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

Mingming Li; Qiujin Zhu; Chao Qu; Xiaohui Gong; Yunhan Zhang; Xin Zhang; Shouwei Wang

doi:10.26599/FSHW.2022.9250179

Food Science and Human Wellness 2024, 13(4): 2152-2160 https://doi.org/10.26599/FSHW.2022.9250179

Open Access | Issue | Published: 20 May 2024

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

Show Author's Information Hide Author's Information Mingming Li^{^a^,^b}, Qiujin Zhu^{^b}(

), Chao Qu^{^a^,^c}, Xiaohui Gong^{^b}, Yunhan Zhang^{^a}, Xin Zhang^{^a^,^c}(

), Shouwei Wang^{^a^,^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.

Keywords:

Volatile compounds, Proteolysis, Dry-cured pork coppa, Endogenous proteases, Key taste-active amino acids

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

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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.

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About this article

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

Show Author's information Hide Author's Information Mingming Li^{^a^,^b}, Qiujin Zhu^{^b}(

), Chao Qu^{^a^,^c}, Xiaohui Gong^{^b}, Yunhan Zhang^{^a}, Xin Zhang^{^a^,^c}(

), Shouwei Wang^{^a^,^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.

Highlights

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

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

3. Partial correlation analysis revealed the relationship of proteases and key compounds

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

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

Abstract

Keywords: Volatile compounds, Proteolysis, Dry-cured pork coppa, Endogenous proteases, Key taste-active amino acids

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Received: 25 November 2022

Revised: 19 December 2022

Accepted: 11 January 2023

Published: 20 May 2024

Issue date: July 2024

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Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (32001728, 32172248); the Taishan Industrial Experts Program; the Guizhou High-level Innovative Talent Training Project (Qianke Cooperation Platform Talent number [2016] 5662); Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products. (QKHPTRC [2020] 5004).

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