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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MDPI AG
2023-05-01
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Series: | Foods |
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Online Access: | https://www.mdpi.com/2304-8158/12/10/1940 |
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author | Blanca Abril Ricard Bou Jose V. García-Pérez Jose Benedito |
author_facet | Blanca Abril Ricard Bou Jose V. García-Pérez Jose Benedito |
author_sort | Blanca Abril |
collection | DOAJ |
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<sub>2</sub> (SC-CO<sub>2</sub>), 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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format | Article |
id | doaj.art-55d0386dc80543c3abcdacee216fe273 |
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issn | 2304-8158 |
language | English |
last_indexed | 2024-03-11T03:44:35Z |
publishDate | 2023-05-01 |
publisher | MDPI AG |
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series | Foods |
spelling | doaj.art-55d0386dc80543c3abcdacee216fe2732023-11-18T01:20:42ZengMDPI AGFoods2304-81582023-05-011210194010.3390/foods12101940Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process IntensificationBlanca Abril0Ricard Bou1Jose V. García-Pérez2Jose Benedito3Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, SpainFood Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, SpainDepartment of Food Technology, Universitat Politècnica de València, 46022 Valencia, SpainDepartment of Food Technology, Universitat Politècnica de València, 46022 Valencia, SpainMeat 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<sub>2</sub> (SC-CO<sub>2</sub>), 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.https://www.mdpi.com/2304-8158/12/10/1940enzymesenzyme reactionmeatmeat processingemerging technologiesintensification |
spellingShingle | Blanca Abril Ricard Bou Jose V. García-Pérez Jose Benedito Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification Foods enzymes enzyme reaction meat meat processing emerging technologies 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 | enzymes enzyme reaction meat meat processing emerging technologies intensification |
url | https://www.mdpi.com/2304-8158/12/10/1940 |
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