The role of muscle enzymes in dry-cured meat products with different drying conditions |
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| Affiliation: | 1. Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium;2. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;1. Department of Energy and Process Engineering, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway;2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustí Escardino 7, 46980 Paterna, (Valencia), Spain |
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| Abstract: | Several muscle proteases (cathepsins, calpains, peptidases and aminopeptidases) and lipases (lysosomal acid lipase, acid phospholipase and adipose tissue lipase) are involved in important biochemical mechanisms taking place during the processing of dry-cured meat products which are directly related to the final quality. These enzymes are affected by the conditions typically found in the processing of dry-cured meat products, being dehydration one of the most important factors. This work is presenting the effect of different drying conditions, typical in the processing of dry-cured meat products, on the activity of muscle proteases and lipases as well as its relevance for the final product quality. |
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