Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing

Hu, Shiqi; Zhou, Guanghong; Xu, Xinglian; Zhang, Wangang; Li, Chunbao

doi:10.1016/j.foodcont.2021.108584

Cited by 12 publications

(7 citation statements)

References 42 publications

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“…Interestingly, the proportion of components C and D in defective ham was significantly higher than that of premium ham. These results further confirmed that oligopeptides were excessively accumulated in defective ham (Hu et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, the production techniques of Jinhua ham have been developed over generations of exploration, and the products have been manufactured using modern-processed procedures, which shows several advantages including a shorter processing time, higher nutrition values and better safety compared with traditional-processed procedures (Zhang et al, 2011;Zhou et al, 2019). Although the quality of dry-cured ham has been improved by the modern-processed procedure, several defects including excessive adhesiveness, bitterness and off-odours still happen during the processing, which cause the different quality grades of the products (Kirimura et al, 1969;L opez-Pedrouso et al, 2018;Zhou et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the formation of bitterness defect of dry‐cured ham, which is attributed to the intense degradation of muscle protein and the excessive accumulation of small molecular peptides, has been reported by some researchers (Sforza et al ., 2006; Mora et al ., 2009). In additions, some studies further demonstrated that Cathepsin B and L played a role in developing the excessive degradation of the structural proteins (Luccia et al ., 2005; Zhou, Wang, Tang, et al ., 2019; Hu et al ., 2022). However, the role of exopeptidases in peptide degradation and taste developments pays relatively little attention, although these enzymes are mainly involved at the stage of dry‐ripening of dry‐cured ham (Toldrá et al ., 2000).…”

Section: Introductionmentioning

confidence: 99%

“…The well aroma and taste scores of ham samples are first grade (premium ham); the samples with low aroma intensities, intense bitterness and adhesive texture are classed into defective ham. The proteolysis of structural proteins (myosin, desmin, titin, actin and troponin) is the main biochemical reactions throughout the processing of dry-cured ham (L opez-Pedrouso et al, 2022;Zhou et al, 2022;Zhou, Xia, et al, 2022), which is a key factor that determines the flavour quality of dry-cured ham (Jurado et al, 2007). Excessive adhesiveness and bitterness often occur in the final products when muscle proteins uncontrolledly hydrolyse due to a range of enzyme activities (Virgili et al, 1995;Harkouss et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Xiang

Wang

Sun

et al. 2022

Int J of Food Sci Tech

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Excessive bitterness is a common problem and is related to the hydrolysis of structural proteins degradation in the dry-cured ham industry. To better understand the effect of structural proteins (myosin, titin, troponin) degradation on sensory development of Jinhua ham, sensory attributes, exopeptidase activities, peptide fragments and cleavage sites of structural proteins were investigated in both premium and defective hams. The results of sensory evaluation and electronic tongue revealed that more than 1.5-fold values in bitterness intensities and less than 0.67-fold values in richness intensities were observed in defective ham, compared with premium ham. The activities of exopeptidase were determined, and the results indicated that the residual activities of TPP I in defective ham were higher, while the residual activities of LAP and AAP were lower, compared with premium ham. The large numbers of unique peptide fragments derived from myosin, titin and troponin were identified in defective ham. Several unique cleavage sites including L-399, L-1047 and K-1053 for MYH 1 and MYH 4, K-257, R-694, K-1374 and K-1651 for MYH 7, and K-92 and K-103 for TNN C1 and TNN C2 were only presented in defective ham, which were intensely response to the excessive accumulation of peptides and the development of excessive bitterness in defective ham. This study could provide a theoretical basis for the regulation of bitterness defects in dry-cured ham in the future.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Xiang

Wang

Sun

et al. 2022

Int J of Food Sci Tech

Self Cite

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“…This is mainly attributed to the fermentation process during production. It not only degrades proteins to peptides for improved absorption [ 6 , 7 ] but also decomposes fat to be free fatty acids and small aromatic compounds, which endows typical ham flavor.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers

Shui

Chen

et al. 2022

Molecules

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Jinhua ham is a traditional cured meat food in China. For a long time, its grade has mainly been evaluated by the human nose through the three-sticks method, which is highly subjective and is not conducive to establishing evaluation standards through odor markers. In this paper, we analyzed the well-graded Grade I–III hams provided by Jinzi Ham Co., Ltd. (Jinhua, China). Firstly, we used different extraction fibers, extraction temperatures, and extraction time to determine the optimal conditions for headspace solid-phase microextraction (HS-SPME). Then, the aroma components of Jinhua ham were analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (GC–MS), and OAV was calculated to screen the key aroma volatiles of three kinds of Jinhua ham. It was found that a total of 56 components were detected in the three types of ham. Among them, there are 21 kinds of key aroma volatiles. Aldehydes, alcohols, and acids are the three main components of Jinhua ham, and the content of aldehydes gradually decreases from Grade I to Grade III ham. The content of acids gradually increased, and we speculated that the increase in acid content was caused by the proliferation of microorganisms in Grade III ham. The key flavor volatiles in Grade I hams was hexanal and 2-methylbutanal. Grade I hams had a strong meat aroma, pleasant fatty, and roasted aroma without any off-flavors. In Grade II ham, the characteristic volatiles (E,E)-2,4-decadienal and ethyl isovalerate were detected. These two volatiles contribute greatly to the flavor of Grade II ham, which makes the flavor of Grade II ham have a special fruity aroma. They also may be prone to sourness and affect the flavor of the ham. Volatiles with low threshold values, such as pyrazines, furans, and sulfur-containing compounds, were relatively high in Grade III hams. This may also contribute to the poorer flavor quality of Grade III hams. This experiment provided a reliable test method and evaluation basis for the rating of Jinhua ham. These results have positive implications for the establishment of odor markers-based grading criteria.

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Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)

et al. 2022

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Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing

Cited by 12 publications

References 42 publications

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham

Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers

Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)

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