不同金属盐组合物替代钠盐对干腌猪颈肉内源酶系调控及质构品质的影响OA北大核心

In order to reduce the sodium content of dry-cured pork coppa,partial replacement of other chloride salts was applied.The effect of different replacement schemes on the regulation of endogenous enzymes and texture quality of dry-cured pork coppa was investigated by evaluating the physicochemical properties,protein degradation,free amino acids composition,endogenous protease activity,and texture characteristics during the manufacturing process.The results showed that arginine aminopeptidase activity,leucine aminopeptidase activity,proteolysis,and springiness increased in the 75%NaCl+15%KCl+5%CaCl2+5%MgCl2 group as compared to the control group(100%(m/m)NaCl).The water activity decreased,and proteolysis,taste amino acid content,leucine aminopeptidase activity,dipeptidyl peptidase I,and dipeptidyl peptidase IV activities increased in the 75%NaCl+15%KCl+5%CaCl2+5%ZnCl2 group relative to the control group.The 75%NaCl+15%KCl+5%MgCl2+5%ZnCl2 group showed enhanced proteolysis,augmented activities of alanine aminopeptidase,arginine aminopeptidase,leucine aminopeptidase,and dipeptidyl peptidase I,and reduced product hardness.The above results indicated that partial replacement of NaCl with the selected combinations of KCl,CaCl2,MgCl2,and ZnCl2 reduces the sodium content of dry-cured pork coppa while guaranteeing product quality.