Journal
FOOD CHEMISTRY
Volume 254, Issue -, Pages 317-325Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.02.031
Keywords
Ovine bresaola; Mutton; Free amino acids; In vitro digestion; Peptidomics
Funding
- Faculty of Health and Environmental Sciences in Auckland University of Technology
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Bresaola made from New Zealand mutton and lamb, were compared in quality attributes. Mutton bresaola had slightly lower protein and higher moisture contents, and similar amount of intramuscular fat and instrumental colour compared to that of the lamb. 36 and 80 unique endogenous peptides were observed in mutton and lamb, respectively. Proteolysis during dry-curing was affected by the age of the animal and has resulted in softer and easier to chew textural properties to the mutton bresaola. Significantly higher amounts of total free amino acids and higher proportion of essential amino acids were detected in the mutton bresaola from digestion simulation compared to that from lamb. Expedited proteolysis measured in the form of the release of free amino acids was positively related to the animal age. Overall, bresaola from mutton had more favourable characteristics compared to that of the lamb.
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