生产与科研经验

KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响

  • 甘潇 ,
  • 李洪军 ,
  • 王兆明 ,
  • 周心雅 ,
  • 贺稚非
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
博士研究生(贺稚非教授为通讯作者,E-mail:2628 576386@qq.com)。

收稿日期: 2018-05-23

  网络出版日期: 2019-03-26

基金资助

中式传统腊肉制品绿色制造关键技术与装备研发及示范(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon

  • GAN Xiao ,
  • LI Hongjun ,
  • WANG Zhaoming ,
  • ZHOU Xinya ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2018-05-23

  Online published: 2019-03-26

摘要

为探讨KCl部分替代对腊肉蛋白质氧化,降解和腊肉质构特性的影响,该研究以KCl 30%,50%,70%(质量分数)分别替代NaCl的低盐腊肉,100% NaCl含量的对照组腊肉为研究对象,检测了腊肉的蛋白质氧化,降解,脂肪氧化和质构特性,并对蛋白质降解,蛋白质氧化和脂肪氧化与质构特性等进行了相关性分析。结果表明,KCl 70%替代组腊肉蛋白质氧化,蛋白质降解程度显著高于对照组,且质构特性均显著区别于对照组。此外,低盐腊肉的蛋白质氧化和蛋白质降解与质构特性有显著相关性。

本文引用格式

甘潇 , 李洪军 , 王兆明 , 周心雅 , 贺稚非 . KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响[J]. 食品与发酵工业, 2019 , 45(4) : 167 -173 . DOI: 10.13995/j.cnki.11-1802/ts.017856

Abstract

In order to investigate the influences of partial replacement of NaCl by KCl on protein oxidation, proteolysis, and the texture properties of bacon, this study was carried out using bacon that were partially substituted of NaCl with KCl. Three substitutions were 30% KCl, 50% KCl, and 70% KCl. The bacon with 100% NaCl was used as control. The protein oxidation, proteolysis, lipid oxidation, and texture properties of bacon were studied, and the correlations among these indexes were also analyzed. The results showed that protein oxidation and proteolysis of 70% KCl substituted bacon were more intense than the control, and its texture characteristics were significantly different from the control. In addition, protein oxidation and proteolysis had significant correlations with texture characteristics of bacon with 30%, 50%, and 70% KCl.

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