Proteolysis process in fermented sausage model systems as studied by NMR relaxometry.
Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.
†Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Ana Belén
AB
García García
§Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark.
Lotte Bach
LB
Larsen
†Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
María Isabel
MI
Cambero Rodríguez
†Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Karen Paola
KP
Cruz Díaz
§Department of Food Science, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark.
Hanne Christine
HC
Bertram
D000818:Animals; D005285:Fermentation; D005511:Food Handling; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D059748:Proteolysis; D013552:Swine; D013997:Time Factors; D014867:Water / Q000032:analysis
D014867:Water
NMR relaxation; meat fermentation; proteases; ripening; sausage models; water distribution