Food and Fermentation Industries >

2014 , Vol. 40 >Issue 04: 238 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.044

Food and Fermentation Industries

Study on proteolysis during processing of dry-cured mutton ham

  • MA Yan-mei ,
  • LU Shi-ling ,
  • LI Kai-xong ,
  • JIANG Cai-hong ,
  • PENG Xiao-li ,
  • PEI Long-ying ,
  • WANG Yu-hong ,
  • CHU Xiao-hong
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Online published: 2014-04-25

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Abstract

In this study,the changes of proteolysis during processing of dry-cured mutton ham were studied. The results showed that the total nitrogen content during processing firstly decreased and then increased. The concentration of the non-protein nitrogen and proteolysis index were increased during the processing. The results of SDS-PAGE showed that both sarcoplasmic and myofibrillar proteins were degraded during curing and fermentation. The free amino acid( FAA) was assayed and the results showed that the contents of all kinds of FAA increased in relatively different degrees during processing.

Key words： dry-cured goat ham; proteolysis; sarcoplasmic; myofibrillar; free amino acid

Cite this article

MA Yan-mei , LU Shi-ling , LI Kai-xong , JIANG Cai-hong , PENG Xiao-li , PEI Long-ying , WANG Yu-hong , CHU Xiao-hong . Study on proteolysis during processing of dry-cured mutton ham[J]. Food and Fermentation Industries, 2014 , 40(04) : 238 -242 . DOI: 10.13995/j.cnki.11-1802/ts.2014.04.044

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