Journal
CYTA-JOURNAL OF FOOD
Volume 17, Issue 1, Pages 78-86Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2018.1554704
Keywords
Jinhua ham; cooking temperature; secondary structure; digestibility; correlation analysis
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Funding
- National Key Research Program of China [2016YFD0401502]
- Modern Agricultural Technical System Foundation [CARS35]
- Priority Academic Program Development of Jiangsu Higher Education Institutions
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The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120 degrees C), and further assess the relationship between structure and digestibility. The secondary structure analysis showed that the content of -helix decreased from 55.03% to 20.61%, accompanied by an increase in the content of -sheet and random coil from the raw to 120 degrees C. The digestibility showed that proteolysis rate of myofibrillar proteins by pepsin and trypsin & -chymotrypsin (digestive enzymes) significantly increased to 0.62 and 0.51 at 100 degrees C, compared with the raw. Odour and taste were susceptible to cooking temperature, and 100 degrees C enhanced odour and taste attributes of ham. The changes of protein conformation were closely related to the digestibility. Correlation analysis further demonstrated that activities of digestive enzymes for proteins were negatively correlated with -helical and -sheet, and positively correlated with -turn and random coil. [GRAPHICS] .
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