内源蛋白酶对肉品风味的影响研究进展

打开文本图片集

Abstract： Endogenous proteases play a pivotal role in the formation meat flavor by hydrolyzing muscle proteins， releasingflavorprecursorsubstancessuchaspolypeptides，smallpeptides，ndfreeaminoacids，therebyinfluencingboththe non-volatile volatile flavors meat products.This article systematically reviews the mechanisms action endogenous proteases （e.g.，cathepsins，calpains，caspases，aminopeptidases，carboxypeptidases， proteasomes） in the formationmeat flavor its infuencing factors.Studies have demonstratedthat endogenous proteases contribute to the degradation myibrilar proteins，releasing flavor precursors，which participate inthe Mailard reaction Streckerdegradation，consequently promoting the formation thecharacteristic flavor meat.Theaimthis review is to provide insights into thecontribution endogenous proteases to meatfavor.While theroleendogenous proteases in thegenerationnon-volatile favorcompounds has been extensivelystudied，themechanism bywhich theyafectvolatile flavor compounds needs further investigation.

Keywords：meat products;endogenous proteases;hydrolysis; flavor

DOI：10.7506/rlyj1001-8123-20250125-025

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）11-0072-10

肉类是人类膳食中重要的动物性蛋白质来源，富含脂质、维生素和矿物质，对维持人体生长发育、免疫功能及代谢过程至关重要[1]。（剩余29110字）