Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content
| Autor: | André Lebert, Pierre-Sylvain Mirade, Rami Harkouss, Philippe Gatellier, Hassan Safa |
|---|---|
| Přispěvatelé: | Institut Pascal (IP), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-Sigma CLERMONT (Sigma CLERMONT)-Centre National de la Recherche Scientifique (CNRS), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Institut Pascal - Clermont Auvergne (IP), Sigma CLERMONT (Sigma CLERMONT)-Université Clermont Auvergne (UCA)-Centre National de la Recherche Scientifique (CNRS), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-SIGMA Clermont (SIGMA Clermont)-Centre National de la Recherche Scientifique (CNRS), SIGMA Clermont (SIGMA Clermont)-Centre National de la Recherche Scientifique (CNRS)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), SIGMA Clermont (SIGMA Clermont)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2013 |
| Předmět: |
protéolyse
doehlert conception Meat Salt content Food Handling Swine Proteolysis Salt (chemistry) [SDV.CAN]Life Sciences [q-bio]/Cancer teneur en sel muscle de porc Sodium Chloride Analytical Chemistry 0404 agricultural biotechnology eau méthodologie de surface de réponse température Linear regression medicine Animals Food science Response surface methodology Water content ComputingMilieux_MISCELLANEOUS chemistry.chemical_classification Chromatography medicine.diagnostic_test Muscles régression linéaire multiple 0402 animal and dairy science Temperature Water 04 agricultural and veterinary sciences General Medicine 040401 food science 040201 dairy & animal science chemistry Pork meat Time course [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2014, 151, pp.7-14. ⟨10.1016/j.foodchem.2013.10.164⟩ Food Chemistry, 2014, 151, pp.7-14. ⟨10.1016/j.foodchem.2013.10.164⟩ |
| ISSN: | 1873-7072 0308-8146 |
| DOI: | 10.1016/j.foodchem.2013.10.164⟩ |
| Popis: | International audience; Throughout dry-cured ham production, salt and water content, pH and temperature are key factors affecting proteolysis, one of the main biochemical processes influencing sensory properties and final quality of the product. The aim of this study was to quantify the effect of these variables (except pH) on the time course of proteolysis in laboratory-prepared pork meat samples. Based on a Doehlert design, samples of five different types of pork muscle were prepared, salted, dried and placed at different temperatures, and sampled at different times for quantification of proteolysis. Statistical analysis of the experimental results showed that the proteolysis index (PI) was correlated positively with temperature and water content, but negatively with salt content. Applying response surface methodology and multiple linear regressions enabled us to build phenomenological models relating PI to water and salt content, and to temperature. These models could then be integrated into a 3D numerical ham model, coupling salt and water transfers to proteolysis |
| Databáze: | OpenAIRE |
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