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| Effects of Endogenous Proteases on Meat Flavor: A Review |
| LIU Liping, HAO Danni, ZHANG Xinxiao, BIAN Huan, LI Pengpeng, WANG Daoying, XU Weimin |
| 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract Endogenous proteases play a pivotal role in the formation of meat flavor by hydrolyzing muscle proteins, releasing flavor precursor substances such as polypeptides, small peptides, and free amino acids, thereby influencing both the non-volatile and volatile flavors of meat products. This article systematically reviews the mechanisms of action of endogenous proteases (e.g., cathepsins, calpains, caspases, aminopeptidases, carboxypeptidases, and proteasomes) in the formation of meat flavor and its influencing factors. Studies have demonstrated that endogenous proteases contribute to the degradation of myofibrillar proteins, releasing flavor precursors, which participate in the Maillard reaction and Strecker degradation, consequently promoting the formation of the characteristic flavor of meat. The aim of this review is to provide insights into the contribution of endogenous proteases to meat flavor. While the role of endogenous proteases in the generation of non-volatile flavor compounds has been extensively studied, the mechanism by which they affect volatile flavor compounds needs further investigation.
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2025, Vol. 39 
