AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (5 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Open Access

Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

Mingming Lia,b, Qiujin Zhub( ), Chao Qua,c, Xiaohui Gongb, Yunhan Zhanga, Xin Zhanga,c( ), Shouwei Wanga,c
China Meat Research Center, Beijing 100068, China
Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
Beijing Academy of Food Sciences, Beijing 100068, China

Peer review under responsibility of Tsinghua University Press.

Show Author Information

Highlights

• Key taste-active amino acids of Glu, Lys, Val, Ala, and Leu were characterized

• Total 18 kinds of volatiles were identified as key ones in dry-cured pork coppa

• Partial correlation analysis revealed the relationship of proteases and key compounds

• RAP significantly affected the accumulation of key taste-active amino acids

• Cathepsin B and D, DPP Ⅱ, DPP Ⅳ and RAP notably affected accumulation of hexanal

Abstract

Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases. The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper. The dynamic changes of endogenous proteases activity, free amino acids, and volatiles during dry-cured pork coppa processing were characterized. The results showed that 5 kinds of free amino acids, Glu, Lys, Val, Ala, and Leu, were identified as significant contributors to taste. Meanwhile, key volatiles, such as hexanal, nonanal, octanal, benzaldehyde, 3-methyl butanoic acid, 2-methyl propanoic acid, and ethyl octanoate, greatly contributed to the flavor characteristics of dry-cured pork coppa. Further partial correlation analysis was performed to better elucidate the relationship among parameters. The results revealed that close relationship between endogenous proteases and key substances. RAP not only significantly affected the accumulation of key active-amino acids, but also affected the accumulation of ethyl octanoate, 2,3-pentanedione, and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu. In addition, cathepsin B and D, DPP Ⅱ, DPP Ⅳ and RAP notably affected accumulation of hexanal.

Keywords

Dry-cured pork coppaEndogenous proteasesProteolysisKey taste-active amino acidsVolatile compounds

Electronic Supplementary Material

Download File(s)
fshw-13-4-2152_ESM.docx (17.9 KB)

References

[1]

A. Jurado, C. Garcia, M.L. Timon, et al. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Meat Sci. 75 (2007) 585-594. https://doi.org/10.1016/j.meatsci.2006.09.006.
Crossref Google Scholar
[2]

C.Y. Zhou, Y. Bai, C. Wang, et al. 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. Food Control. 126 (2021) 107873. https://doi.org/10.1016/j.foodcont.2021.107873.
Crossref Google Scholar
[3]

Y.N. Shi, X. Li, A.X. Huang. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham. Meat Sci. 158 (2019) 107904. https://doi.org/10.1016/j.meatsci.2019.107904.
Crossref Google Scholar
[4]

A. Picon, M. Nunez. Volatile compounds in high-pressure-treated dry-cured ham: a review. Meat Sci. 184 (2022) 108673. https://doi.org/10.1016/j.meatsci.2021.108673.
Crossref Google Scholar
[5]

J.M. Lorenzo, J. Carballo. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. Meat Sci. 99 (2015) 44-51. https://doi.org/10.1016/j.meatsci.2014.08.013.
Crossref Google Scholar
[6]
F. Toldrá. Dry-Cured Meats. In Reference Module in Food Science; Elsevier: 2016.
Crossref
[7]

F. Toldra, M. Flores. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Crit. Rev. Food Sci. Nutr. 38 (1998) 331-352. https://doi.org/10.1080/10408699891274237.
Crossref Google Scholar
[8]

I. Petrova, I. Tolstorebrov, L. Mora, et al. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing. Meat Sci. 121 (2016) 243-249. https://doi.org/10.1016/j.meatsci.2016.06.023.
Crossref Google Scholar
[9]

C.Y. Zhou, J.Q. Wu, C.B. Tang, et al. Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control. 106 (2019). https://doi.org/10.1016/j.foodcont.2019.06.020.
Crossref Google Scholar
[10]

X. Guo, Y.Q. Wang, S.L. Lu, et al. Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage. LWT-Food Sci. Technol. 149 (2021) 111860. https://doi.org/10.1016/j.lwt.2021.111860.
Crossref Google Scholar
[11]

M.A. Sentandreu, S. Stoeva, M.C. Aristoy, et al. Identification of small peptides generated in Spanish dry-cured ham. J. Food Sci. 68 (2003) 64-69. https://doi.org/10.1111/j.1365-2621.2003.tb14115.x.
Crossref Google Scholar
[12]

Y.J. Huan, G.H. Zhou, G.M. Zhao, et al. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Sci. 71 (2005) 291-299. https://doi.org/10.1016/j.meatsci.2005.03.025.
Crossref Google Scholar
[13]

X. Zhang, J.N. Yang, H. Gao, et al. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts. Meat Sci. 166 (2020) 108132. https://doi.org/10.1016/j.meatsci.2020.108132.
Crossref Google Scholar
[14]
ISO. Meat and meat products-determination of moisture content (reference method). 1442, 1997 1997.
[15]

S. Savadkoohi, H. Hoogenkamp, K. Shamsi, et al. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Sci. 97 (2014) 410-418. https://doi.org/10.1016/j.meatsci.2014.03.017.
Crossref Google Scholar
[16]

P. Ertbjerg, P. Henckel, A. Karlsson, et al. Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle. J. Anim. Sci. 77 (1999) 2428-2436. https://doi.org/10.2527/1999.7792428x.
Crossref Google Scholar
[17]
Y. Feng. Mechanism and Effects of muscle fiber types on proteolysis of beef during postmortem process. Thesis, Chinese Academy of Agricultural Sciences, Beijing, China, 2020.
[18]

M. Armenteros, M.C. Aristoy, F. Toldra. Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases. Eur. Food Res. Technol. 229 (2009) 93-98. https://doi.org/10.1007/s00217-009-1029-9.
Crossref Google Scholar
[19]

R. Cheret, C. Delbarreladrat, M. Lamballerieanton, et al. Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem. 101 (2007) 1474-1479. https://doi.org/10.1016/j.foodchem.2006.04.023.
Crossref Google Scholar
[20]

M. Sentandreu, F. Toldrá. Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham. Eur. Food Res. Technol. 213 (2001) 83-87. https://doi.org/10.1007/s002170100355.
Crossref Google Scholar
[21]
G. Zhao. Studies on the effects of muscle proteolytic enzymes in processing of Jinhua ham. Thesis, Nanjing Agricultural University, Nanjing, China, 2004.
[22]

C.Y. Zhou, D.D. Pan, Y. Bai, et al. Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham. LWT-Food Sci. Technol. 101 (2019) 76-82. https://doi.org/10.1016/j.lwt.2018.11.026.
Crossref Google Scholar
[23]
ISO. Meat and meat products-measurement of nitrogen content (reference method). 937, 1978. 1978.
[24]

H. Li, J. Wu, J. Wan, et al. Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities. LWT-Food Sci. Technol. 160 (2022). https://doi.org/10.1016/j.lwt.2022.113326.
Crossref Google Scholar
[25]

F.C. Church, H.E. Swaisgood, D.H. Porter, et al. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins1. J. Dairy Sci. 66 (1983) 1219-1227. https://doi.org/10.3168/jds.S0022-0302(83)81926-2.
Crossref Google Scholar
[26]

X. Zhang, J.N. Yang, H. Gao, et al. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts. Meat Sci. 166 (2020) 108132. https://doi.org/10.1016/j.meatsci.2020.108132.
Crossref Google Scholar
[27]

K.H. Zhang, D. Li, M.W. Zang, et al. Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork. LWT-Food Sci. Technol. 155 (2022). https://doi.org/10.1016/j.lwt.2021.112981.
Crossref Google Scholar
[28]

Ş. UĞUz, A. Soyer, Ü. DalmiŞ. Effects of different salt contents on some quality characteristics during processing of dry-cured Turkish pastirma. J. Food Quality 34 (2011) 204-211. https://doi.org/10.1111/j.1745-4557.2011.00382.x.
Crossref Google Scholar
[29]

J. Zhang, Y.F. Ye, Y.Y. Sun, et al. (1)H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams. Food Res. Int. 113 (2018) 140-148. https://doi.org/10.1016/j.foodres.2018.07.009.
Crossref Google Scholar
[30]

Y. Zhou, Y. Wang, J. He, et al. Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry-cured hams. Int. J. Food Sci. Technol. 56 (2020) 259-268. https://doi.org/10.1111/ijfs.14627.
Crossref Google Scholar
[31]

M. Bedia, L. Mendez, S. Banon. Evaluation of different starter cultures (Staphylococci plus lactic acid bacteria) in semi-ripened Salami stuffed in swine gut. Meat Sci. 87 (2011) 381-386. https://doi.org/10.1016/j.meatsci.2010.11.015.
Crossref Google Scholar
[32]

M. Bampi, N.N. Domschke, F.C. Schmidt, et al. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT-Food Sci. Technol. 74 (2016) 26-33. https://doi.org/10.1016/j.lwt.2016.07.009.
Crossref Google Scholar
[33]

F. Toldrá. The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends Food Sci. Tech. 17 (2006) 164-168. https://doi.org/10.1016/j.tifs.2005.08.007.
Crossref Google Scholar
[34]

C.Y. Zhou, Y. Wang, D.D. Pan, et al. The changes in the proteolysis activity and the accumulation of free amino acids during Chinese traditional drycured loins processing. Food Sci. Biotechnol. 26 (2017) 679-687. https://doi.org/10.1007/s10068-017-0089-z.
Crossref Google Scholar
[35]

C. Chaosap, R. Sitthigripong, P. Sivapirunthep, et al. Myosin heavy chain isoforms expression, calpain system and quality characteristics of different muscles in goats. Food Chem. 321 (2020) 126677. https://doi.org/10.1016/j.foodchem.2020.126677.
Crossref Google Scholar
[36]

J. Wang, X.L. Yan, R. Liu, et al. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork. Anim. Sci. J. 87 (2016) 109-116. https://doi.org/10.1111/asj.12394.
Crossref Google Scholar
[37]

E. Piasentier, N. Pizzutti, G. Lippe. The influence of the type of dry-cured Italian PDO ham on cathepsin B activity trend during processing. Foods. 10 (2021) 3123. https://doi.org/10.3390/foods10123123.
Crossref Google Scholar
[38]

A. Grossi, V. Gkarane, J. A. Otte, et al. High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation. Food Chem. 134 (2012) 1556-1563. https://doi.org/10.1016/j.foodchem.2012.03.089.
Crossref Google Scholar
[39]

G.H. Zhou, G.M. Zhao. Biochemical changes during processing of traditional Jinhua ham. Meat Sci. 77 (2007) 114-120. https://doi.org/10.1016/j.meatsci.2007.03.028.
Crossref Google Scholar
[40]

J.J. Zhang, X.H. Zhao. Changes in protein hydrolysates during processing of Chinese traditional dry-cured bacon (Laròu) production. J. Food Biochem. 41 (2017). https://doi.org/10.1111/jfbc.12304.
Crossref Google Scholar
[41]

Z.M. Li, Y. Wang, D. Pan, et al. Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades. Food Biosci. 50 (2022) 102174. 10.1016/j.fbio.2022.102174.
Crossref Google Scholar
[42]

C.Z. Zhu, J.L. Zhao, W. Tian, et al. Contribution of histidine and lysine to the generation of volatile compounds in Jinhua ham exposed to ripening conditions via Maillard reaction. J. Food Sci. 83 (2018) 46-52. https://doi.org/10.1111/1750-3841.13996.
Crossref Google Scholar
[43]

J. Luo, M.M. Nasiru, H. Zhuang, et al. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham. Food Res. Int. 140 (2021) 110001. https://doi.org/10.1016/j.foodres.2020.110001.
Crossref Google Scholar
[44]

Y.B. Wang, F. Li, J. Chen, et al. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham. Food Microbiol. 94 (2021). https://doi.org/10.1016/j.fm.2020.103643.
Crossref Google Scholar
[45]

S. Jiang, D. Xia, X.M. Wang, et al. Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. LWT-Food Sci. Technol. 153 (2022). https://doi.org/10.1016/j.lwt.2021.112497.
Crossref Google Scholar
[46]

W. Li, Y.P. Chen, I. Blank, et al. GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Res. Int. 142 (2021) 110222. https://doi.org/10.1016/j.foodres.2021.110222.
Crossref Google Scholar
[47]
S. Cadel, C. Piesse, V.L. Pham, et al. Chapter 97 - Aminopeptidase B. In Handbook of Proteolytic Enzymes (Third Edition), Rawlings, N.D., Salvesen, G., Eds., Academic Press: (2013), pp. 473-479.
Crossref
[48]

M. Flores, M.C. Aristoy, F. Toldrá. HPLC purification and characterization of soluble alanyl aminopeptidase from porcine skeletal muscle. J. Agric. Food Chem. 44 (1996) 2578-2583. https://doi.org/10.1021/jf9504677.
Crossref Google Scholar
[49]

Y.G. Zhang, C.T. Ho. Volatile compounds formed from thermal interaction of 2, 4-decadienal with cysteine and glutathione. J. Agric. Food Chem. 37 (1989) 1016-1020. https://doi.org/10.1021/jf00088a044.
Crossref Google Scholar
Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 2152-2160
DOI: 10.26599/FSHW.2022.9250179
Cite this article:
Li M, Zhu Q, Qu C, et al. Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa. Food Science and Human Wellness, 2024, 13(4): 2152-2160. https://doi.org/10.26599/FSHW.2022.9250179

1197

Views

219

Downloads

3

Crossref

4

Web of Science

4

Scopus

0

CSCD

Altmetrics
Received: 25 November 2022
Revised: 19 December 2022
Accepted: 11 January 2023
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return