Differences in pig genotypes influence the generation of peptides in dry-cured ham processing

The final characteristics of texture and flavour in dry-cured ham are strongly influenced by the intense proteolysis occurred during its processing. However, the proteolysis phenomena depend on both the enzymatic activity of endogenous enzymes which varies with process conditions such as temperature, humidity, or time of curing, and the raw material characteristics such as genetics. In this study, the influence of three different genotypes in the final peptide profile of dry-cured ham has been evaluated through the identification of the peptide fragments generated at the end of processing. The peptide sequences have been identified by peptidomics using LC-MS/MS and a total of 2266 common peptides from 75 proteins have been relatively quantified with a label-free methodology showing three main statistically different groups. The most influential peptides were identified from the proteins myosin light chain 1, creatine kinase, myoglobin, troponinT, and myosin heavy chain 7. The differential peptide sequences have also been investigated, proving the differences in the action of endogenous enzymes between genetics as different peptide sequences were obtained at the end of the dry-curing period. (C) 2016 Elsevier Ltd. All rights reserved.