From the perspective of protein degradation and aggregation, the change of sour pork meat protein and its effects on the related nutritional quality in the course of 180 days of fermentation were studied. The results showed that the content of sarcoplasmic protein and myofibrillar protein decreased with the prolongation of fermentation time, while the content of alkali soluble protein increased and became the main protein components in sour meat after 20 days of fermentation. SDS-PAGE of protein revealed that the sarcoplasmic and myofibrillar protein degraded significantly during fermentation, especially after 110 days of fermentation, a large number of protein molecular fragment disappeared,but some new protein bands with bandwidth and deep color were generated in 66.2-116 kDa intervals. At the same time, according to the electrophorogram, the increase of alkali soluble protein was mainly due to the degeneration of myofibrillar protein. In addition, after fermentation for 20 days, the structural integrity of myofibril was destroyed, and the turbidity and average particle size of protein increased significantly compared with 0 days. Protein digestibility in vitro was first promoted and then decreased. From the results of this study, the sour pork meat was suitable for fermentation for 50-80 d.
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