Assessing Proteomic Changes in Dry-Cured Ham Under Different Salt Concentration and Pastiness

M. López-Pedrouso; C. Pérez-Santaescolástica; J.V. García-Pérez; E. Fulladosa; J. Benedito; E. Coll-Brasas; C. Zapata; D. Franco; J.M. Lorenzo

Assessing Proteomic Changes in Dry-Cured Ham Under Different Salt Concentration and Pastiness

in 63rd International Congress of Meat Science and Technology

Autor:innen:

M. López-Pedrouso

M. López-Pedrouso ¹Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain

Search for other papers by M. López-Pedrouso in
Current site
Google Scholar
PubMed

C. Pérez-Santaescolástica

C. Pérez-Santaescolástica ²Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by C. Pérez-Santaescolástica in
Current site
Google Scholar
PubMed

J.V. García-Pérez

J.V. García-Pérez ³ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain

Search for other papers by J.V. García-Pérez in
Current site
Google Scholar
PubMed

E. Fulladosa

E. Fulladosa ⁴IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Spain; jmlorenzo@ceteca.net

Search for other papers by E. Fulladosa in
Current site
Google Scholar
PubMed

J. Benedito

J. Benedito ³ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain

Search for other papers by J. Benedito in
Current site
Google Scholar
PubMed

E. Coll-Brasas

E. Coll-Brasas ⁴IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Spain; jmlorenzo@ceteca.net

Search for other papers by E. Coll-Brasas in
Current site
Google Scholar
PubMed

C. Zapata

C. Zapata ¹Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain

Search for other papers by C. Zapata in
Current site
Google Scholar
PubMed

D. Franco

D. Franco ²Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by D. Franco in
Current site
Google Scholar
PubMed

, und

J.M. Lorenzo

J.M. Lorenzo ²Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by J.M. Lorenzo in
Current site
Google Scholar
PubMed

Art:: Kapitel

Seiten:: 862–863

DOI:: https://doi.org/10.3920/9789086868605_386

Über Institut einloggen

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT

Add to Cart

Token einlösen

The reduction of salt content in dry-cured meat products is a long-standing challenge but it is well known that reducing salt drastically increases the proteolysis. Specifically, excessive protein degradation during ripening process contributes to the development of defective textures such as pastiness that devalues the final quality in dry-cured ham. The aim of this study was to evaluate the degree of proteolysis in dry-cured ham processed under different salt contents using a proteomic analysis. The 2-DE proteome profiles of dry-cured hams were examined in relation to its salt content and pastiness level in order to find proteins markers associated with the process. A positive relationship was found between the total and unique number of spots and dry-cured ham pastiness. Thus, the number of spots was significantly (P<0.05) higher in high pastiness than in low pastiness dry-cured hams.

Zitierungsangaben

Save
Cite
Inhalt per Mail versenden

Link teilen

Sie können einen Link zu dieser Seite per E-Mail senden:
Inhalt per Mail versenden
oder den Link direkt kopieren:

https://brill.edhh.ma/abstract/book/9789086868605/BP000386.xml
Der Link wurde nicht kopiert. Ihr aktueller Browser unterstützt das Kopieren über diese Schaltfläche möglicherweise nicht.

Link wurde kopiert

Reduzieren
Erweitern
Nach oben

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

Fachgebiete
- Biowissenschaften

Kennzahlen

	Insgesamt	Letzte 365 Tage	In den letzten 30 Tagen
Aufrufe von Kurzbeschreibungen	84	39	6
Gesamttextansichten	0	0	0
PDF-Downloads	0	0	0

Afrikanistik	Internationale Beziehungen	Nahost- und Islamwissenschaften
Altorientalistik und Ägyptologie	Internationales Recht	Pädagogik
Amerikanistik	Judaistik	Philosophie
Asienwissenschaften	Klassische Altertumswissenschaft	Religionswissenschaft
Bibelauslegung	Kunstgeschichte	Slawistik und Eurasienkunde
Biologie	Literatur- und Kulturwissenschaften	Sozialwissenschaften
Biowissenschaften	Medienwissenschaft	Sprachen und Linguistik
Buchgeschichte und Kartographie	Menschenrechte und humanitäres Völkerrecht	Theologie und Christentum
Geschichte	Musikwissenschaft

Fachgebiete

Autor:innen

Open Access

Produkt-Informationen

Über uns

Kontakt

Assessing Proteomic Changes in Dry-Cured Ham Under Different Salt Concentration and Pastiness

Zitierungsangaben

Link teilen

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Inhaltsverzeichnis

Kennzahlen

Kennzahlen