期刊
JOURNAL OF FOOD SCIENCE
卷 87, 期 8, 页码 3366-3385出版社
WILEY
DOI: 10.1111/1750-3841.16242
关键词
dry-cured ham; myofibrillar protein; protein degradation; sarcoplasmic protein; Xuan'en ham
资金
- Nature Science Foundation of Hubei Province [2014CFB886]
- Enshi Prefecture Science and Technology Plan Research and Development Project [D20190022]
Protein degradation during the processing of dry-cured ham has significant influences on the flavor and quality of the product. This study investigated the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A correlation between protein degradation and flavor formation was identified.
Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters.
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