Research progress of umami substances and their formation mechanism in pork

doi:10.3969/j.issn.1004-1524.20230293

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (3): 719-728.DOI: 10.3969/j.issn.1004-1524.20230293

• Review • Previous Articles

Research progress of umami substances and their formation mechanism in pork

QIN Kaipeng¹^,²(), MEN Xiaoming², XU Ziwei²^,^*()

1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China
2. Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-03-09 Online:2024-03-25 Published:2024-04-09

Abstract

Abstract:

Umami flavor is the most concerned flavor feature of pork. It is of great significance to analyze the material and mechanism of the formation of umami flavor for the improvement and regulation of pork flavor quality. In this paper, the contribution of free amino acids, flavor nucleotides and flavor peptides and their interactions to the formation of pork umami were reviewed from the perspective of food umami and perception process. The influences of protein amino acid metabolism, energy metabolism and muscle fiber type on the formation of pork flavor were analyzed from both in vivo and postmortem levels, and the related controlling genes and molecular pathways were also discussed. It is expected to provide new scientific basis and ideas for quality pork flavor breeding and nutrition regulation.

Key words: pork, umami substance, energy metabolism, signal pathway

CLC Number:

S828

QIN Kaipeng, MEN Xiaoming, XU Ziwei. Research progress of umami substances and their formation mechanism in pork[J]. Acta Agriculturae Zhejiangensis, 2024, 36(3): 719-728.

Figures/Tables 5

Fig.1 Umami perception mechanism PLC-β2, Phospholipase C-β2; PIP2, Phosphatidylinositol 4, 5-diphosphate; DAG, Triacylglycerol; IP3, Inositol-1,4, 5-triphosphate; GC, Cerebral gustatory cortex; IC, Insular cortex of brain; TRPM5, Transient receptor potential cation channel subfamily M member 5; ATP, Adenosine triphosphate.

Fig.2 Chemical structure of main flavor substances of pork 1-5 are the position number of the ribocarbon atom; Glu, Glutamate; Asp, Aspartate; Ala, Alanine; Gly, glycine; AMP, Adenosine monophosphate; IMP, Inosine monophosphate; GMP, Guanylic acid.

Fig.3 Nutrition metabolism and postmortem degradation of proteins

Fig.4 Glycolysis and tricarboxylic acid cycle pathways

Fig.5 Post-slaughter pathway of IMP generation

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Research progress of umami substances and their formation mechanism in pork

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