Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Abstract

In order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and proteomic profile, and further discussed the contribution of possible enzyme activities and protein degradation to the flavor development of ham manufactured by traditional processing and modern processing. The modern-processed ham showed more intense taste and higher proteolysis index values (approximate 1.2-fold) than that of traditional-processed ham. Cathepsin B and L significantly decreased from the prior salting to the end of post-ripening in both traditional process and modern process, while more than 2.2-fold values of cathepsin L activities and approximate 1.2-fold values of cathepsin B activities were presented in modern-processed ham at end of post-ripening compared with traditional-processed ham, which could contribute to the extensive degradation of muscle proteins of modern-processed ham. Label-free quantitative proteomics revealed that myosin (F1SS66 and K7GMH0), alpha-actinin (I3LLY3), tropomodulin (D0QCY6) and troponin (P63317) were the most intense response in developing the taste of modern-processed ham. Partial least square regression further demonstrated that the formation of taste was closely related to these proteins during the processing of dry-cured ham.