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Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs
Author(s) -
Rosell Cristina M,
Toldrá Fidel
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199801)76:1<117::aid-jsfa910>3.0.co;2-6
Subject(s) - breed , crossbreed , biology , cathepsin , cathepsin b , esterase , aminopeptidase , proteolytic enzymes , food science , enzyme , biochemistry , zoology , leucine , amino acid
Muscle enzyme activities in Biceps femoris from Iberian and White crossbreeds were quantified in vitro to determine possible differences due to crossbreed and the different slaughtering age (12‐month‐old Iberian pigs and 6‐month‐old White pigs). Large differences were found between proteolytic and lipolytic enzyme levels from the skeletal muscle of Iberian pig breed and White pig crossbreed. In raw hams from Iberian pig, calpain and cathepsin (B, L and H) were significantly lower, while cathepsin D was significantly higher than in White pigs. Significantly lower dipeptidyl peptidase (II and IV), aminopeptidase B, leucyl and pyroglutamyl aminopeptidase activities were found in Iberian pig breed compared with White pig crossbreed. Significantly higher levels of dipeptidyl peptidase III and alanyl aminopeptidase and lower activities of acid lipase and neutral esterase were found in Iberian breed. It was concluded that lower muscle enzyme activities and in consequence slower proteolysis and lipolysis should be desirable to obtain higher quality in dry‐cured products. © 1998 SCI