Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment ( , (LL) muscle samples were injected with solutions containing 50 mM CaCl or 50 mM ZnCl and 154 mM NaCl respectively, and aged for 7 d at...
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Veröffentlicht in: | Korean journal for food science of animal resources 2018-07, Vol.38 (3), p.515-529 |
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Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Online-Zugang: | Volltext |
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Zusammenfassung: | The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment (
,
(LL) muscle samples were injected with solutions containing 50 mM CaCl
or 50 mM ZnCl
and 154 mM NaCl respectively, and aged for 7 d at 4°C. In the second experiment (
, the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor. The injection with CaCl
solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force (
0.05) between the treatment groups. A total of 51 volatile compounds were identified using the solid phase microextraction with gas chromatography (SPME-GC). Results on volatile analyses from the both experiments showed that the injection with calcium ions led to significant increase ( |
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ISSN: | 1225-8563 2234-246X |
DOI: | 10.5851/kosfa.2018.38.3.515 |