The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham

Abstract

The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis, resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (cathepsins B, D, H, and L and, to a less extent, calpains) and exopeptidases (peptidases and aminopeptidases). Muscle and adipose tissue lipids are also subject to intense lipolysis, generating free fatty acids by the action of lipases that, in a second stage, are transformed to volatiles as a result of oxidation. Sensory profiles of dry-cured ham are strongly affected by these enzymatic reactions. In addition, the activity levels of the muscle enzymes significantly depend on the properties of raw ham, such as age and crossbreeding as well as the process conditions such as temperature, time, water activity, redox potential, and salt content. Thus, the control of the muscle enzyme systems, mainly proteases and lipases, is essential for the standardization of the processing and/or enhancement of flavor quality of dry-cured ham.

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

“…Fermented soybean products especially those prepared by the fungus R. oligosporus, are rich in oleic and linoleic fatty acids. Many previous studies have shown that fatty acid contents play an important role in the flavor of the food products (Larick, Turner, 1990;Ha, Lindsay, 1991;Toldra, Flores 1998). Soybeans in particular are known to contain fair amounts of lipids, and in general are considered 'undesirable' by most consumers in the western countries.…”

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

“…Similar results was found by Ruiz et al [10] in dry cured Iberian ham. Temperature can also affect enzyme activities and lead to the different release rates of oligopeptide and free amino acids [11]. Zhao et al [12] found that there was a significant interactive effect on cathepsin B and L activity with temperature and salt content (P < 0.001).…”

“…The umami taste, which is described as savory, brothy or beefy, comes mainly from the free amino acids, oligopeptides as well as from certain 5'-ribonucleotides such as inosine-5'-monophosphate (IMP) [8]. In addition, those umami tastes related chemical compounds are also influenced by curing time [9,10], curing agent usage as well as temperature [11,12], and they are precursors for the formation of volatile odor-active compounds through Strecker degradation and Maillard reactions [13,14]. In spite of the increasing demand for duck meat products day by day [2], little information is available about the contribution of each Chinese traditional processing stage to the final duck breast meat products.…”

Lipase catalyzed ester synthesis for food processing industries

“…Thus, lipase was utilized for the enhancement of the flavour quality (Toldra and Flores, 1998). Lipase catalyzed interesterification under the controlled condition was adapted to enrich the naturally occurring oils and fats which lacked well balanced fatty acids.…”