[논문]Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle

Yang, Jieun; Dashdorj, Dashmaa; Hwang, Inho

doi:10.5851/kosfa.2018.38.3.515

[국내논문] Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.38 no.3, 2018년, pp.515 - 529

Yang, Jieun (Department of Animal Science, Chonbuk National University) , Dashdorj, Dashmaa (Department of Animal Science, Chonbuk National University) , Hwang, Inho (Department of Animal Science, Chonbuk National University)

Abstract ▼ AI-Helper

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 (p0.05) 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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가설 설정

, 1997; Toldrá and Flores, 1998). We hypothesized that elevated calpain activity with calcium ion supplementation would enhance the generation of volatile flavor compounds compared to meats with no cathepsin activity. In particular, increasing amounts of lower molecular weight fragments would increase the quality and quantity of volatile compounds and consequently influence the palatability of cooked beef.

제안 방법

Two consequent experiments were designed to identify the effect of the calpain system on the formation of volatiles. The first experiment was conducted on the LL muscle samples that were injected with a solution containing calcium, zinc or sodium ions (control) and then incubated (exp.1), while a second experiment was done with powdered muscle tissue incubated with salt solutions containing cathepsin inhibitor (exp.2).

대상 데이터

The heated samples (10 µL each) were loaded into wells of 4% Stacking Gel and a 12.5% Separating Gel.
At the end of the reaction, 100 mM EDTA was added to stop proteolysis, and the samples were analyzed for protein degradation, volatile compounds and fatty acid composition. In all experiments, there were four replicates of each treatment.

데이터처리

The means of the measurements were compared using Duncan’s multiple-range test at a significance level of 0.05.
The data were analyzed using a two-way analysis of variance. Using SAS PROC GLM (SAS Institute, USA), we assessed the main effects of the variables in the two experiments and injection treatments in regard to their objective quality traits and volatiles.

성능/효과

The results of the exp.1 also showed that amount of total furans (pentylfuran, hexylfuran, heptylfuran and octylfuran), heptanal and toluene were greatly (p<0.05) increased by endogenous proteinases (p<0.05).
The results showed that the injection (50 mM CaCl2, 50 mM ZnCl2 and 154 mM NaCl) significantly (p<0.05) affected the concentration of 23 volatile compounds.
Among these, pyrazines such as; methylpyrazine, dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine, and sulfuric compounds (e.g., dimethyldisulfide and 2-acetylthiazole) were greater (p<0.05) in the Ca2+-enhanced samples than the control samples in both experiments.

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