Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents

Abstract

The effect of curing agents (salt, glucose, nitrate, nitrite, and ascorbic acid) on the binding of skeletal peptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) with key flavor compounds (hexanal, octanal, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied by solid-phase microextraction (SPME). Curing agents had an effect on the interaction process between carnosine and volatile compounds, which was higher than the interactions observed with anserine and myoglobin. Sodium chloride decreased the interaction of volatiles with carnosine except for octanal, which was increased, and 2-pentanone, which was unaltered. Ascorbic acid exerted the highest effect by decreasing the interaction of carnosine with all of the volatile compounds except for octanal and 2-pentanone. The interaction with anserine was affected by sodium chloride, nitrate, and nitrite, producing a decrease in the interaction with hexanal, octanal, and methional. Finally, sodium chloride, glucose, and nitrite increased the interaction of myoglobin with hexanal, octanal, and methional. The effect of simulated stages of the curing process on the binding was also studied. A combined effect of the curing agents resulted in a change in the relative proportions of volatile compounds that can lead to different flavor perceptions of dry-cured meat products.

Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems

“…The concentration of aroma compound present on the headspace of protein and control vials was determined using solid-phase microextraction (SPME) with optimized conditions followed by gas chromatography analysis (Gianelli, Flores, & Toldrá, 2005).…”

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

“…It is also essential to consider the medium pH, polarity and molecular weights of volatile compounds because these parameters affect the interaction with the matrix (Seuvre et al, 2002). Studies carried out on the effect of curing agents on the interaction of volatile compounds with the protein matrix of drycured ham did not reveal any significant effect of nitrate or nitrite on such types of interactions (Gianelli, et al, 2005, Flores et al, 2007. The mechanisms involved in the generation of dry-cured ham flavour have been studied , Toldrá, 1998 as well as the volatile compounds present in its headspace (Gianelli et al, 2002).…”

In-mouth flavour release from milk proteins

“…Consequently, the binding of flavour components to proteins and other macromolecules has a significant effect on the acceptance of a food product. Several researchers have investigated the binding of flavour compounds to milk and other food proteins (Gianelli et al, 2005;Kü hn et al, 2006;Li et al, 2000;Semenova et al, 2002), and the question arises as to the impact of these interactions on the in-mouth flavour release and flavour perception.…”