998) 117-122
30. Ruiz J., Garcia C., Diaz 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
31. Selgas M.D., Garcia M.L., Garcia de Fernando G.D., and Ordonez J.A. Lipolytic and proteolytic activity of micrococci isolated from dry fermented sausages. Fleischwirtsch 73 (1993) 1164-1166
32. Sentandreu M.A., and Toldrá F. Dipeptidylpeptidase activities along the processing of Serrano dry-cured ham. European Food Research and Technology 213 (2001) 83-87
33. Stahnke, L. H. (2002). Recent research developments in quality of meat and meat products. In F. Toldra (Ed.), Research Signpost. India, 193.
34. Stahnke L.H. Flavor formation in fermented sausages - the influence of bacteria. Brazilian Journal of Food Technology 6 special issue (2003) 112-118 49th International Congress of Meat Science and Technology, Campinas, Brazil
35. Toldrá, F. 1992. The enzymology of dry curing of meat products. In Smulders, J. M., Toldrá, F., Flores, J., Prieto, M. (Eds.), New technologies for meat and meat products (pp. 209-231) Nijmegen. The Netherlands: Audet.
36. Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 49 (1998) s101-s110
37. Toldrá F. Biochemical proteolysis basis for improved processing of dry-cured meats. In: Leo M.L., Nollet, and Toldrá Fidel. (Eds). Advanced technologies for meat processing (2006), CRC Press, Taylor and Francis Group, Boca Raton, FL (pp. 33487-2742)
38. Toldrá F. The role of muscle enzymes in dry cured meat products with different drying conditions. Trends in Food Science and Technology 17 (2006) 164-168
39. Toldrá F., Rico E., and Flores J. Activities of pork muscle proteases in model cured meat systems. Biochimie 74 (1992) 291-296
40. Toldrá F., Rico E., and Flores J. Cathepsin B, D, H and L activities in the processing of dry-cured ham. Journal Science Food Agriculture 62 (1993) 157-161
41. Toldrá F., Cerveró M.C., and Part C. Porcine aminopeptidase activity as affected by curing agents. Journal of Food Science 58 (1993) 724
42. Toldrá F., Aristoy M.C., and Flores M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International 33 (2000) 181-185
43. Toldrá F., Flores M., Aristoy M.C., Virgili R., and Parolari G. Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs. Journal of the Science of Food and Agriculture 71 (1996) 124-128
44. Verpaletse, A., Demeyer, D., Gerard, S. & Buys, E. (1992). Endogenous and bacterial proteolysis in dry sausage fermentation. In Proceedings of the 38th international congress of meat science and technology (pp. 851-854) France: Clermont Ferrand.
45. Virgili R., Parolari G., Schivazappa C., Soresi Bordini C., and Borri M. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. Journal of Food Science 60 (1995) 1183-1186
46. Visser S. Proteolytic enzymes and their relation to cheese ripening. Journal of Dairy Science 49 (1993) 329-350