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  • Title: Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.
    Author: Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX.
    Journal: Food Chem; 2022 Sep 15; 388():133059. PubMed ID: 35483294.
    Abstract:
    To investigate the effects of ultrasonic treatment on proteolysis and taste development of defective dry-cured ham, sensory attributes, enzyme activities, protein degradation and free amino acids were evaluated after different ultrasonic treatments. The ultrasonic treatment of 1000 W & 50 °C significantly increased the intensities of overall taste, umami, sweetness and richness, and decreased bitterness values compared with other groups. The residual activities of DPP I and cathepsin B + L in 1000 W & 50 °C maintained 48.71% and 24.94% of control group, respectively; the intense degradation of structural proteins was observed by label-free proteomics, accordingly. The contents of total free amino acids from 4522.64 mg/100 g muscles in control group increased to 5838.75 mg/100 g muscles in 1000 W & 50 °C; the largest increase of sweet and umami amino acids observed in 1000 W & 50 °C was responsible for the improvement of taste quality of defective dry-cured ham.
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