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The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing. Foods 2021; 10:foods10123123. [PMID: 34945674 PMCID: PMC8701321 DOI: 10.3390/foods10123123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/10/2021] [Accepted: 12/14/2021] [Indexed: 11/30/2022] Open
Abstract
Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five thighs represented the post-mortem control time. The other 60 were distributed one plant per PDO, following a balanced plan. The thighs were sampled at the biceps femoris in groups of four per plant in the following ripening phases: salting, resting, drying, greasing, end of curing. The activity of the Cathepsin B (U/g protein) was determined by means of fluorescence measurements. The Cathepsin B ripening trend of the various PDOs was significantly different, particularly during the initial and mid-curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that different processing conditions can influence the quality of prosciutto, since they determine its biochemical development.
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Carcò G, Schiavon S, Casiraghi E, Grassi S, Sturaro E, Dalla Bona M, Novelli E, Gallo L. Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds. Sci Rep 2019; 9:19068. [PMID: 31836819 PMCID: PMC6911053 DOI: 10.1038/s41598-019-55760-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 11/30/2019] [Indexed: 11/24/2022] Open
Abstract
The use of low-protein (LP) feeds is a good strategy to reduce the environmental release of N compounds, but their influence on the quality of the products must be considered. This study explored the influence of LP diet and two pig breeds (BR) with different lean growth ability on the quality traits of dry-cured hams. We analysed 40 left dry-cured hams from pigs of two BR [Duroc-Danbred crosses (Danbred) and Duroc × Large White crosses (Anas)] fed either conventional (147 to 132 g/kg, crude protein) or LP diet. The LP had a crude protein content reduced by 20% with respect to the conventional. The differences in ham quality resulting from protein reduction were small, with a decrease of the protein and an increase of the lipid content of the ham slice in Anas, but not in Danbred (BR × Diet interaction; P = 0.043). Therefore, the use of LP would be feasible and sustainable, without detrimental effects on products. It was found the pig genotypes with different potentials for lean growth may affect the initial ham weight, fat cover and seasoning losses of hams, but they appear to affect little other chemical, physical and textural quality traits of the dry-cured hams.
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Affiliation(s)
- Giuseppe Carcò
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Stefano Schiavon
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy.
| | - Ernestina Casiraghi
- University of Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milano, 20133, Italy
| | - Silvia Grassi
- University of Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milano, 20133, Italy
| | - Enrico Sturaro
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Mirco Dalla Bona
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Enrico Novelli
- University of Padova, Department of Comparative Biomedicine and Food Science, Legnaro, PD, 35020, Italy
| | - Luigi Gallo
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
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Lo Fiego DP, Minelli G, Volpelli LA, Ulrici A, Macchioni P. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci 2016; 122:132-138. [PMID: 27522249 DOI: 10.1016/j.meatsci.2016.08.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/13/2016] [Accepted: 08/03/2016] [Indexed: 11/25/2022]
Abstract
In this work, different equations were compared as for their effectiveness in predicting the iodine value (IV), based on fatty acid (FA) composition of subcutaneous adipose tissue of Italian heavy pigs. In particular, six equations were tested: AOCS (1); modified AOCS (2), including all unsaturated FA (UFA); regression models obtained using the stepwise regression procedure as variable selection method, calculated considering only UFA (3) or all the FA (4); regression models obtained using the backward elimination procedure, calculated considering only UFA (5) or all the FA (6). The comparison of the equations performance, estimated using an external test set, showed that the use of regression models led to significant enhancements of prediction accuracy with respect to the AOCS equations. Using both equations 4 and 6, the average paired differences between experimental and predicted IV values were not statistically significant. Therefore, it is possible to use these equations for IV estimation of the subcutaneous adipose tissue of Italian heavy pigs.
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Affiliation(s)
- Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy.
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Paolo Macchioni
- Department of Agricultural and Food Sciences, University of Bologna, Via G. Fanin 44, 40127 Bologna, Italy
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Gallo L, Dalla Bona M, Carraro L, Cecchinato A, Carnier P, Schiavon S. Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production. Meat Sci 2016; 121:135-140. [PMID: 27314210 DOI: 10.1016/j.meatsci.2016.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 06/06/2016] [Accepted: 06/08/2016] [Indexed: 10/21/2022]
Abstract
In order to investigate the effects of dietary crude protein (CP) and lysine (Lys) content on some technological properties of green hams destined for Protected Designation of Origin (PDO) dry-cured ham, green hams visual appraisal scores, thickness, iodine number and fatty acid composition of subcutaneous fat, and ham weight losses during seasoning (SL) were assessed. The green hams were obtained from 233 pigs fed four diets containing 140 to 110g/kg CP and 6.5 to 5.3g/kg total Lys from 90 to 165kg body weight. A reduction in dietary CP and Lys of up to 20% compared with conventional feeds led to a 15% increase in the thickness of the subcutaneous fat, a 5% decrease in linoleic and polyunsaturated fatty acids in subcutaneous fat and a 7% decrease in SL. A 20% reduction of CP and Lys in diets for finishing pigs has positive effects on the technological properties of green hams destined for PDO dry-cured ham production.
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Affiliation(s)
- Luigi Gallo
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
| | - Mirco Dalla Bona
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Luca Carraro
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Alessio Cecchinato
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Stefano Schiavon
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
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Schiavon S, Carraro L, Dalla Bona M, Cesaro G, Carnier P, Tagliapietra F, Sturaro E, Galassi G, Malagutti L, Trevisi E, Crovetto G, Cecchinato A, Gallo L. Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Renaville B, Bacciu N, Lanzoni M, Corazzin M, Piasentier E. Polymorphism of fat metabolism genes as candidate markers for meat quality and production traits in heavy pigs. Meat Sci 2015; 110:220-3. [PMID: 26255706 DOI: 10.1016/j.meatsci.2015.07.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 07/15/2015] [Accepted: 07/16/2015] [Indexed: 12/28/2022]
Abstract
High meat quality is required for dry-cured ham production, which quality depends on meat fat quantity and composition. The aim was to study the polymorphisms of six genes involved in fat metabolism, namely, Stearoyl-CoA desaturase (SCD), Diacylglycerol acyltransferase 1 and 2 (DGAT1 &DGAT2), Microsomal triglyceride transfer protein (MTTP), Fatty acid synthase (FASN) and Heart fatty acid binding protein (H-FABP) in two traditional (Large White or Duroc × (Landrace × Large White)) and two industrial hybrids (Goland and Danbred), which are used for dry-cured ham production. Significant associations of SCD and MTTP were found with carcass weight. DGAT2 was associated with back fat thickness and L* fat colour (objective white colour score). Several genes (DGAT2, MTTP &FASN) were associated with weight loss during salting, first step in dry-cured ham production, affecting final yield. Finally, MTTP was associated with shear force. Our findings suggest that the SCD, DGAT2, MTTP and FASN polymorphisms are associated with quality of heavy pig meat products.
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Affiliation(s)
- B Renaville
- Department of Food Science, University of Udine, Italy.
| | - N Bacciu
- Zoetis, VMRD Genetics, Kalamazoo, MI, USA
| | - M Lanzoni
- Department of Food Science, University of Udine, Italy
| | - M Corazzin
- Department of Agriculture and Environmental Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
| | - E Piasentier
- Department of Agriculture and Environmental Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
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Candidate gene markers involved in San Daniele ham quality. Meat Sci 2010; 85:441-5. [DOI: 10.1016/j.meatsci.2010.02.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2009] [Revised: 02/08/2010] [Accepted: 02/10/2010] [Indexed: 11/19/2022]
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