Proteolysis and cathepsin activities in the processing of dry-cured duck
Tài liệu tham khảo
Alonso, 1994, Rapid analysis of free amino acids in infant foods, J. Liquid Chromatogr. Relat. Technol., 17, 4019, 10.1080/10826079408016170
Anderson, 2011, Identification of proteins and biological processes associated with tenderness in beef muscles
Argyrous, 2011
Arnau, 1998, The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams, J. Sci. Food Agric., 77, 387, 10.1002/(SICI)1097-0010(199807)77:3<387::AID-JSFA57>3.0.CO;2-H
Cordero, 2000, Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham, Lett. Appl. Microbiol., 31, 303, 10.1046/j.1472-765x.2000.00818.x
Córdoba, 1994, Evolution of free amino acids and amines during ripening of Iberian cured ham, J. Agric. Food Chem., 42, 2296, 10.1021/jf00046a040
Córdoba, 1994, Hydrolysis and loss of extractability of proteins during ripening of Iberian ham, Meat Sci., 37, 217, 10.1016/0309-1740(94)90082-5
Demeyer, 1992, Meat fermentation as an integrated process, 21
Fernandez, 2002, Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of M. Longissimus lumborum, Meat Sci., 62, 429, 10.1016/S0309-1740(02)00034-7
Godiksen, 2009, Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss), Food Chem., 113, 889, 10.1016/j.foodchem.2008.08.012
Hughes, 2002, Characterization of proteolysis during the ripening of semi-dry fermented sausages, Meat Sci., 62, 205, 10.1016/S0309-1740(01)00248-0
ISO (International Organization for Standardization)., 1997, Determination of moisture content, ISO 1442:1997 standard
Kasankala, 2012, Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douche starter culture, J. Agric. Food Chem., 60, 226, 10.1021/jf203887x
Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0
Lorenzo, 2013, Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast, Eur. Food Res. Technol., 236, 405, 10.1007/s00217-012-1906-5
Lorenzo, 2008, Biochemical characteristics of dry-cured lacon (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives, Food Contr., 19, 1148, 10.1016/j.foodcont.2007.12.005
Matsukura, 1981, Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L, Biochim. Biophys. Acta, 662, 41, 10.1016/0005-2744(81)90221-7
Mau, 1998, Nonvolatile taste components of three strains of Agrocybe cylindracea, J. Agric. Food Chem., 46, 2071, 10.1021/jf971016k
Molina, 1989, Study of the microbial flora in dry-cured ham. II. Micrococaceae, Fleischwirtsch., 69, 1433
Monin, 1997, Chemical and structural changes in drycured hams (Bayonne hams) during processing and effects of the dehairing technique, Meat Sci., 47, 29, 10.1016/S0309-1740(97)00038-7
Noda, 1981, Susceptibilities of various myofibrillar proteins to cathepsin B and morphological alteration of isolated myofibrils by this enzyme, J. Biochem., 90, 371, 10.1093/oxfordjournals.jbchem.a133483
Rico, 1991, Assay of cathepsin D activity in fresh pork muscle and dry-cured ham, Meat Sci., 29, 287, 10.1016/0309-1740(91)90008-E
Rico, 1991, Effect of dry-curing process parameters on pork muscle cathepsin B, H and L. Z. Lebensm. Unters. Forsch, 193, 541, 10.1007/BF01190868
Ruiz, 1999, Dry cured Iberian ham non-volatile components as affected by the length of the curing process, Food Res. Int., 32, 643, 10.1016/S0963-9969(99)00142-8
Ruiz-Ramirez, 2005, Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles, Meat Sci., 70, 579, 10.1016/j.meatsci.2005.02.007
Sarraga, 1993, Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs, J. Sci. Food Agric., 62, 71, 10.1002/jsfa.2740620110
Schwartz, 1977, Degradation of myofibrillar proteins by cathepsins B and D, Biochem. J., 167, 811, 10.1042/bj1670811
Takahashi, 1985, Porcine spleen cathepsin B is an exopeotidase, J. Biol. Chem., 261, 9375, 10.1016/S0021-9258(18)67665-3
Toldrá, 2006, The role of muscle enzymes in dry-cured meat products with different drying conditions, Trends Food Sci. Technol., 17, 164, 10.1016/j.tifs.2005.08.007
Toldrá, 1992, Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham, J. Food Sci., 57, 816, 10.1111/j.1365-2621.1992.tb14301.x
Toldrá, 1998, The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham, Crit. Rev. Food Sci. Nutr., 38, 331, 10.1080/10408699891274237
Toldrá, 1993, Cathepsin B, D, H and L activities in the processing of dry-cured ham, J. Sci. Food Agric., 62, 157, 10.1002/jsfa.2740620208
Verplaetse, 1994, Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products, 45
Xu, 2008, Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck, Food Chem., 110, 279, 10.1016/j.foodchem.2007.11.044