title: Proteolysis and lipolysis in flavour development of dry-cured meat products.
abstract: Numerous proteolytic and lipolytic reactions are involved in the generation of flavour and/ or flavour precursors in meat and meat products. Most of these reactions are known to be due to endo-/exo-peptidases and lipases, respectively. The origin of these enzymes may be either from muscle and/or from microorganisms, although their relative relevance for a given meat product strongly depends on the manufacture and distribution. In this paper, the postmortem proteolysis and lipolysis is described with particular reference to dry-cured ham, a typical meat product naturally ripened by endogenous enzymes.
authors: Instituto de Agroqui´mica y Tecnologi´a de Alimentos (C.S.I.C.), Apartado 73, 46100 Burjassot, Valencia, Spain.
authors: F
authors: F
authors: Toldra