2,125
Views
10
CrossRef citations to date
0
Altmetric
Original Article

Protein degradation, color and textural properties of low sodium dry cured beef

, , , , , & show all
Pages 487-498 | Received 08 Nov 2018, Accepted 22 Feb 2019, Published online: 01 Apr 2019

References

  • Kun, S.; Yu-Miao, L.; Bao-Zhong, S.; Hua-Wei, S.; Hai-Peng, L.; Li, Z.; Yuan-Hua, L.; Hong-Bo, L.; Yang, Z. Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage. J. Food Process. Preserv. 2017, 41(4), e13059. DOI: 10.1111/jfpp.13059.
  • Candek-Potokar, M.; Skrlep, M. Factors in Pig Production that Impact the Quality of Dry-Cured Ham: A Review. Animal. 2012, 6(2), 327–338. DOI: 10.1017/S1751731111001625.
  • Inguglia, E. S.; Zhang, Z.; Tiwari, B. K.; Kerry, J. P.; Burgess, C. M. Salt Reduction Strategies in Processed Meat Products – A Review. Trends Food Sci. Technol. 2017, 59, 70–78. DOI: 10.1016/j.tifs.2016.10.016.
  • Aliño, M.; Grau, R.; Toldrá, F.; Blesa, E.; Pagán, M. J.; Barat, J. M. Physicochemical Properties and Microbiology of Dry-Cured Loins Obtained by Partial Sodium Replacement with Potassium, Calcium and Magnesium. Meat Sci. 2010, 85(3), 580–588. DOI: 10.1016/j.meatsci.2010.03.009.
  • Armenteros, M.; Aristoy, M. C.; Barat, J. M.; Toldrá, F. Biochemical and Sensory Changes in Dry-Cured Ham Salted with Partial Replacements of NaCl by Other Chloride Salts. Meat Sci. 2012, 90(2), 361–367. DOI: 10.1016/j.meatsci.2011.07.023.
  • Dos Santos Alves, L. A. A.; Lorenzo, J. M.; Gonçalves, C. A. A.; Dos Santos, B. A.; Heck, R. T.; Cichoski, A. J.; Campagnol, P. C. B. Impact of Lysine and Liquid Smoke as Flavor Enhancers on the Quality of Low-Fat Bologna-Type Sausages with 50% Replacement of NaCl by KCl. Meat Sci. 2017, 123, 50–56. DOI: 10.1016/j.meatsci.2016.09.001.
  • Zhu, C. Z.; Zhao, J. L.; Tian, W.; Liu, Y. X.; Li, M. Y.; Zhao, G. M. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions via Maillard Reaction. J. Food Sci. 2018, 83(1), 46–52. DOI: 10.1111/1750-3841.13996.
  • Zhang, Y.; Cheng, Q.; Yao, Y.; Guo, X.; Wang, R.; Peng, Z. A Preliminary Study: Saltiness and Sodium Content of Aqueous Extracts from Plants and Marine Animal Shells. Eur. Food Res. Technol. 2014, 238(4), 565–571. DOI: 10.1007/s00217-013-2136-1.
  • Guo, X. Y.; Peng, Z. Q.; Zhang, Y. W.; Liu, B.; Cui, Y. Q. The Solubility and Conformational Characteristics of Porcine Myosin as Affected by the Presence of L-Lysine and L-Histidine. Food Chem. 2015, 170, 212–217. DOI: 10.1016/j.foodchem.2014.08.045.
  • Campagnol, P. C. B.; Santos, B. A. D.; Morgano, M. A.; Terra, N. N. Application of Lysine, Taurine, Disodium Inosinate and Disodium Guanylate in Fermented Cooked Sausages with 50% Replacement of NaCl by KCl. Meat Sci. 2011, 87(3), 239–243. DOI: 10.1016/j.meatsci.2010.10.018.
  • Zhou, C.; Li, J.; Tan, S. Effect of L-Lysine on the Physicochemical Properties of Pork Sausage. Food Sci. Biotechnol. 2014, 23(3), 775–780. DOI: 10.1007/s10068-014-0104-6.
  • ISO Determination of nitrogen content. ISO 937:1978 Standard. International standards meat and meat products. International Organization for Standardization: Geneva, Switzerland, 1978.
  • Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J. V.; Benedito, J.; Lorenzo, J. M. Effect of Proteolysis Index Level on Instrumental Adhesiveness, Free Amino Acids Content and Volatile Compounds Profile of Dry-Cured Ham. Food Res. Int. 2018, 107, 559–566. DOI: 10.1016/j.foodres.2018.03.001.
  • Aro Aro, J. M.; Nyam-Osor, P.; Tsuji, K.; Shimada, K.-I.; Fukushima, M.; Sekikawa, M. The Effect of Starter Cultures on Proteolytic Changes and Amino Acid Content in Fermented Sausages. Food Chem. 2010, 119(1), 279–285. DOI: 10.1016/j.foodchem.2009.06.025.
  • Armenteros, M.; Heinonen, M.; Ollilainen, V.; Toldrá, F.; Estévez, M. Analysis of Protein Carbonyls in Meat Products by Using the DNPH-method, Fluorescence Spectroscopy and Liquid Chromatography–Electrospray Ionisation–Mass Spectrometry (LC–ESI–MS). Meat Sci. 2009, 83(1), 104–112. DOI: 10.1016/j.meatsci.2009.04.007.
  • Cui, C.; Zhou, X. S.; Zhao, M. M.; Yang, B. Effect of Thermal Treatment on the Enzymatic Hydrolysis of Chicken Proteins. Innovative Food Sci. Emerging Technol. 2009, 10(1), 37–41. DOI: 10.1016/j.ifset.2008.09.003.
  • Cui, B.; Zhang, Y.; Wang, F.; Jamali, M. A.; Wei, L.; Peng, Z. Technical Note: The Effect of Carcass Deboning Technique on the Meat Quality of Cattle. J. Anim. Sci. 2016, 94(10), 4427. DOI: 10.2527/jas.2016-0550.
  • Lorenzo, J. M.; Bermúdez, R.; Domínguez, R.; Guiotto, A.; Franco, D.; Purriños, L. Physicochemical and Microbial Changes during the Manufacturing Process of Dry-Cured Lacón Salted with Potassium, Calcium and Magnesium Chloride as a Partial Replacement for Sodium Chloride. Food Control. 2015, 50, 763–769. DOI: 10.1016/j.foodcont.2014.10.019.
  • Petrova, I.; Tolstorebrov, I.; Mora, L.; Toldrá, F.; Eikevik, T. M. Evolution of Proteolytic and Physico-Chemical Characteristics of Norwegian Dry-Cured Ham during Its Processing. Meat Sci. 2016, 121, 243–249. DOI: 10.1016/j.meatsci.2016.06.023.
  • Li, S.; Zheng, Y.; Xu, P.; Zhu, X.; Zhou, C. l-Lysine and L-Arginine Inhibit Myosin Aggregation and Interact with Acidic Amino Acid Residues of Myosin: The Role in Increasing Myosin Solubility. Food Chem. 2018, 242, 22–28. DOI: 10.1016/j.foodchem.2017.09.033.
  • Arnau, J.; Guerrero, L.; Sarraga, C. The Effect of Green Ham pH and NaCl Concentration on Cathepsin Activities and the Sensory Characteristics of Dry-Cured Hams. J. Sci. Food Agric. 1998, 77(3), 387–392. DOI: 10.1002/(SICI)1097-0010(199807)77:33.0.CO;2-H.
  • Armenteros, M.; Aristoy, M. C.; Toldrá, F. Effect of Sodium, Potassium, Calcium and Magnesium Chloride Salts on Porcine Muscle Proteases. Eur. Food Res. Technol. 2009, 229(1), 93–98. DOI: 10.1007/s00217-009-1029-9.
  • Zhao, C. J.; Schieber, A.; Gänzle, M. G. Formation of Taste-Active Amino Acids, Amino Acid Derivatives and Peptides in Food Fermentations – A Review. Food Res. Int. 2016, 89, 39–47. DOI: 10.1016/j.foodres.2016.08.042.
  • Armenteros, M.; Aristoy, M. C.; Barat, J. M.; Toldrá, F. Biochemical Changes in Dry-Cured Loins Salted with Partial Replacements of NaCl by KCl. Food Chem. 2009, 117(4), 627–633. DOI: 10.1016/j.foodchem.2009.04.056.
  • Katsiari, M.; Alichanidis, E.; Voutsinas, L.; Roussis, I. Proteolysis in Reduced Sodium Kefalograviera Cheese Made by Partial Replacement of NaCl with KCl. Food Chem. 2001, 73(1), 31–43. DOI: 10.1016/s0308-8146(00)00275-2.
  • Kęska, P.; Stadnik, J. Taste-Active Peptides and Amino Acids of Pork Meat as Components of Dry-Cured Meat Products: An In-Silico Study. J. Sens. Stud. 2017, 32(6), e12301. DOI: 10.1111/joss.12301.
  • Tamura, M.; Mori, N.; Miyoshi, T.; Koyama, S.; Kohri, H.; Okai, H. Practical Debittering Using Model Peptides and Related Compounds. Agric. Biol. Chem. 1990, 54(1), 41–51. DOI: 10.1080/00021369.1990.10869906.
  • Nyström, T.;. Role of Oxidative Carbonylation in Protein Quality Control and Senescence. Embo J. 2005, 24(7), 1311–1317. DOI: 10.1038/sj.emboj.7600599.
  • Kazemi, S.; Ngadi, M. O.; Gariépy, C. Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups. Food Bioprocess. Technol. 2011, 4(1), 102–106. DOI: 10.1007/s11947-009-0201-3.
  • Xu, P.; Zheng, Y.; Zhu, X.; Li, S.; Zhou, C. L-Lysine and L-Arginine Inhibit the Oxidation of Lipids and Proteins of Emulsion Sausage by Chelating Iron Ion and Scavenging Radical. Asian-Australas J. Anim. Sci. 2018, 31(6), 905–913. DOI: 10.5713/ajas.17.0617.
  • Li, Y.; Jiang, H.; Huang, G. Protein Hydrolysates as Promoters of Non-Haem Iron Absorption. Nutrients. 2017, 9(6), 609. DOI: 10.3390/nu9060609.
  • Sun, W.; Cui, C.; Zhao, M.; Zhao, Q.; Yang, B. Effects of Composition and Oxidation of Proteins on Their Solubility, Aggregation and Proteolytic Susceptibility during Processing of Cantonese Sausage. Food Chem. 2011, 124(1), 336–341. DOI: 10.1016/j.foodchem.2010.06.042.
  • Estévez, M.;. Protein Carbonyls in Meat Systems: A Review. Meat Sci. 2011, 89(3), 259–279. DOI: 10.1016/j.meatsci.2011.04.025.
  • Xiong, Y. L.; Noel, D. C.; Moody, W. G. Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt. J. Food Sci. 2010, 64(3), 550–554. DOI: 10.1111/j.1365-2621.1999.tb15083.x.
  • Russo, V.; Fontanesi, L.; Davoli, R.; Nanni Costa, L.; Cagnazzo, M.; Buttazzoni, L.; Virgili, R.; Yerle, M. Investigation of Candidate Genes for Meat Quality in Dry‐Cured Ham Production: The Porcine Cathepsin B (CTSB) and Cystatin B (CSTB) Genes. Anim. Genet.. 2015, 33(2), 123–131. DOI: 10.1046/j.1365-2052.2002.00835.x.
  • Garcíagarrido, J. A.; Quileszafra, R.; Tapiador, J.; Castro, L. D. Activity of Cathepsin B, D, H and L in Spanish Dry-Cured Ham of Normal and Defective Texture. Meat Sci. 2000, 56(1), 1. DOI: 10.1016/S0309-1740(00)00005-X.