Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing

Eva Salazar A B , José M. Cayuela A , Adela Abellán A and Luis Tejada A
+ Author Affiliations
- Author Affiliations

A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.

B Corresponding author. Email: esalazar@ucam.edu

Animal Production Science 59(6) 1161-1167 https://doi.org/10.1071/AN17280
Submitted: 3 May 2017  Accepted: 9 May 2018   Published: 1 August 2018

Abstract

Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA values obtained in CM and those obtained in dry-cured loin from a modern crossbreed pig genotype (CG) at commercialisation times (between 30 and 60 days of processing). Processing time affected NPN, total FAA concentration, and all FAA studied, except arginine, histidine and lysine. The breed affected both NPN and total FAA, as superior values were observed in CM at Day 30. From this moment onward, proteolysis was more intense in CG than in CM. At Day 30, the concentration of most amino acids, except for lysine and arginine, was higher in CM. Whereas the concentration of all amino acids, except serine, histidine and methionine + tryptophan, was higher in CG at Day 60. The breed affected proteolytic activity in dry-cured loin. The results suggested that, from the point of view of proteolysis, the optimum processing time for CM dry-cured loin is 45 days.

Additional keywords: meat eating quality, meat processing, pigs.


References

Abellán A, Cayuela JM, Pino A, Martínez-Cachá A, Salazar E, Tejada L (2012) Free amino acid content of goat’s milk cheese made with animal rennet and plant coagulant. Journal of the Science of Food and Agriculture 92, 1657–1664.
Free amino acid content of goat’s milk cheese made with animal rennet and plant coagulant.Crossref | GoogleScholarGoogle Scholar |

AOAC (2012) ‘Official methods of analysis.’ 19th edn. (Association of Official Analytical Chemists: Washington, DC)

Armenteros M, Aristoy MC, Barat JM, Toldrá F (2009) Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry 117, 627–633.
Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl.Crossref | GoogleScholarGoogle Scholar |

Armero E, Barbosa JA, Toldra F, Baselga M, Pla M (1999) Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities. Meat Science 51, 185–189.
Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities.Crossref | GoogleScholarGoogle Scholar |

Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G (1993) Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science 58, 968–972.
Sensory property relationships to chemical data of Italian-type dry-cured ham.Crossref | GoogleScholarGoogle Scholar |

Casaburi A, Aristoy MC, Cavell S, Di Monaco R, Ercolini D, Toldrá F, Villani F (2007) Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (southern Italy) as affected by the use of starter cultures. Meat Science 76, 295–307.
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (southern Italy) as affected by the use of starter cultures.Crossref | GoogleScholarGoogle Scholar |

Cava R, Ferrer JM, Estévez M, Morcuende D, Toldrá F (2004) Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs. Food Chemistry 88, 25–33.
Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs.Crossref | GoogleScholarGoogle Scholar |

Flores M, Romero J, Aristoy MC, Flores J, Toldra F (1994) Differences in muscle proteolytic activities among pork breed types. Sciences des Aliments 14, 469–474.

Flores M, Moya VJ, Aristoy MC, Toldrá F (2000) Nitrogen compounds as potential biochemical markers of pork meat quality. Food Chemistry 69, 371–377.
Nitrogen compounds as potential biochemical markers of pork meat quality.Crossref | GoogleScholarGoogle Scholar |

Jones BN, Pablo S, Stein S (1981) Amino-acid analysis and enzymatic sequence determination of peptides by an improved ortho-phthaldialdehyde pre-column labeling procedure. Journal of Liquid Chromatography 4, 565–586.
Amino-acid analysis and enzymatic sequence determination of peptides by an improved ortho-phthaldialdehyde pre-column labeling procedure.Crossref | GoogleScholarGoogle Scholar |

Lametsch R, Karlsson A, Rosenvold K, Andersen HJ, Roepstorff P, Bendixen E (2003) Postmortem proteome changes of porcine muscle related to tenderness. Journal of Agricultural and Food Chemistry 51, 6992–6997.
Postmortem proteome changes of porcine muscle related to tenderness.Crossref | GoogleScholarGoogle Scholar |

Martín L, Antequera T, Ventanas J, Benítez-Donoso R, Córdoba JJ (2001) Free aminoacids and other non-volatile compounds formed during processing of Iberian ham. Meat Science 59, 363–368.
Free aminoacids and other non-volatile compounds formed during processing of Iberian ham.Crossref | GoogleScholarGoogle Scholar |

Nagaraj NS, Santhanam K (2006) Effects of muscle proteases, endogenous protease inhibitors and myofibril fragmentation on postmortem aging of goat meat. Journal of Food Biochemistry 30, 269–291.
Effects of muscle proteases, endogenous protease inhibitors and myofibril fragmentation on postmortem aging of goat meat.Crossref | GoogleScholarGoogle Scholar |

Nishimura T, Kato H (1988) Components contributing to the improvement of meat taste during storage. Agriculture Biochemical Chemistry 52, 2323–2330.

Pugliese C, Sirtori F (2012) Quality of meat and meat products produced from southern European pig breeds. Meat Science 90, 511–518.
Quality of meat and meat products produced from southern European pig breeds.Crossref | GoogleScholarGoogle Scholar |

Rosell CM, Toldrá F (1996) Effect of curing agents on m-calpain activity throughout the curing process. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 203, 320–325.
Effect of curing agents on m-calpain activity throughout the curing process.Crossref | GoogleScholarGoogle Scholar |

Rosell CM, Toldrá F (1998) Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs. Journal of the Science of Food and Agriculture 76, 117–122.
Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs.Crossref | GoogleScholarGoogle Scholar |

Salazar E, Cayuela JM, Abellán A, Poto A, Peinado B, Tejada L (2013) A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig. Animal Production Science 53, 352–359.
A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig.Crossref | GoogleScholarGoogle Scholar |

Salazar E, Abellán A, Cayuela JM, Poto A, Girón F, Zafrilla P, Tejada L (2015) Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano). Animal Production Science 55, 113–121.
Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano).Crossref | GoogleScholarGoogle Scholar |

Salazar E, Abellán A, Cayuela JM, Poto A, Tejada L (2016) Dry-cured loin from the native pig breed Chato Murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing. European Journal of Lipid Science and Technology 118, 744–752.
Dry-cured loin from the native pig breed Chato Murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing.Crossref | GoogleScholarGoogle Scholar |

Sárraga C, Gil M, García-Regueiro JA (1993) Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light white pigs. Journal of the Science of Food and Agriculture 62, 71–75.
Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light white pigs.Crossref | GoogleScholarGoogle Scholar |

Sentandreu MA, Toldrá F (2000) Purification and biochemical properties of dipeptidy peptidase I from skeletal muscle. Journal of Agricultural and Food Chemistry 48, 5014–5022.
Purification and biochemical properties of dipeptidy peptidase I from skeletal muscle.Crossref | GoogleScholarGoogle Scholar |

Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R (2006) Effect of extended aging of Parma dry-cured ham on the content of oligopeptides and free amino acids. Journal of Agricultural and Food Chemistry 54, 9422–9429.
Effect of extended aging of Parma dry-cured ham on the content of oligopeptides and free amino acids.Crossref | GoogleScholarGoogle Scholar |

Stadnik J, Dolatowski ZJ (2013) Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics. Food Chemistry 139, 67–71.
Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics.Crossref | GoogleScholarGoogle Scholar |

Stadnik J, Dolatowski ZJ (2015) Free amino acids and biogenic amines content during ageing of dry-cured pork loins Inoculated with Lactobacillus casei probiotic strain. Food Science and Technology Research 21, 167–174.
Free amino acids and biogenic amines content during ageing of dry-cured pork loins Inoculated with Lactobacillus casei probiotic strain.Crossref | GoogleScholarGoogle Scholar |

Tejada L, Salazar E, Abellán A, Peinado B, Mulero J, Cayuela JM (2016) A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (Chato Murciano) and from a modern crossbreed pig. Animal Production Science 56, 1928–1935.
A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (Chato Murciano) and from a modern crossbreed pig.Crossref | GoogleScholarGoogle Scholar |

Toldrá F (1998) Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 49, S101–S110.
Proteolysis and lipolysis in flavour development of dry-cured meat products.Crossref | GoogleScholarGoogle Scholar |

Toldrá F, Flores M (1998) The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Critical Reviews in Food Science and Nutrition 38, 331–352.
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.Crossref | GoogleScholarGoogle Scholar |

Toldrá F, Aristoy MC, Virgili R, Parolari G (1996) Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs. Journal of the Science of Food and Agriculture 71, 124–128.
Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs.Crossref | GoogleScholarGoogle Scholar |

Toldrá F, Flores M, Sanz Y (1997) Dry-cured ham flavour: enzymatic generation and process influence. Food Chemistry 59, 523–530.
Dry-cured ham flavour: enzymatic generation and process influence.Crossref | GoogleScholarGoogle Scholar |

Toldrá F, Aristoy MC, Flores M (2000) Contribution of muscle aminopeptidases to flavor development in dry cured ham. Food Research International 33, 181–185.
Contribution of muscle aminopeptidases to flavor development in dry cured ham.Crossref | GoogleScholarGoogle Scholar |