期刊
MEAT SCIENCE
卷 150, 期 -, 页码 14-22出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.10.007
关键词
Chinese bacon; Low salt; Protein oxidation; Proteolysis
资金
- National Key R&D Program of China [2016YFD0401503]
- Chongqing Science and Technology Commission [cstc2014pt-gc8001]
This work investigated protein oxidation, proteolysis and their interrelationship during the manufacturing process of low-sodium Chinese traditional bacon. The bacons were prepared by four different salting treatments: substituting sodium chloride (NaCl) using 0, 30, 50, and 70% of potassium chloride (KCl). Protein oxidation was evaluated by total carbonylation, thiol oxidation, and tryptophan fluorescence changes. Proteolysis was detected by non-protein nitrogen, free amino acid, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the manufacturing process of low-sodium Chinese bacon, protein oxidation and protein proteolysis were simultaneously observed. Electrophoresis pattern showed that 70% substitution of KCl could promote proteolysis, meanwhile, protein oxidation possibly facilitated by 70% KCl replacement resulted in reduced tryptophan fluorescence and increased total carbonyl content. Additionally, a good correlation between protein oxidation and proteolysis was observed.
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