食品科学2018，Vol.39Issue(1)：91-98,8.DOI:10.7506/spkx1002-6630-201801014
低钠干腌肉加工过程中肌内结缔组织特性
Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing
摘要
Abstract
The effect of low sodium salt on intramuscular connective tissue (IMCT) during the processing of dry-cured pork from M.longissimus dorsi was investigated.At the end of post-ripening,the thickness of secondary perimysium of low sodium-cured samples was 0.72 μm lower (P ＜ 0.05),and the thermal solubility of collagen was 0.91％ higher than that of normal salt-cured samples (P ＜ 0.05).On the other hand,no significant differences existed in total collagen,the thickness of primary perimysium or pyridinoline cross-linking between the two groups (P ＞ 0.05).Compared with the normal salt group,the relative contents of α-helix and β-turn in the low sodium group were decreased by 11.69％ and 13.41％,respectively (P ＜ 0.05);in contrast,aggregated strands and random coil were increased by 46.88％ and 5.82％,respectively (P ＜ 0.05).In conclusion,low sodium salt can further promote the degradation of IMCT than normal salt during the processing of drycured pork.关键词
低钠盐/肌内结缔组织/胶原蛋白/成熟交联Key words
low sodium salt/intramuscular connective tissue/collagen/pyridinoline cross-linking分类
轻工纺织引用本文复制引用
刘成花,李顺,张雅玮,刘世欣,黄孝闯,陈冬冬,彭增起..低钠干腌肉加工过程中肌内结缔组织特性[J].食品科学,2018,39(1):91-98,8.基金项目
江苏省优势学科人才引进专项基金项目(080/80900234) （080/80900234）
