Green ham pH value affects proteomic profile of dry-cured ham

被引:1
作者
Skrlep, Martin [1 ]
Mandelc, Stanislav [2 ]
Javornik, Branka [2 ]
Sante-Lhoutellier, Veronique [3 ]
Gou, Pere [4 ]
Candek-Potokar, Marjeta [1 ]
机构
[1] Agr Inst Slovenia, Hacquetova Ulica 17, SI-1000 Ljubljana, Slovenia
[2] Univ Ljubljana, Oddelek Agron, Ljubljana 61000, Slovenia
[3] INRA, St Genes Champanelle, France
[4] Inst Recerca & Tecnol Agroalimentaries, Monells, Spain
关键词
Dry-cured ham; Proteomics; Proteolysis; pH; MEAT; PROTEOLYSIS; PIG; PARAMETERS; TEXTURE; ZONES;
D O I
10.4081/ijas.2010.e29
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
In the present study we investigated the effect of green ham pH value on the proteomic profile of m. biceps femoris of the 14 month old 'Kraski prsut' dry hams. Two groups (n=12) of samples were chosen according to green ham m. semimembranosus pH (i.e. low pH group with values from 5.51 to 5.60 and high pH group with values from 5.80 to 6.18). Two groups of hams were similar with regard to fat thickness and ham weight. The myofibrillar muscle protein fraction was extracted from dry-cured ham m. biceps femoris and separated using 2-dimensional electrophoresis technique. More than 1,000 protein spots were detected on the gels, out of which 100 spots had significantly different intensity according to pH group. Notable clustering of the spots was observed on the gel images. Namely, the protein spots differentiating low and high pH groups were more intense in the acidic part of the gel for the low pH group, and in the basic part for the high pH group. The proteomic approach proved to be a suitable tool to investigate the influence of green ham pH on the pattern of protein degradation. However, further research (protein spot identification, association with sensory properties) is in progress.
引用
收藏
页码:153 / 156
页数:4
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