Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products*

Abstract Dry-cured meat products possess characteristic flavors due to the volatile and non-volatile compounds developed during processing. Amino acids are non-volatile compounds that contribute to the improvement of both meat taste and aroma. During the processing of dry-cured meat products the activity of enzymes such as aminopeptidases produce a noticeable change in free amino acid composition making an impact on the final flavor. The main aminopeptidases involved in this process are of muscle origin and include alanyl and arginyl aminopeptidases (RAP). The exception is the case of sausages where microbial aminopeptidases such as AP1 and AP2 from Lactobacillus sake can also contribute to the increment of free amino acids. Sodium chloride, one of the main curing agents, is shown to be an important factor in activating RAP and AP2.