Effect of the Calpain System on Volatile Flavor Compounds in the Beef Muscle.

Korean J Food Sci Anim Resour

Department of Animal Science, Chonbuk National University, Jeonju 28644, Korea.

Published: July 2018

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). The pH, meat color and cooking loss did not differ (>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 (<0.05) concentrations of pyrazines and sulfuric compounds. These results coincide with a higher rate of protein degradation due to the CaCl injection as compared to the control group. Significantly (<0.05) higher levels of lipid oxidation derived-aldehydes were found in the samples with ZnCl. The 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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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048373PMC
http://dx.doi.org/10.5851/kosfa.2018.38.3.515DOI Listing

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