Peptidomics as a tool for quality control in dry-cured ham processing
نویسندگان
چکیده
منابع مشابه
Peptidomics as a tool for quality control in dry-cured ham processing.
Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides...
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The aims of this work were to identify moulds responsible for black spot spoilage in the drying and cellar stages of dry-cured ham processing and evaluate the effectiveness of preventive actions for controlling this alteration. Four mould strains isolated from spoiled hams were identified by morphological characteristics and the ITS and β-tubulin sequencing. Two of them were Cladosporium oxyspo...
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Traceability and authentication of meat and meat products are major concern for consumers, producers and retailers. In Europe, several areas produce high quality dry cured hams under Protected Designation Origin. Efficient and objective methods must be developed to assess origin of dry cured hams. This paper is focused on methods to assess geographical origin, rearing systems and processing con...
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The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
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The presence of black spots on dry-cured Iberian ham surface is an alteration related to microbial population. Although it provokes important economic losses for the meat industry, the microorganisms responsible for this spoilage still remain unclear. The aim of this study was to identify the microorganisms involved in dry-cured Iberian ham black spot spoilage and to study the conditions affect...
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ژورنال
عنوان ژورنال: Journal of Proteomics
سال: 2016
ISSN: 1874-3919
DOI: 10.1016/j.jprot.2016.02.020