Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 11; pp. 3039 - 3045
• Main Authors: García, Ana Belén García, Larsen, Lotte Bach, Cambero Rodríguez, Marı́a Isabel, Díaz, Karen Paola Cruz, Bertram, Hanne Christine
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 25.03.2015
• Subjects: Animals; Fermentation; Food Handling; Magnetic Resonance Spectroscopy - methods; Meat Products - analysis; Proteolysis; Swine; Time Factors; Water - analysis; meat fermentation; ripening; sausage models; NMR relaxation; water distribution; proteases
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b00660

Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T 2b (5–10 ms), T 21 (30–70 ms), and T 22 (100–300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T 2b2 and T 22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T 22 population in fermented sausages.