Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

• Published in: Food research international Vol. 122; pp. 635 - 642
• Main Authors: López-Pedrouso, M., Pérez-Santaescolástica, C., Franco, D., Carballo, J., Zapata, C., Lorenzo, J.M.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-08-2019
• Subjects: Linear and branched aldehydes; Myofibrillar proteins; Proteolysis and lipid oxidation; Strecker metabolites; Proteolysis and lipid oxidation; Myofibrillar proteins; Strecker metabolites; Linear and branched aldehydes
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.01.037

High pressure processing (HPP) is currently being developed to increase the shelf-life of sliced dry-cured ham in convenience package without detrimental effects on texture and sensorial characteristics. This study is focused on protein degradation under pressure conditions and its contribution to taste and aroma. Samples of sliced dry-cured ham undergone HPP (600 Pa, 0–35 °C) were analyzed from different approaches including proteomic and chemical analysis (amino acids and volatile compounds).
Proteomic analysis revealed that high-pressure conditions caused a higher level of proteolysis, displaying that actin (ACTC1) was differentially degraded, unlike myosin. Furthermore, main Strecker metabolites-isoleucine and leucine-were more abundant at lower temperatures as opposed to 2-methyl butanal and 3-methyl butanal under HPP. Moreover, this study confirmed that HPP affected positively linear aldehydes (pentanal, hexanal, heptanal and nonanal) because of produce a decrease of them, which could improve flavor and taste of dry-cured ham.
[Display omitted]
•Proteolysis under pressure conditions and its possible sensory consequences were assessed.•Proteomic analysis showed that high-pressure conditions led to a higher level of proteolysis.•Actin (ACTC1) is a candidate biomarker to control high pressure processing.•High-pressure conditions at low temperatures produced an increase of Strecker metabolites.•Branched and linear aldehydes affected in different ways by high pressure processing.