食盐用量对四川腊肉加工及贮藏过程中肌肉蛋白质降解的影响.docxVIP

食盐用量对四川腊肉加工及贮藏过程中肌肉 蛋白质降解的影响张 平，杨 勇*，曹春廷，巩 洋，郭艳婧，吕 舒，刘超楠，杨 莎，李 诚，胡 滨，何 利（四川农业大学食品学院，四川 雅安625014）摘 要：以不同食盐用量（食盐用量分别为原料肉质量的3%、4%、5%、6%、7%，用A、B、C、D、E来表示）腌 制的四川腊肉为研究对象，分析了肌肉中非蛋白氮（non-protein nitrogen，NPN）、游离氨基酸（free amino acids， FAA）含量以及肌浆蛋白和肌原纤维蛋白在加工贮藏过程中随时间变化的规律。结果显示：A、B、C组NPN含量 较高；C组FAA含量最高，含量最高时达到11.75 mg/g；肌浆蛋白、肌原纤维蛋白在腊肉的腌制期和烟熏期大量降 解，而肌原纤维蛋白的降解主要集中在分子质量大于99 kD的区域，A、B、C组的两种蛋白变化趋势一致，D、E组 一致。结果表明：食盐用量会抑制蛋白质的降解，当食盐用量为肉质量的5%时，最有利于游离氨基酸的生成，并 且腊肉中较低的食盐用量会缩短贮藏阶段肌浆蛋白含量达到最大值的时间，却延缓了肌原纤维蛋白含量达到最大值 的时间。关键词：食盐用量；四川腊肉；蛋白质降解；肌浆蛋白；肌原纤维蛋白Effect of Salt Dosage on Protein Degradation of Muscle in Sichuan Bacon during Processing and StorageZHANG Ping, YANG Yong*, CAO Chun-ting, GONG Yang, GUO Yan-jing, Lü Shu, LIU Chao-nan, YANG Sha, LI Cheng, HU Bin, HE Li (College of Food Science, Sichuan Agricultural University, Ya’an625014, China)Abstract: Sichuan bacon with different salt contents (3%, 4%, 5%, 6% and 7% of raw meat weight, which were individually represented by Groups A, B, C, D and E) was tested for time-related changes in non-protein nitrogen (NPN), free amino acids (FAA), sarcoplasmic protein and myofibrillar protein during processing and storage. The results showed that NPN contents in Groups A, B and C were higher than in other groups. The highest FAA content, 11.75 mg/g, was observed in Group C. The degradation of sarcoplasmic protein and myofibrillar protein in large quantities occurred during salting and smoking stages, and the myofibrillar protein with molecular weight greater than 99 kD was mainly degraded. These two proteins changed in the same trend for Groups A, B and C, and for Group C and D. These results indicated that the protein degradation could be restrained by salt addition, and more FAA could be produced when 5% salt was added. Lower content of salt could shorten the time to reach the peak level of sarcoplasm protein, but delay the appearance of the peak level of myofibril protein during storage stage.Key words: salt dosage; Sichuan bacon; protein deg