The production of Parma dry-cured ham involves the steps of salting, drying, and ripening. Although sea salt is the only preserving agent, there are strategies being developed with the goal of reducing salt content in order to decrease its negative impact on consumer health. A 24 h pressure treatment was applied before salting to reduce thickness and inequalities in shape. To evaluate the potential impact of the pressure step on the process outcome, differential proteomic analyses by complementary 2D-PAGE and LC-MS/MS were carried out on exudates collected at day 1, 5, and 18 of the salting phase for hams treated or untreated with pressure. Specific proteins were found differentially abundant in exudates from pressed vs unpressed hams and as a function of time. These changes include glycolytic enzymes and several myofibrillar proteins. These findings indicate that pressure causes a faster loosening of the myofibrillar structure with the release of specific groups of proteins.
Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates / Paredi, Gianluca; Benoni, Roberto; Pighini, Giovanni; Ronda, Luca; Dowle, Adam; Ashford, David; Thomas, Jerry; Saccani, Giovanna; Virgili, Roberta; Mozzarelli, Andrea. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 65:30(2017), pp. 6307-6316. [10.1021/acs.jafc.7b01293]
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