Changes of the taste substances and protein degradation of air-dried beef during roasting

This study investigated changes in protein degradation and taste compounds during the roasting process of air-dried beef. Results indicated that roasting significantly accelerated protein degradation, with the protein hydrolysis index rising from 6.76% to 17.77% - an increase of approximately 2.6-fold. Protein degradation was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the results revealed that roasting could increase protein degradation, thereby promoting the production of smaller molecules. The total free amino acid content increased significantly during roasting. Moreover, the content of major nucleotides increased with extended roasting duration. The equivalent umami concentration at the final stage (S3) was significantly higher than that of other groups. Furthermore, six key differentiated metabolites (P < 0.05, VIP > 1) were identified by liquid chromatography-tandem mass spectrometry, revealing taste variations in air-dried beef. This study provides theoretical foundations for elucidating taste formation mechanisms during the roasting stage of air-dried beef.