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J Food Sci

Title:		Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
Author(s):		Li R; Geng C; Xiong Z; Cui Y; Liao E; Peng L; Jin W; Wang H;
Address:		"College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China. School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China. National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China"
Journal Title:		J Food Sci
Year:		2022
Volume:		20220717
Issue:		8
Page Number:		3366 - 3385
DOI:		10.1111/1750-3841.16242
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters"
Keywords:		Food Handling *Meat Products/analysis *Pork Meat Proteolysis *Volatile Organic Compounds/analysis Xuan'en ham dry-cured ham myofibrillar protein protein degradation sarcoplasmic protein;
Notes:		"MedlineLi, Rui Geng, Cuizhu Xiong, Zhemin Cui, Yingying Liao, E Peng, Lijuan Jin, Weiping Wang, Haibin eng No. 2014CFB886/Nature Science Foundation of Hubei Province/ D20190022/Enshi Prefecture Science and Technology Plan Research and Development Project/ 2022/07/18 J Food Sci. 2022 Aug; 87(8):3366-3385. doi: 10.1111/1750-3841.16242. Epub 2022 Jul 17"