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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 515 - 529 (15page)
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초록· 키워드
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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 (exp.1), Longissimus lumborum (LL) muscle samples were injected with solutions containing 50 mM $CaCl_2$ or 50 mM $ZnCl_2$ and 154 mM NaCl respectively, and aged for 7 d at $4^{\circ}C$. In the second experiment (exp.2), the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor. The injection with $CaCl_2$ solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force (p<0.05). The pH, meat color and cooking loss did not differ (p>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 (p<0.05) concentrations of pyrazines and sulfuric compounds. These results coincide with a higher rate of protein degradation due to the $CaCl_2$ injection as compared to the control group. Significantly (p<0.05) higher levels of lipid oxidation derived-aldehydes were found in the samples with $ZnCl_2$. The exp.1 showed that cathepsin inhibitors had no effect on the formation of volatile flavor components after 7 d of aging. These results imply that the proteolytic activity of the calpain system is associated with generation of volatile compounds of chiller-aged beef, while the role of cathepsins is likely very limited.
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참고문헌 (50)
참고문헌 신청
Alarcon-Rojo AD / 1995 / Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activators / Meat Sci 41:163~178
Ba HV / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Anim Sci J 85:164~173
Ba HV / 2013 / Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems / Meat Sci 94:480~488
Bekhit AEA / 2013 / Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies / Compr Rev Food Sci Food Saf 12:565~597
Bekhit AED / 2005 / Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colour / J Anim Sci 83:2189~2204
Ba HV / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Anim Sci J 85:164~173
Ba HV / 2013 / Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems / Meat Sci 94:480~488
Bekhit AEA / 2013 / Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies / Compr Rev Food Sci Food Saf 12:565~597
Bekhit AED / 2005 / Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colour / J Anim Sci 83:2189~2204
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