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Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and...
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Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 June 2022) | Viewed by 8455

Special Issue Editors

Dr. Nives Marušić Radovčić

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Guest Editor
Assistant Professor, Department of Food Engineering, Laboratory for Meat and Fish Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Helga Medić

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: quality of meat and meat products; aroma; lipolysis; proteolysis; oxidation; poultry and egg quality
Dr. Leticia Mora

E-Mail Website
Guest Editor
CSIC, Instituto de Agroquímica y Tecnología de Alimentos, Avenida Agustin Escardino 7, 46980 Paterna, Valencia, Spain
Interests: meat; food chemistry; proteomics; by-products; bioactivity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dry curing is one of the oldest methods of meat conservation. Different procedures, types of cuts and shapes of hams are used in different regions and climates in different parts of the world. Dry-cured meat products are important meat products with good sensory properties due to their unique flavour. The processing of dry-cured meat products relies on the basic stages of salting, drying, and ripening. Additionally, many chemical and biochemical changes happen during the process of production (especially in the final phases: drying and ripening) with many enzymatic mechanisms involved. The control of these reactions is necessary for flavour formation but also for quality standardization. It has been scientifically established that the main biochemical reactions during the production of dry-cured meat products are proteolysis and lipolysis and current scientific interest is focused on the proteolysis and oxidation of proteins and their impact on the quality of the final product. Numerous factors arising from the technological process influence the intensity of proteolytic, lipolytic and oxidative processes.

This Special Issue aims to investigate the influence of proteolytic, lipolytic and oxidative changes on the texture, colour, flavour, and other quality parameters of the final product by monitoring changes of the proteins and lipids throughout the dry-cured meat products process. Additionally, innovative analytical methods in monitoring these changes are welcome.

Prof. Dr. Nives Marušić Radovčić
Prof. Dr. Helga Medić
Dr. Leticia Mora
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • dry-cured meat products
  • meat processing
  • meat quality
  • lipolysis
  • proteolysis
  • oxidative changes
  • aroma
  • sensory evaluation
  • biochemical and nutritional changes

Published Papers (4 papers)

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Research

11 pages, 300 KiB  
Article
Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle
by Joanna Żochowska-Kujawska, Marek Kotowicz, Małgorzata Sobczak and Sławomir Lisiecki
Foods 2022, 11(14), 2052; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142052 - 11 Jul 2022
Cited by 1 | Viewed by 1183
Abstract
The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild [...] Read more.
The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by the highest percentage of IA fibres and it contained the higher percentage of MUFA, but a low of PUFA and SFA, and was characterised by a(n-6)/(n-3) ratio lower than in the case of deer meat and greater susceptibility to oxidative changes. The highest percentage of SFA, and the lowest of MUFA and PUFA, was recorded in fallow deer meat, which was also characterised by the highest percentage of white fibres. The curing and drying processes increased the percentage share of SFA and the susceptibility of muscle lipids to oxidation, decreased the percentage of PUFA, and caused insignificant changes in the (n-6)/(n-3) ratio of fatty acids. The products were also characterised by a low amount of fat. Full article
(This article belongs to the Special Issue Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes)
10 pages, 297 KiB  
Article
Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments
by Francisco A. Cigarroa-Vázquez, Lorenzo Danilo Granados-Rivera, Rodrigo Portillo-Salgado, Joel Ventura-Ríos, William Esponda-Hernández, José A. Hernández-Marín, Alvar A. Cruz-Tamayo and Yuridia Bautista-Martinez
Foods 2022, 11(10), 1509; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101509 - 22 May 2022
Cited by 1 | Viewed by 1699
Abstract
Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high [...] Read more.
Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing. Full article
(This article belongs to the Special Issue Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes)
13 pages, 9114 KiB  
Article
The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing
by Edi Piasentier, Nicoletta Pizzutti and Giovanna Lippe
Foods 2021, 10(12), 3123; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123123 - 16 Dec 2021
Cited by 4 | Viewed by 1840
Abstract
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. [...] Read more.
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. Full article
(This article belongs to the Special Issue Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes)
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22 pages, 871 KiB  
Article
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
by Nives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, Leticia Mora and Helga Medić
Foods 2021, 10(6), 1228; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061228 - 28 May 2021
Cited by 10 | Viewed by 2632
Abstract
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after [...] Read more.
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after salting, smoking, drying, and ripening. Almost all physicochemical parameters were affected by muscle type, manufacturing stage and their interactions. SM had lower water, ash, NaCl content, and water activity (aw), while fat and protein content were higher after ripening compared to BF. BF showed higher L*a*b* values compared to SM. The results of texture profile analysis showed that almost all analyzed parameters were influenced by muscle type and production stage. A total of 88 volatile compounds were identified, showing an increase in its number during processing: 31 volatile compounds were identified in raw ham and 72 after the ripening phase. Aldehydes and phenols were the predominant groups of compounds, followed by alcohols, ketones, aromatic hydrocarbons, aliphatic hydrocarbons, esters, and terpenes. Muscle type and production phase significantly affected lipid oxidation and the index of proteolysis: in SM, thiobarbituric acid reactive substances (TBARS) increased faster than in BF, while proteolysis had an opposite effect and was more pronounced in BF. Full article
(This article belongs to the Special Issue Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes)
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