The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham

• Published in: Critical reviews in food science and nutrition Vol. 38; no. 4; pp. 331 - 352
• Main Authors: Toldra, F. (C.S.I.C., Valencia, Spain.), Flores, M
• Format: Journal Article
• Language: English
• Published: Colchester TAYLOR & FRANCIS 01.05.1998; Taylor & Francis
• Subjects: ACCELERATED PROCESSING; ACIDE AMINE; ACIDE ASCORBIQUE; ACIDE GRAS; ACIDO ASCORBICO; ACIDOS GRASOS; ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; adipose tissue; ADIPOSE TISSUES; AGUA; ALIMENTOS; AMINO ACIDS; AMINOACIDOS; AMINOPEPTIDASES; ANIMAL PROTEINS; ANIMAL TISSUES; Animals; ANION; ANIONES; ANIONS; AROMA; ASCORBIC ACID; Biological and medical sciences; CALIDAD; CALPAINS; CARNE SALADA; CATHEPSINS; CHEMICAL REACTIONS; chemistry; COMMON SALT; COMPOSE VOLATIL; COMPUESTO VOLATIL; CURED MEAT; cured meats; CURING; dry-cured ham; duration; EAU; Endopeptidases; Endopeptidases - chemistry; enzyme activity; ENZYMIC ACTIVITY; enzymology; FATTY ACIDS; FLAVEUR; flavor; FLAVOUR; Food Handling; Food Handling - methods; Food industries; food processing; food processing quality; FOOD TECHNOLOGY; FOODS; Fundamental and applied biological sciences. Psychology; ham; HAMS; JAMBON; JAMON; Lipase; Lipase - chemistry; LIPID PEROXIDATION; lipolysis; LITERATURE REVIEWS; Meat; Meat and meat product industries; methods; MUSCLE; Muscle Proteins; Muscle Proteins - chemistry; muscle tissues; Muscle, Skeletal; Muscle, Skeletal - enzymology; MUSCLES; MUSCULOS; NITRATE; NITRATES; NITRATOS; NITRITE; NITRITES; NITRITOS; ODEUR; odors; OLOR; PEPTIDASAS; PEPTIDASE; PEPTIDASES; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; POTENCIAL REDOX; POTENTIEL REDOX; PROCESAMIENTO; PROCESSING; PRODUIT ALIMENTAIRE; PROTEASAS; PROTEASE; PROTEASES; PROTEINAS; PROTEINE; PROTEINS; PROTEOLISIS; PROTEOLYSE; PROTEOLYSIS; QUALITE; QUALITY; RAW FOODS; REACCIONES QUIMICAS; REACTION CHIMIQUE; REDOX POTENTIAL; SABOR; SAL; SEL DE CUISINE; SMELL; Swine; taste; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TEJIDO ADIPOSO; TEJIDOS ANIMALES; TEMPERATURA; TEMPERATURE; TEMPS; TIEMPO; TIME; TISSU ADIPEUX; TISSU ANIMAL; TRAITEMENT; TRIACILGLICEROL LIPASA; TRIACYLGLYCEROL LIPASE; VIANDE SALEE; VOLATILE COMPOUNDS; WATER; WATER ACTIVITY; WATER RELATIONS; Enzymatic activity; Ham; Manufacturing process; Proteolysis; Dried meat; Meat product; Pork product; Cured meat; Review; Flavor; Lipolysis
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408699891274237

The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis, resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (cathepsins B, D, H, and L and, to a less extent, calpains) and exopeptidases (peptidases and aminopeptidases). Muscle and adipose tissue lipids are also subject to intense lipolysis, generating free fatty acids by the action of lipases that, in a second stage, are transformed to volatiles as a result of oxidation. Sensory profiles of dry-cured ham are strongly affected by these enzymatic reactions. In addition, the activity levels of the muscle enzymes significantly depend on the properties of raw ham, such as age and crossbreeding as well as the process conditions such as temperature, time, water activity, redox potential, and salt content. Thus, the control of the muscle enzyme systems, mainly proteases and lipases, is essential for the standardization of the processing and/or enhancement of flavor quality of dry-cured ham