FLAVOR OF CURED HAM: GENERATION OF DI AND TRIPEPTIDOS DURING THE PROCESS, ITS CONTRIBUTION TO THE TASTE AND POSSIBLE EFFECTS OF ITS OXIDATION (Q3177468): Difference between revisions
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FLAVOR OF CURED HAM: GENERATION OF DI AND TRIPEPTIDOS DURING THE PROCESS, ITS CONTRIBUTION TO THE TASTE AND POSSIBLE EFFECTS OF ITS OXIDATION | |||
Revision as of 03:44, 9 October 2021
Project Q3177468 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | FLAVOR OF CURED HAM: GENERATION OF DI AND TRIPEPTIDOS DURING THE PROCESS, ITS CONTRIBUTION TO THE TASTE AND POSSIBLE EFFECTS OF ITS OXIDATION |
Project Q3177468 in Spain |
Statements
63,525.0 Euro
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127,050.0 Euro
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50.0 percent
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1 January 2018
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31 December 2020
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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46190
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DURANTE EL PROCESO DE CURADO DE JAMON TIENEN LUGAR UNA SERIE DE REACCIONES BIOQUIMICAS ENTRE LAS QUE DESTACA LA PROTEOLISIS DE LAS PROTEINAS MUSCULARES COMO UNA DE LAS MAS IMPORTANTES. ESTA INTENSA DEGRADACION DE LAS PROTEINAS MIOFIBRILARES Y SARCOPLASMICAS POR PARTE DE LAS ENZIMAS ENDOGENAS MUSCULARES RESULTA EN LA GENERACION DE NUMEROSOS PEPTIDOS PEQUEÑOS Y AMINOACIDOS LIBRES, TODOS ELLOS RESPONSABLES DEL SABOR E INDIRECTAMENTE DEL AROMA Y, POR TANTO, DE LA CALIDAD FINAL DEL JAMON CURADO. ASI PUES, SE CONOCE DESDE HACE TIEMPO LA INFLUENCIA QUE, SOBRE LAS CARACTERISTICAS FINALES DE AROMA Y SABOR DEL JAMON CURADO TIENEN LOS PEPTIDOS PEQUEÑOS GENERADOS DURANTE SU ELABORACION. SIN EMBARGO, NO SE TIENEN DATOS SOBRE SU GENERACION, CARACTERISTICAS Y RELEVANCIA EN CUANTO A SU CONTRIBUCION AL SABOR, FRENTE A OTROS COMPUESTOS MAS CONOCIDOS (NUCLEOTIDOS Y NUCLEOSIDOS, SAL, AMINOACIDOS LIBRES, ETC), EXISTIENDO POCOS DATOS SOBRE LOS PEPTIDOS PRESENTES EN LA FRACCION ACUOSA DEL JAMON CURADO Y SU APORTACION AL SABOR._x000D_ EN EL PRESENTE PROYECTO SE PRETENDE LA CARACTERIZACION DE LOS DI Y TRIPEPTIDOS GENERADOS DURANTE EL CURADO DEL JAMON MEDIANTE TECNICAS DE PEPTIDOMICA DE ULTIMA GENERACION UTILIZANDO LOS AVANCES MAS RECIENTES EN SECUENCIACION DE NOVO PARA SU ESTUDIO COMO COMPUESTOS RELACIONADOS CON EL SABOR. TAMBIEN SE CARACTERIZARA LA POSIBLE OXIDACION DE ESTOS PEPTIDOS, Y EL EFECTO QUE PUEDA EJERCER EN SU SABOR. AMPLIANDO EL CONOCIMIENTO SOBRE SU GENERACION Y SU RELEVANCIA EN EL SABOR DEL PRODUCTO FINAL. EL CONOCIMIENTO ADQUIRIDO SE APLICARA AL DISEÑO DE MEJORAS EN LOS PROCESOS ACTUALES DE CURADO CON PROBLEMAS CON EL SABOR COMO SON AQUELLOS EN LOS QUE SE APLICA UNA REDUCCION DE SAL Y LOS DE TIEMPOS CORTOS DE CURADO. (Spanish)
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A SERIES OF BIOCHEMICAL REACTIONS TAKES PLACE DURING THE PROCESS OF DRY-CURED HAM. AMONG THEM, PROTEOLYSIS STANDS OUT AS ONE OF THE MOST IMPORTANT. THIS INTENSE DEGRADATION OF THE MYOFIBRILLAR AND SARCOPLASMIC PROTEINS BY ENDOGENOUS MUSCLE ENZYMES RESULTS IN THE GENERATION OF NUMEROUS SMALL PEPTIDES AND FREE AMINO ACIDS, WHICH ARE RESPONSIBLE FOR THE TASTE AND INDIRECTLY OF THE AROMA AND, THEREFORE, OF THE FINAL QUALITY OF THE DRY-CURED HAM. IT HAS LONG BEEN KNOWN THE INFLUENCE OF THE SMALL PEPTIDES GENERATED DURING THEIR ELABORATION ON THE FINAL FLAVOR CHARACTERISTICS OF DRY-CURED HAM. HOWEVER, THERE ARE NO DATA ON THEIR GENERATION, CHARACTERISTICS AND RELEVANCE IN THEIR CONTRIBUTION TO TASTE, COMPARED TO OTHER WELL KNOWN COMPOUNDS (NUCLEOTIDES AND NUCLEOSIDES, SALT, FREE AMINO ACIDS, ETC.), WITH LITTLE DATA ON THE PEPTIDES PRESENT IN THE AQUEOUS FRACTION OF THE DRY-CURED HAM AND ITS CONTRIBUTION TO TASTE._x000D_ IN THE PRESENT PROJECT, THE DI AND TRIPEPTIDES GENERATED DURING THE PROCESSING OF DRY-CURED HAM WILL BE CHARACTERISED BY MEANS OF PEPTIDMICS TOOLS OF LAST GENERATION USING THE LATEST ADVANCES IN DE NOVO SEQUENCING FOR ITS STUDY AS TASTE-RELATED COMPOUNDS. THE POSSIBLE OXIDATION OF THESE PEPTIDES WILL BE ALSO CHARACTERISED AS WELL AS THE EFFECT THAT IT CAN EXERT ON THEIR TASTE, EXPANDING THE KNOWLEDGE ABOUT ITS GENERATION AND ITS RELEVANCE IN THE TASTE OF THE FINAL PRODUCT. THE ACQUIRED KNOWLEDGE WILL BE APPLIED TO THE DESIGN OF IMPROVEMENTS IN THE CURRENT DRY-CURING PROCESSES WITH TASTE-RELATED PROBLEMS LIKE THOSE IN WHICH A REDUCTION OF SALT IS APPLIED AND THOSE OF SHORT CURING TIMES. (English)
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Paterna
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Identifiers
AGL2017-89381-R
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