The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing

Foods

卷:10

Edi Piasentier¹  Nicoletta Pizzutti¹  Giovanna Lippe² 

[1] Department of Agricultural, Food Environment and Animal Sciences, University of Udine, 33100 Udine, Italy;

[2] Department of Medicine, University of Udine, 33100 Udine, Italy;

关键词: proteolysis;    cathepsin B;    dry-cured ham;    Italian PDOs;   

DOI  :  10.3390/foods10123123

来源: DOAJ

【 摘 要 】

Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five thighs represented the post-mortem control time. The other 60 were distributed one plant per PDO, following a balanced plan. The thighs were sampled at the biceps femoris in groups of four per plant in the following ripening phases: salting, resting, drying, greasing, end of curing. The activity of the Cathepsin B (U/g protein) was determined by means of fluorescence measurements. The Cathepsin B ripening trend of the various PDOs was significantly different, particularly during the initial and mid-curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that different processing conditions can influence the quality of prosciutto, since they determine its biochemical development.

【 授权许可】

Unknown