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Cambios de las sustancias del sabor y la degradación de proteínas de la carne de res secada al aire durante el asado

Mengting Mao¹, Jiafei Zhu¹, Zhe Wenren¹

¹Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, PR China.

|February 18, 2026

Abstract:

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.

Palabras clave:

carne de res secada al aire aminoácidos libres metabolitos degradación de proteínas sabor

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