Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams.
Iberian ham
angiotensin-I converting enzyme (ACE)
antioxidant
bioactive peptide
deboned ham
proteolysis
salt reduction
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
28 Feb 2023
28 Feb 2023
Historique:
received:
26
01
2023
revised:
17
02
2023
accepted:
25
02
2023
entrez:
11
3
2023
pubmed:
12
3
2023
medline:
12
3
2023
Statut:
epublish
Résumé
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams.
Identifiants
pubmed: 36900539
pii: foods12051022
doi: 10.3390/foods12051022
pmc: PMC10000787
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Spanish Government
ID : RTC-2017-6319
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