Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Peptide Research and Therapeutics"
DOI: 10.1007/s10989-018-9765-y
Abstract: This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro… read more here.
Keywords: pork; ageing time; time; cured pork ... See more keywords
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
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DOI: 10.1016/j.jfoodeng.2019.109690
Abstract: Abstract The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different… read more here.
Keywords: pastiness; cured pork; pork ham; dry cured ... See more keywords
Effect of nitrate on residual nitrite decomposition rate in cooked cured pork.
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DOI: 10.1016/j.meatsci.2017.03.002
Abstract: The effects of nitrate on the color stability of cooked cured pork were examined. Nitrate inhibited the nitrite decrement and discoloration in the cooked cured ham. Nitrate reduction and nitrite accumulation were observed in the… read more here.
Keywords: nitrate residual; cured pork; cooked cured; rate ... See more keywords
Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
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DOI: 10.1080/19476337.2016.1271828
Abstract: ABSTRACT This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13… read more here.
Keywords: antioxidant activity; cured pork; pork loins; loins inoculated ... See more keywords
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
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DOI: 10.3390/foods11060796
Abstract: Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been… read more here.
Keywords: pork loins; color; cured pork; nitrite free ... See more keywords
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa
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DOI: 10.3390/foods12061190
Abstract: The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured… read more here.
Keywords: platelet activating; dry cured; pork coppa; cured pork ... See more keywords
Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies
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DOI: 10.3390/ijms20174204
Abstract: Food peptides contain a very wide range of diversified structures, which explains their diverse range of functional activities. Proatherogenic endothelium is related to vasoconstriction, inflammation, and oxidative stress. In this line, four synthetic bioactive peptides… read more here.
Keywords: dry cured; multifunctional peptides; pork ham; cured pork ... See more keywords
Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
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DOI: 10.3390/nu14040770
Abstract: The ability of peptides from an aqueous and salt-soluble protein extract of dry-cured pork loins to inhibit the action of dipeptidyl peptidase IV was determined. This activity was assessed at different times of the production… read more here.
Keywords: dipeptidyl peptidase; dry cured; pork loin; cured pork ... See more keywords