Premium
PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY‐CURED HAM
Author(s) -
VIRGILI R.,
SCHIVAZAPPA C.,
PAROLARI G.,
BORDINI C. SORESI,
DEGNI M.
Publication year - 1998
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1998.tb00230.x
Subject(s) - chemistry , food science , biochemistry , asparagine , arginine , methionine , taste , enzyme , amino acid
Legs from 10–12 month old heavy pigs were assayed for cathepsin B and peptidase activities, and dry‐cured following regulatory standard procedures. Dried hams were analyzed for proximate muscle (biceps femoris) composition, free amino acids (FAA), enzyme activities and perception of bitter taste by a trained sensory panel. Protein breakdown, measured by nonprotein nitrogen (NPN), and FAA content were greater in the more bitter samples, as were cathepsin B and dipeptidyl (DPP I and DPP II) activities. In contrast, hams with null or mild bitter intensity exhibited higher aminopeptidase activities in both the fresh and aged muscle. A distinct FAA pattern was found for each class with the bitter hams being abundant in methionine, asparagine and isoleucine and less rich in tyrosine, arginine and ornithine.