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Food Res Int

Title:		Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Author(s):		Lopez-Pedrouso M; Perez-Santaescolastica C; Franco D; Carballo J; Zapata C; Lorenzo JM;
Address:		"Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain. Centro Tecnologico de la Carne de Galicia, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas 32900, Ourense, Spain. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain. Electronic address: jmlorenzo@ceteca.net"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190117
Issue:
Page Number:		635 - 642
DOI:		10.1016/j.foodres.2019.01.037
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"High pressure processing (HPP) is currently being developed to increase the shelf-life of sliced dry-cured ham in convenience package without detrimental effects on texture and sensorial characteristics. This study is focused on protein degradation under pressure conditions and its contribution to taste and aroma. Samples of sliced dry-cured ham undergone HPP (600?ª+Pa, 0-35?ª+ degrees C) were analyzed from different approaches including proteomic and chemical analysis (amino acids and volatile compounds). Proteomic analysis revealed that high-pressure conditions caused a higher level of proteolysis, displaying that actin (ACTC1) was differentially degraded, unlike myosin. Furthermore, main Strecker metabolites-isoleucine and leucine-were more abundant at lower temperatures as opposed to 2-methyl butanal and 3-methyl butanal under HPP. Moreover, this study confirmed that HPP affected positively linear aldehydes (pentanal, hexanal, heptanal and nonanal) because of produce a decrease of them, which could improve flavor and taste of dry-cured ham"
Keywords:		Actins Aldehydes/analysis Amino Acids/analysis Animals Biomarkers Meat Products/*analysis Odorants/*analysis Oxidation-Reduction Pork Meat/*analysis *Pressure *Proteolysis Proteomics Swine *Taste Temperature Volatile Organic Compounds/analysis Linear and;
Notes:		"MedlineLopez-Pedrouso, M Perez-Santaescolastica, C Franco, D Carballo, J Zapata, C Lorenzo, J M eng Research Support, Non-U.S. Gov't Canada 2019/06/24 Food Res Int. 2019 Aug; 122:635-642. doi: 10.1016/j.foodres.2019.01.037. Epub 2019 Jan 17"