KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响  

Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams

作　　者：黎良浩[1] 王永丽[1] 唐静[1] 王健[1] 吴海舟[1] 杨蓉蓉[1] 章建浩[1] 

机构地区：[1]国家肉品质量与安全控制工程技术研究中心农业部畜产品加工与质量控制重点开放实验室江苏省食品安全与营养协同创新中心南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2015年第18期103-107,112,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01);国家公益性行业(农业)科研专项(201303082-2);江苏省苏北科技发展计划项目(BC2013415)

摘　　要：为了降低干腌火腿钠含量,应用40%KCl替代Na Cl对火腿原料进行腌制,采用强化高温成熟现代工艺制备干腌火腿,分析加工过程中火腿股二头肌盐分含量、水分含量、p H、蛋白水解指数、肽氮和氨态氮含量,研究KCl替代对火腿加工过程中组织蛋白酶B和L潜在酶活力变化的影响。结果表明:40%KCl替代Na Cl对火腿中组织蛋白酶B和L潜在酶活力变化无显著影响(p>0.05),风干成熟产品理化指标、蛋白水解指数、肽氮和氨态氮含量等无显著差异(p>0.05),说明采用40%KCl替代Na Cl对干腌火腿的蛋白质降解过程无显著影响(p>0.05)。In order to reduce the sodium-content of dry-cured hams,all hams were produced with modified high temperature mature processing technology and Na Cl was replaced by 40% KCl when they were salted. A comparative study was carried out to study the effect of the two salts on salt content,moisture content,p H value,proteolysis index,peptide nitrogen（Pe N） and ammonia nitrogen（AN） content,cathepsin（B and L）potential activities of biceps femoris during processing. The results showed that there was no significant difference（ p 〉 0. 05） with cathepsin（ B and L） potential activities of biceps femoris when 40 % Na Cl was replaced by KCl. So did physical and chemical indicators,proteolysis index,Pe N and AN content of the two final products at the end of the processing（p〉0.05）. Results also showed that it had no significant impact（p〉0.05） on proteolysis of dry-cured ham when 40% Na Cl was replaced by KCl.

关 键 词：火腿 KCl替代 蛋白质水解 组织蛋白酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]