资源描述：
《Proteolysis and lipolysis in flavour development of dry-cured meat products》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。
1、MeufScience,Vol.49.No.Suppl.I,SlOl-SlIO,199801998ElsevierScienceLtdAllnghtsreserved.PrintedinGreatBritamPII:SO309-1740(98)00077-I0309-1740/98/Sl9.00t0.00ELSEVIERProteolysisandLipolysisinFlavourDevelopmentofDry-curedMeatProductsFidelToldri*InstitutodeAgroquimic
2、ayTecnologiadeAlimentos(C.S.I.C.),Apartado73,46100Burjassot,Valencia,SpainABSTRACTNumerousproteolyticandlipolyticreactionsareinvolvedinthegenerationofjavourand/orjavourprecursorsinmeatandmeatproducts.Mostofthesereactionsareknowntobeduetoendo-/exe-peptidasesand
3、lipases,respectively.Theoriginoftheseenzymesmaybeeitherfrommuscleand/or,frommicroorganisms,althoughtheirrelativerelevanceforagivenmeatproductstronglydependsonthemanufactureanddistribution.Inthispaper,thepostmortemproteolysisandlipolysisisdescribedwithparticula
4、rreferencetodry-curedham,atypicalmeatproductnaturallyripenedbyendogenousenzymes.01998ElsevierScienceLtd.AllrightsreservedINTRODUCTIONThedevelopmentofflavourinmeatproductsisaverycomplexprocess,notyetfullyunderstoodduetothehighnumberofreactionsinvolved.Ingeneral
5、,flavourcompoundsmayresultfromeitherenzymaticactionorchemicalreactionssuchaslipidoxidation,Maillardreactions,Streckerdegradations,etc.Therearemanyfactors,suchasrawmeatproperties,additives,processingconditions...affectingtheflavourqualityofameatpro-duct;control
6、ispossiblewithagoodbiochemicalknowledgeofeachfactorinvolved.Thiswouldallowabetterstandardizationoftheprocessingand/orenhancementoftheflavourqualityoftheproduct.Proteolysisandlipolysisconstitutethemainbiochemicalreactionsinthegenerationofflavourorflavourprecurs
7、ors.Bothgroupsofreactionsareduetoproteasesandlipases,respectively,althoughthedegreeofcontributionofeitherendo-genousenzymesorthoseofmicrobialoriginnaturallypresentintheproductoraddedasstartercultureswillmainlydependonthetypeofprocess(Berdagueetal.,1993;Mollyet
8、al.,1997).Dry-curedhamconstitutesaninterestingexceptionsinceproteolysisandlipo-lysisaremainlyattributedtotheendogenousenzymaticsystemsinviewofthelowmicrobialcountsfoundinsidetheham
