title: Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation.
abstract: Dry-cured formed hams were produced with different concentrations of microbial transglutaminase (TG; 0.05, 0.1, 0.2, 0.5, and 0.8% Activa PB) and glucono-delta-lactone as control. A sensory evaluation was performed during a 43-day storage to determine cohesion, cavities, and local separation of dry-cured formed ham. Rising TG concentrations resulted in a slight increase in the evaluation of all sensory parameters, whereas amounts of TG higher than 0.5% led to an only very minor improvement. Dry-cured formed ham samples were analyzed by a sensitive HPLC-MS/MS method for the detection of TG using five tryptic marker peptides. Even very small amounts of Activa PB (0.05%) were detectable unambiguously. A decrease of TG detectability during the storage time of dry-cured formed ham was not observed. Using four marker peptides, no false-positive or -negative results were obtained. The amounts of two marker peptides were calculated using isotope-labeled peptides. They showed high correlations to the amount of Activa PB (R2>0.995).
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany. Electronic address: wolfgang.jira@mri.bund.de.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Jira
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
authors.forename: Arash
authors.initials: A
authors.lastname: Sadeghi-Mehr
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
authors.forename: Dagmar A
authors.initials: DA
authors.lastname: Brüggemann
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
authors.forename: Fredi
authors.initials: F
authors.lastname: Schwägele
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D010455:Peptides / Q000032:analysis; D013552:Swine; D053719:Tandem Mass Spectrometry; D011503:Transglutaminases / Q000032:analysis*
chemical_list: D010455:Peptides; D011503:Transglutaminases
keywords: Dry-cured formed ham; HPLC-MS/MS; Streptomyces mobaraensis; Transglutaminase; Tryptic marker peptides