期刊
FOOD SCIENCE AND HUMAN WELLNESS
卷 9, 期 4, 页码 328-337出版社
KEAI PUBLISHING LTD
DOI: 10.1016/j.fshw.2020.04.013
关键词
Chinese dry sausage; sodium chloride; Protein oxidation; Lipids oxidation; Lipolysis
资金
- National Key R&D Program of China [2017YFD0400105]
- Natural Science Foundation of Beijing Municipality [6192009, KJXX201902]
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/in) salt content were studied. The degree of protein oxidation increased during the processes in two groups sausages, while the content of phospholipids decreased, neutral lipids and free fatty acids increased. The degree of protein oxidation, lipid oxidation and lipolysis in 4% NaCl content group was higher than those in 2% NaCl content group, while 4% NaCl content group has higher lipase activity. In conclusion, 4% NaCl may facilitate the protein oxidation, lipid hydrolysis and oxidation in Chinese dry sausage, and the protein oxidation had strong correlation with lipid oxidation and lipolysis. The results could provide a basis for improving the technology of industrial production. (C) 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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