The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect o...The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat.The results suggested that salting out,protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing.And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation.Glu and His were the major amino acid.The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa,respectively.The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period.展开更多
As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products,we aim to evaluate the function of sugar and how the quality changed with the addition ...As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products,we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation,and the corresponding effect on acidity value and the total acid value.The roles of sugars’effects on FA hydrolysis and flavor formation are required to be assessed.We selected the addition of sugar with the gradient contents from 3%to 15%,we found that the total acid,acidity value,peroxide value,FA and organic acid were significantly affected.Mono unsaturated fatty acids(MUFA)was the main content of FAs,following by saturated FA and polyunsaturated FA.C18:1n9c was the major FA,following by C16:0 and C18:0.Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15%by after adding 6%sugar.Acetic acid was 8.06%and lactic acid was 2.56%.This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage.展开更多
基金supported by Henan Province’s key R&D and promotion projects(scientific and technological research)projects(222102310587)Key Scientific Research Project Plan of Henan Province(22A310011)+4 种基金Grants from the Henan University(Yellow River Scholar Fund for Shanqing Zheng)the National Natural Science Foundation of China(81872584)Key R&D and Natural Science Foundation of Shenzhen(JCYJ20210324093211030)Medical Scientific Research Foundation of Guangdong Province(A2020490)the Interdisciplinary Research for First-class Discipline Construction Project of Henan University(2019YLXKJC04)。
文摘The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat.The results suggested that salting out,protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing.And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation.Glu and His were the major amino acid.The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa,respectively.The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period.
基金This work was supported by Key Scientific Research Project Plan of Henan Province(22A310011)Henan Province’s key R&D and promotion projects(scientific and technological research)projects(222102310587)+5 种基金Research on Precision Nutrition and Health Food,Department of Science and Technology of Henan Province(CXJD2021006)National Natural Science Foundation of China(81872584)Natural Science Foundation of Shenzhen(JCYJ20210324093211030)Medical Scientific Research Foundation of Guangdong Province(A2020490)Interdisciplinary Research for First-class Discipline Construction Project of Henan University(2019YLXKJC04)Military Logistics Research Project(CKJ20J031)).
文摘As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products,we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation,and the corresponding effect on acidity value and the total acid value.The roles of sugars’effects on FA hydrolysis and flavor formation are required to be assessed.We selected the addition of sugar with the gradient contents from 3%to 15%,we found that the total acid,acidity value,peroxide value,FA and organic acid were significantly affected.Mono unsaturated fatty acids(MUFA)was the main content of FAs,following by saturated FA and polyunsaturated FA.C18:1n9c was the major FA,following by C16:0 and C18:0.Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15%by after adding 6%sugar.Acetic acid was 8.06%and lactic acid was 2.56%.This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage.
