Results 231 to 240 of about 37,629 (254)

Changes in proteins during Teruel dry-cured ham processing

Meat Science, 2006
The aim of this work was to investigate the degradation of the water-soluble and myofibrillar proteins during the production of "PDO Teruel" cured ham using SDS-PAGE, and measurement of proteolytic activities (cathepsins B+L, cathepsin L, cathepsin D), as factors that influence the sensory characteristics of this product.
V, Larrea, I, Hernando, A, Quiles, M A, Lluch, I, Pérez-Munuera   +4 more
openaire   +2 more sources

Proteomic study of sarcoplasmic and myofibrillar proteins of dry cured hams

Meat Science, 2005
The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was extracted in denaturing and reducing conditions and subjected to two-dimensional gel electrophoresis. The two-dimensional maps gave overall pictures of the already noted progressive disappearance of actin, tropomyosin and myosin light chains during ...
Di Luccia A, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi V, Alviti G, Spagna Musso S   +7 more
openaire   +5 more sources

Effect of Temperature and pH on the Soluble Proteins of Ham

Journal of Food Science, 1966
SUMMARY A sensitive heat gelling test based upon the least protein concentration as the endpoint (LCE) was developed for salt‐soluble protein evaluation in extracted muscle. Although this is not readily applicable to quality‐control procedures, it appears to be an excellent research tool to study subtle protein ...
openaire   +1 more source

Ham processing: effects of tumbling, cooking and high pressure on proteins

European Food Research and Technology, 2018
Meat is recognized as an important source of protein and amino acids. Before consumption, meat products are transformed, and processing modifies the protein characteristics and impacts their digestibility. The present study aims to evaluate the impact of physicochemical modifications (solubility, oxidation, and denaturation) on the degree of in vitro ...
Rakotondramavo, Anja, Rabesona, Hanitra, Brou, Christian, de Lamballerie, Marie, Pottier, Laurence   +4 more
openaire   +3 more sources

Effect of ham protein substitution on oxidative stress in older adults.

The journal of nutrition, health & aging, 2003
Mediterranean diet has been related to a low risk of coronary hearth disease. In the present study, we have evaluated the effect of substituting 120 g of meat by 120 g of acorn-fed Iberian ham (one of the meat components of the Mediterranean diet) on body weight, blood pressure (MAP), plasma lipids and oxidant-antioxidant equilibrium in 13 males and 8 ...
P, Mayoral, C S, Martinez-Salgado, J M, Santiago, M V, Rodriguez-Hernandez, M L, García-Gomez, A, Morales, J M, López-Novoa, J F, Macías-Nuñez   +7 more
openaire   +2 more sources

Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production

Meat Science, 2016
In order to investigate the effects of dietary crude protein (CP) and lysine (Lys) content on some technological properties of green hams destined for Protected Designation of Origin (PDO) dry-cured ham, green hams visual appraisal scores, thickness, iodine number and fatty acid composition of subcutaneous fat, and ham weight losses during seasoning ...
Schiavon Stefano, Paolo Carnier, Luigi Gallo   +2 more
exaly   +4 more sources

PROTEIN EFFICIENCY RATIO (PER) OF COMBINATION HAM CONTAINING ISOLATED SOY PROTEIN

Journal of Food Science, 1978
ABSTRACT Regular hams, water‐added hams and three different combination ham products were prepared by stitch injection, massaging, canning and water cooking. Pumping pickles for the combination ham products contained 10% or more of isolated soy protein. The combination hams were pumped with differing amount of soy protein.
P. T. TYBOR, J. G. ENDRES, L. D. WILLIAMS   +2 more
openaire   +1 more source

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics

Meat Science, 2017
The present work aimed at evaluating if heavy pig low-protein diets balanced for amino acid (AA) profile affect the quality characteristics of dry cured hams. To the aim, 40 hams obtained by Italian Duroc×Italian Large White pigs fed three different dietary crude protein and indispensable AA levels were compared with those obtained by a conventional ...
Silvia Grassi, Simona Benedetti, Cristina Alamprese   +2 more
exaly   +3 more sources

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Journal of the Science of Food and Agriculture, 2018
AbstractBACKGROUNDIn order to evaluate the effect of cooking temperature on the nutrition quality of dry‐cured hams, 60 biceps femoris samples from 16 Jinhua hams were divided into four groups (control, 70, 100 and 120 °C) and cooked for 30 min. Carbonyl content, sulfhydryl groups, surface hydrophobicity, microstructure, protein aggregation and ...
Chang‐Yu Zhou, Dao‐Dong Pan, Yang‐Ying Sun, Chun‐Bao Li, Xing‐Lian Xu, Jin‐Xuan Cao, Guang‐Hong Zhou   +6 more
openaire   +2 more sources

[Lipid- and protein-degrading processes during the maturation of ham].

Microbiologia (Madrid, Spain), 1993
In the present work we review the main degradative pathways for lipids and proteins along the ripening of dry cured hams, with special emphasis on Iberian pig hams. Maximum proteolytic activity is found around the first stages (salting) and specially at the dryer. Lipolytic activity seems to be also higher in this stage.
C, López Bote, J J, Córdoba, T, Antequera   +2 more
openaire   +1 more source