Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with thre...

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Detalles Bibliográficos
Autores principales: Li, Hao, Zheng, Rui, Zuo, Fangfang, Qian, Chengyu, Yao, Zhengan, Dong, Ruipeng, Zhao, Di, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955031/
https://www.ncbi.nlm.nih.gov/pubmed/35327313
http://dx.doi.org/10.3390/foods11060891

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955031/
https://www.ncbi.nlm.nih.gov/pubmed/35327313
http://dx.doi.org/10.3390/foods11060891

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