Activities of pork muscle proteases in model cured meat systems

Toldrá, Fidel; Rico, Elías; Flores, José de Jesús Vargas

doi:10.1016/0300-9084(92)90128-2

Cited by 93 publications

(40 citation statements)

References 20 publications

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“…The content of free amino acids in the product has an influence on their degradation rate to biogenic amines by respective enzymes, the action of which is in turn inhibited by the salt content and low water activity (Berge et al, 2001;Ruiz-Ramirez, Arnau, Serra, & Gou, 2005). Similar correlations were observed by Flores, Aristoy and Toldrá (1997), Toldrá, Rico and Flores (1992), Ruiz-Ramirez et al (2005) and Schivazappa et al (2002). The results indicate the advisability of applying probiotic bacteria to the production of dry-cured meat products due to altered muscle protein degradation.…”

Section: Discussionsupporting

confidence: 58%

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Okoń

Stadnik

Dolatowski

2017

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of probiotic bacteria strains (Lactobacillus rhamnosus LOCK900 and Bifidobacterium animalis ssp. lactis BB12) on antiradical activity of peptides isolated from dry-cured loins after fermentation and 4 months cold storage followed by in vitro gastrointestinal digestion. Studies have shown that the use of probiotic bacteria for the manufacture of dry-cured products affects the formation of protein proteolysis products with antiradical activity during cold storage and gastrointestinal enzyme digestion. Loins with the B. animalis ssp. lactis strain BB12 were characterised by the highest antiradical peptide activity among products after fermentation and cold storage (1.85 mg Trolox/mg peptides; 2.8 mg Trolox/mg peptides) than loins with a mixture of strains (1.17 mg Trolox/mg peptides; 3.36 mg Trolox/mg peptides).Efecto de las bacterias probióticas en la actividad antiradical de péptidos aisladas de lomo curado en seco RESUMEN El objetivo de este estudio fue evaluar el efecto de cepas de bacteria probiótica (Lactobacillus rhamnosus LOCK900 y Bifidobacterium animalis ssp. lactis BB12) en la actividad antiradical de péptidos aisladas de lomo curado en seco después de una fermentación y almacenamiento en frío de 4 meses seguidos de digestión gastrointestinal in vitro. Algunos estudios han mostrado que el uso de bacteria probiótica para la elaboración de productos curados en seco afecta a la formación de productos de proteólisis proteínica con actividad antiradical durante el almacenamiento en frío y la digestión enzimática gastrointestinal. El lomo con cepa BB12 de Bifidobacterium animalis ssp. lactis se caracterizó por tener la mayor actividad de péptidos antiradicales entre los productos que habían estado fermentados y almacenados en frío (1,85 mg de Trolox/mg péptidos; 2,8 mg de Trolox/mg péptidos) por encima del lomo con mezcla de cepas (1,17 mg de Trolox/mg péptidos; 3,36 mg de Trolox/mg péptidos).

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Section: Discussionsupporting

confidence: 58%

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Okoń

Stadnik

Dolatowski

2017

CyTA - Journal of Food

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“…12,13 However, salt and curing agents are powerful inhibitors of these endogenous enzymes. 14 -16 Several exogenous proteases have been tested for accelerating proteolysis in dry fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

et al. 2004

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Proteolytic activity of the fungal protease EPg222 and its effect on the texture of the dry fermented sausage 'salchichón', which has a long ripening process, was assayed. Samples with enzyme added showed a significant reduction of myofibrillar protein concentration during the ripening period, compared with a control, and proteolytic activity of the enzyme led to a higher accumulation of non-protein and -amino acid nitrogen. Analysis of volatile compounds in ripened dry fermented sausages revealed that only in EPg222 batches were branched compounds derived from amino acids catabolism detected that are associated with the flavour of dry cured meat products. The texture profile analysis showed reduction in hardness, gumminess and chewiness values in treated compared with control sausages. The effect of this enzyme could be of great interest in stimulating proteolysis, in flavour development and in reducing the hardness of dry fermented sausages produced by a long ripening process.

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“…3,10 For this reason, several researchers have studied the effects of animal species, diet, growth promoters and meat curing agents on exopeptidase activities. Blanchard and Mantle 11 observed a very signi®cant (P`0.01) effect of animal species (chicken, rabbit, lamb, pig), while Toldra Â et al 12,13 and Flores et al 14 studied the effect of curing agents (salt, ascorbate, nitrites) on exopeptidase activities. On the other hand, Blanchard et al 15 reported that growth promoters (porcine somatropin) and variation in the crude dietary protein percentage did not have a signi®cant (P`0.05) effect on exopeptidase activities.…”

Section: Introductionmentioning

confidence: 96%

Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

Armero

Baselga

Aristoy

et al. 1999

J. Sci. Food Agric.

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Activities of pork muscle proteases in model cured meat systems

Cited by 93 publications

References 20 publications

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

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