Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast

European Food Research and Technology

Volumn 236, Issue 3, 2013, Pages 405-417

  Lorenzo, José M ^a   Bermúdez, Roberto ^a   Franco, Daniel ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Duck breast; Free amino acid; Free fatty acid; Physico chemical properties; SDS PAGE

Indexed keywords

AMINO ACIDS; CHEMICAL MODIFICATION; CHLORINE COMPOUNDS; CURING; DEHYDRATION; FATTY ACIDS;

AMINO ACID COMPOSITIONS; DEHYDRATION PROCESS; DUCK BREAST; FREE AMINO ACIDS; FREE FATTY ACID; PHYSICO - CHEMICAL PARAMETERS; SDS PAGE; TEXTURAL PROPERTIES;

DRYING;

EID: 84874002664     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1906-5     Document Type: Article

References (69)

1. Weimin X, Xinglian X, Guanghong Z, Daoying W, Chunbao L (2008) Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chem 110: 279-284.
2. Dartagnan (2011) http://www. dartagnan. com/51215/565781/Dry-Cured-Meats-Ham/Dry-Cured-Duck-Prosciutto-Ready-to-Slice-or-Cube. html.
3. Lorenzo JM, Purriños L, Temperan S, Bermudez R, Tallón S, Franco D (2010) Physicochemical and nutritional composition of dry-cured duck breast. Poult Sci 90: 931-940.
4. Toldrá F (2006) The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends Food Sci Technol 17: 164-168.
5. Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA (1994) Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Sci 37: 217-227.
6. Yang H, Ma C, Qiao F, Song Y, Du M (2005) Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Sci 71: 670-675.
7. ISO (International Organization for Standardization) (1997) Determination of moisture content, ISO 1442: 1997 standard. In International standards meat and meat products. Genève, Switzerland: International Organization for Standardization.
8. Bourne MC (1978) Texture profile analysis. Food Technol 32: 62-66.
9. Folch J, Lees M, Stanley GHS (1957) A simple method for the insolation and purification of total lipides from animal tissues. J Biol Chem 226: 497-509.
10. García-Regueiro JA, Gilbert J, Díaz I (1994) Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography. J Chromatogr A 667: 225-233.
11. Carreau JP, Dubac JP (1978) Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts. J Chromatogr A 151: 384-390.
12. Alonso ML, Álvarez A, Zapico J (1994) Rapid analysis of free amino acids in infant foods. J Liquid Chromatogr 17: 4019-4030.
13. van Wandelen C, Cohen S (1997) Using quaternary high-performance liquid chromatography eluent systems for separating 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate-derivatized amino acid mixtures. J Chromatogr A 763: 11-22.
14. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 681-685.
15. Lücke FK (1994) Fermented meat products. Food Res Int 27: 299-307.
16. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2001) Effect of the interaction between low tyramine-producing Lactobacillus and proteolytic Staphylococci on biogenic amines production during ripening and storage of dry sausages. Int J Food Microbiol 65: 113-123.
17. Mateo J, Domínguez MC, Aguirrezábal MM, Zumalacárregui JM (1996) Taste compounds in chorizo and their changes during ripening. Meat Sci 44: 245-254.
18. Franco I, Prieto B, Cruz JM, López M, Carballo J (2002) Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage. Food Chem 78: 339-345.
19. Gimeno O, Ansorena D, Astiasarán I, Bello J (2000) Characterization of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chem 69: 195-200.
20. Salgado A, García-Fontán MC, Franco I, López M, Carballo J (2006) Effect of type of manufacture (homemade or industrial) on biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage). Food Control 17: 213-221.
21. Salgado A, García-Fontán MC, Franco I, López M, Carballo J (2005) Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial). Food Chem 92: 413-424.
22. Wang DY, Zhu YZ, Xu WM (2009) Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Poult Sci 88: 221-226.
23. Melgar MJ, Sanchez-Monje JM, Bello J (1990) Estudio de los cambios experimentados en las propiedades químicas de la graso del jamón durante su curado. Grasas Aceites 41: 299-306.
24. Gambotti CC, Gandemer G, Rousset S (1999) Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. Food Chem 64: 13-19.
25. Guerrero L, Gou P, Arnau J (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci 52: 267-273.
26. Bozkurt H, Bayram M (2006) Colour and textural attributes of sucuk during ripening. Meat Sci 73: 344-350.
27. Perez-Alvarez JA, Sayes-Barbare ME, Fernandez-Lopez J, Aranda-Catala V (1999) Physicochemical characteristics of Spanish type dry-cured sausage. Food Res Int 32: 599-607.
28. Alvarado C, McKee S (2007) Marination to improve functional properties and safety of poultry meat. J Appl Poult Res 16: 113-120.
29. Szczesniak AS (2002) Texture is a sensory property. Food Qual Prefer 13: 215-225.
30. Buscailhon S, Gandemer G, Monin G (1994) Time-related changes in intramuscular lipids of French dry cured ham. Meat Sci 37: 245-255.
31. Zhou G, Zhao G (2007) Biochemical changes during processing of traditional Jinhua ham. Meat Sci 77: 114-120.
32. Navarro JL, Nadal MI, Izquierdo L, Flores J (1997) Lipolysis in dry cured sausages as affected by processing conditions. Meat Sci 45: 161-168.
33. Hernandez P, Navarro JL, Toldrá F (1999) Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. Meat Sci 51: 123-128.
34. Motilva MJ, Toldrá F, Flores J (1992) Assay of lipase and esterase activities in fresh pork meat and dry-cured ham. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung 195: 446-450.
35. Martín L, Córdoba JJ, Ventanas J, Antequera T (1999) Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Meat Sci 51: 129-134.
36. Timón ML, Martín L, Petrón MJ, Jurado A, García C (2002) Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding. J Sci Food Agric 82: 186-191.
37. Xu W, Xu X, Zhou G (2008) Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chem 110: 279-284.
38. Flores J, Nieto P, Bermell S, Alberola J (1987) Cambios en los ácidos grasos de los lípidos del jamón durante el proceso de curado. I. Magro de jamón. Revista de Agroquímica y Tecnología de Alimentos 27: 599-607.
39. Antequera T (1990) Evolución del componente lipídico durante la maduración del jamón de cerdo Ibérico. Ph. D. Doctoral Thesis. University of Extremadura, Spain.
40. Díaz I (1993) Modificaciones de la composición lipídica durante procesos tecnológicos del jamón curado. Ph. D. Doctoral Thesis. Universidad Autonoma de Barcelona, Spain.
41. Antequera T, Córdoba JJ, Ruíz J, Martín L, García C, Bermúdez ME (1993) Liberación de ácidos grasos durante la maduración del jamón Ibérico. Revista Española de Ciencia y Tecnología de los Alimentos 33: 197-208.
42. Antequera T, García C, López C, Ventanas J, Asensio MA, Córdoba JJ (1994) Evolution of different physico-chemical parameters during ripening of Iberian ham from Iberian (100 %) and Iberian × Duroc pigs (50 %). Revista Española de Ciencia y Tecnología de los Alimentos 34: 178-190.
43. Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianca F (1999) Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. Food Chem 64: 13-19.
44. Lorenzo JM, García Fontán MC, Franco I, Carballo J (2008) Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives. Food Control 19: 1148-1158.
45. Martín L, Antequera T, Ventanas J, Benítez-Donoso R, Córdoba JJ (2001) Free amino acids and other non-volatile compounds formed during processing of Iberian ham. Meat Sci 59: 363-368.
46. Ruiz J, Ventanas J, Cava R, Andrés A, García C (1999) Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci 52: 19-27.
47. Toldrá F, Aristoy MC, Flores M (2000) Contribution of muscle aminopeptidases to flavour development in dry-cured ham. Food Res Int 33: 181-185.
48. Zhao GM, Zhou GH, Tian W, Xu XL, Wang YL, Luo X (2005) Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham. Meat Sci 71: 612-619.
49. Buscailhon S, Monin G, Cornet M, Bousset J (1994) Time related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham. Meat Sci 37: 449-456.
50. Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G (1993) Sensory property relationships to chemical data of Italian type dry-cured ham. J Food Sci 58: 968-972.
51. Virgili R, Parolari G, Soresi Bordini C, Schivazappa C (1999) Free amino acids and dipeptides in dry-cured ham. J of Muscle Foods 10: 119-130.
52. Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D (1997) Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the deharing technique. Meat Sci 47: 29-47.
53. Virgili R, Saccani G, Gabba L, Tanzi E, Soresi Bordini C (2007) Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT Food Sci Technol 40: 871-878.
54. Flores M, Aristoy MC, Toldrá F (1997) Curing agents affect aminopeptidase activity from porcine skeletal muscle. Zeitschrift für Lebensmittel Untersuchung und Forschung A 205: 343-346.
55. Toldrá F, Aristoy MC, Part C, Cerveró C, Rico E, Motilva MJ (1992) Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. J Food Sci 57: 816833.
56. Liu Y, Xu XL, Zhou GH (2007) Changes in taste compounds of duck during processing. Food Chem 102: 22-26.
57. García-Garrido JA, Quiles-Zafra R, Tapiador J, Luque de Castro MD (2000) Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. Meat Sci 56: 1-6.
58. Sarraga C, Gil M, Garcia-Regueiro JA (1993) Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs. J Sci Food Agric 62: 71-75.
59. Zhu SW, Hu JX (1993) Studies on Jinhua ham tastes and taste substances. Food Sci 159: 8-11.
60. Toldrá F, Rico E, Flores J (1993) Cathepsin B, D, H and L activities in the processing of dry-cured ham. J Sci Food Agric 62: 157-161.
61. Toldrá F, Flores M (1998) The role of muscle protease and lipases in flavour development during the processing of dry-cured ham. Crit Rev Food Sci 38: 331-352.
62. Larrea V, Hernando I, Quiles A, Lluch MA, Pérez-Munuera I (2006) Changes in protein during Teruel dry-cured ham processing. Meat Sci 74: 586-593.
63. Tabilo G, Flores M, Fiszman SM, Toldrá F (1999) Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Sci 51: 255-260.
64. Thorainsdottir KA, Arasonm S, Geirsdotir M, Bogason SG, Kristbergsson K (2002) Changes in myofibrilar proteins during processing of salted cod (Gadus morhua) determined by electrophoresis and differential scanning calorimetry. Food Chem 77: 327-335.
65. Mauriello G, Casaburi A, Villani F (2002) Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmatic proteins and use of selected strains in the production of "Naples type" salami. J Appl Microbiol 92: 482-490.
66. García de Fernando GD, Fox PF (1991) Study of proteolysis during the processing of dry fermented pork sausage. Meat Sci 30: 367-383.
67. Hughes MC, Kerry JP, Arendt EK, Kenneally PM, McSweeney PLH, O'Neill EE (2002) Characterization of proteolysis during ripening of semi-dry fermented sausages. Meat Sci 62: 205-216.
68. Ruiz AG, Mariscal C, Soriano A (2007) Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages. Meat Sci 76: 74-85.
69. Diaz O, Fernandez M, Garcia de Fernando GD, de la Hoz L, Ordóñez JA (1997) Proteolysis in dry fermented sausages: the effect of selected exogenous proteases. Meat Sci 46: 115-128.