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Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into me...

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Autores principales: Abril, Blanca, Bou, Ricard, García-Pérez, Jose V., Benedito, Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217372/
https://www.ncbi.nlm.nih.gov/pubmed/37238758
http://dx.doi.org/10.3390/foods12101940
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author Abril, Blanca
Bou, Ricard
García-Pérez, Jose V.
Benedito, Jose
author_facet Abril, Blanca
Bou, Ricard
García-Pérez, Jose V.
Benedito, Jose
author_sort Abril, Blanca
collection PubMed
description Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO(2) (SC-CO(2)), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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spelling pubmed-102173722023-05-27 Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification Abril, Blanca Bou, Ricard García-Pérez, Jose V. Benedito, Jose Foods Review Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO(2) (SC-CO(2)), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications. MDPI 2023-05-10 /pmc/articles/PMC10217372/ /pubmed/37238758 http://dx.doi.org/10.3390/foods12101940 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Abril, Blanca
Bou, Ricard
García-Pérez, Jose V.
Benedito, Jose
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title_full Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title_fullStr Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title_full_unstemmed Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title_short Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
title_sort role of enzymatic reactions in meat processing and use of emerging technologies for process intensification
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217372/
https://www.ncbi.nlm.nih.gov/pubmed/37238758
http://dx.doi.org/10.3390/foods12101940
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