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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Petrova, Inna Tolstorebrov, Ignat Mora, Leticia Toldrá, Fidel Eikevik, Trygve Magne |
| Description | Country affiliation: Norway Author Affiliation: Petrova I ( Department of Energy and Process Engineering, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.); Tolstorebrov I ( Department of Energy and Process Engineering, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.); Mora L ( Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustí Escardino 7, 46980 Paterna, (Valencia), Spain.); Toldrá F ( Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustí Escardino 7, 46980 Paterna, (Valencia), Spain. Electronic address: ftoldra@iata.csic.es.); Eikevik TM ( Department of Energy and Process Engineering, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.) |
| Abstract | Proteolytic activity and physico-chemical characteristics were studied for Norwegian dry-cured ham at four different times of processing: raw hams, post-salted hams (3 months of processing), hams selected in the middle of the production (12 months of processing) and hams at the end of the processing (24 months). Cathepsin H activity decreased until negligible values after 3 months of processing, whereas cathepsins B and B+L were inactive at 12 months. AAP was the most active aminopeptidase whereas RAP and MAP were active just during the first 12 months of processing. Proteolysis index reached a value of 4.56±1.03 % with non-significant differences between 12 and 24 months of ripening. Peptide identification by LC-MS/MS was done and two peptides (GVEEPPKGHKGNKK and QAISNNKDQGSY) showing a linear response with the time of processing were found. Unfreezable water content and glass transition temperature were investigated using differential scanning calorimetry (DSC) technique with non-significant differences in the temperature of glass transition for 12 and 24 months of processing. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 121 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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