Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

Zhao, Di; Li, Hao; Huang, Mingxuan; Wang, Taolin; Hu, Yue; Wang, Liping; Xu, Dening; Mao, Shengyong; Li, Chunbao

doi:10.1016/j.foodchem.2020.127549

Cited by 32 publications

(15 citation statements)

References 41 publications

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“…Zhang et al., ( 2017 ) found that Flavourzyme promoted the proteolysis of Cantonese bacon as shown by the increasing concentrations of all FAAs detected. Zhao et al., ( 2020 ) used bromelain to treat beef muscle and found the types and contents of FAAs were significantly improved, especially glutamicacid, valine, and alanine. Toldra et al., ( 2020 ) reported that the type of small peptides was closely related to the presence of flavor.…”

Section: Resultsmentioning

confidence: 99%

“…Feng et al., ( 2017 ) have reported that bromelain could accelerate the proteolysis of golden pomfret protein, softening texture and enhancing flavor of fish balls. Zhao et al., ( 2020 ) found that bromelain‐treated beef had higher level of free amino acids and ketones. However, few information is available regarding the effects of bromelain in smoked salted duck.…”

Section: Introductionmentioning

confidence: 99%

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Effects of bromelain on the quality of smoked salted duck

Zhang

Lorenzo

Zhang³

et al. 2021

Food Science & Nutrition

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Nowadays, many cured meat products are produced from different raw materials and under different processing conditions (Lorenzo et al., 2008;Toldra, 2006). During the processing of cured meat products, chemical and biochemical changes lead to produce a large number of volatile compounds which contribute to their characteristic flavor (Shi et al., 2021). Smoked salted duck is one of the Chinese traditional cured meat products which are largely favored by consumers in China due to its unique flavor (Li et al., 2011).Traditionally, the smoked salted duck is produced by marination and slowly air-dried process and then is matured under natural conditions at 4-10℃ for approximately one month (Luo et al., 2008).Therefore, as to shorten the production cycle, high temperature (45-60℃) is generally used instead of natural air drying in modern factories . However, the efficiency of endogenous enzymes in duck meat is easily inhibited at high temperature (Perez-Santaescolastica et al., 2018), which reduces the degree of protein hydrolysis, and thus induces flavor deficiency and tough texture (Feng et al., 2014). In addition, the lipid and protein oxidation in dried cured meat products would be accelerated at high temperatures leading to the deteriorated flavor (Dominguez et al., 2019;

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of bromelain on the quality of smoked salted duck

Zhang

Lorenzo

Zhang³

et al. 2021

Food Science & Nutrition

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“…Fatty acids, amino acids, peptides, lipids and proteins are important contributors to meat flavor through hydrolysis, oxidation of lipids proteolysis and Maillard reactions [41]. In this sense, it is well-known that lipid oxidation involves the formation of free radicals and hydroperoxides whose decomposition can result in the formation of volatile compounds (aldehydes, alcohols, ketones, etc.).…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Gómez

García-Varona

Curiel-Fernández

2020

Foods

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The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.

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“…Proteolysis occurs extensively during the production and storage of meat. The hydrolysis of meat protein has been reported to occur during postmortem aging, enzymatic tenderization and the fermentation of meat products [ 4 , 5 ]. Both positive and negative relationships between proteolysis and the release of flavors in meat products were reported in several studies [ 5 , 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…The hydrolysis of meat protein has been reported to occur during postmortem aging, enzymatic tenderization and the fermentation of meat products [ 4 , 5 ]. Both positive and negative relationships between proteolysis and the release of flavors in meat products were reported in several studies [ 5 , 6 , 7 , 8 ]. Excessive proteolysis in dry-cured ham liberated higher levels of free amino acids and increased the generation of hexanal, 2-methyl-butanoic acid and 3-methyl-butanoic acid through Strecker degradation [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

Zheng

Zuo

et al. 2022

Foods

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Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (Ksv) between the treated MP and ketones but decreased the Ksv between the treated MP and aldehydes, and the papain treatment changed the Ksv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8–19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0–7.9%) and 2-pentanone (by 9.7–11.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p < 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.

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Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

Cited by 32 publications

References 41 publications

Effects of bromelain on the quality of smoked salted duck

Effects of bromelain on the quality of smoked salted duck

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

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