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Food Chem

Title:		Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi
Author(s):		Zhao D; Li H; Huang M; Wang T; Hu Y; Wang L; Xu D; Mao S; Li C; Zhou G;
Address:		"Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Center Testing International Pinbiao (Jiangsu) Certification Technology Co., Ltd, Nanjing, PR China. Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: chunbao.li@njau.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200713
Issue:
Page Number:		127549 -
DOI:		10.1016/j.foodchem.2020.127549
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and Flavourzyme(R) were used to treat beef muscle, and the changes in volatile compounds and odors were subsequently analyzed. Proteolysis by proteinase K was found to elevate the average bitterness of the identified peptides by generating peptides with high Q values, whereas proteolysis by papain generated the highest level of amino acids. Enzymatic treatment by Flavourzyme and bromelain significantly elevated the levels of ketones and odors, whereas excessive proteolysis by papain and proteinase K largely reduced the levels of esters and aldehydes. The level of amino acids and degree of hydrolysis were found to be predominant factors that regulated the level of volatiles and odors. These results highlighted the huge influence of enzymatic tenderization on meat flavor, depending on degree of hydrolysis and cleavage pattern of applied proteases"
Keywords:		Amino Acids/metabolism Animals Cattle Hydrolysis Muscle Proteins/*metabolism *Odorants Peptide Hydrolases/*metabolism *Proteolysis Red Meat/*analysis Taste Volatile Organic Compounds/*metabolism Beef flavor Enzymatic tenderization Proteolysis;
Notes:		"MedlineZhao, Di Li, Hao Huang, Mingxuan Wang, Taolin Hu, Yue Wang, Liping Xu, Dening Mao, Shengyong Li, Chunbao Zhou, Guanghong eng England 2020/07/20 Food Chem. 2020 Dec 15; 333:127549. doi: 10.1016/j.foodchem.2020.127549. Epub 2020 Jul 13"