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

作　　者：刘成花[1] 李顺[1] 张雅玮[1] 刘世欣[1] 黄孝闯 陈冬冬 彭增起[1] LIU Chenghua;LI Shun;ZHANG Yawei;LIU Shixin;HUANG Xiaochuang;CHEN Dongdong;PENG Zengqi(Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]南京农业大学食品科技学院,食品安全与营养协同创新中心,江苏南京210095

出　　处：《食品科学》2018年第1期91-98,共8页Food Science

基　　金：江苏省优势学科人才引进专项基金项目(080/80900234)

摘　　要：以猪背最长肌为实验材料,食盐组为对照组,研究低钠盐对干腌肉加工过程中肌内结缔组织特性的影响。结果显示:陈香结束后,低钠组次级肌束膜厚度比食盐组低0.72μm(P<0.05),胶原蛋白热溶解性比食盐组高0.91%(P<0.05),而低钠组胶原蛋白总含量、初级肌束膜厚度、成熟交联含量与食盐组相比差异不显著(P>0.05)。与食盐相比,低钠盐使α-螺旋、β-转角的相对含量分别减少了11.69%、13.41%(P<0.05),聚集片、无规卷曲的相对含量分别增加了46.88%、5.82%(P<0.05)。干腌猪肉加工中,低钠盐较食盐能进一步促进肌内结缔组织蛋白降解。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 signi？cant 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 dry-cured pork.

关 键 词：低钠盐 肌内结缔组织 胶原蛋白 成熟交联 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]