Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Changes in proteolysis, protein oxidation, flavor, color and texture in dry-cured mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this study. Several meat parameters changed during storage. Myofibrillar and sarcoplasmic proteins were degraded at varying degrees...

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Veröffentlicht in:Food science & technology 2021-09, Vol.149, p.111860, Article 111860
Hauptverfasser: Guo, Xin, Wang, Yongqin, Lu, Shiling, Wang, Jingyun, Fu, Huihui, Gu, Bingyan, Lyu, Bing, Wang, Qingling
Format: Artikel
Sprache:eng
Schlagworte:
Degradation
Free amino acids (FAAs)
GC-MS
Protein
Quality
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Zusammenfassung:Changes in proteolysis, protein oxidation, flavor, color and texture in dry-cured mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this study. Several meat parameters changed during storage. Myofibrillar and sarcoplasmic proteins were degraded at varying degrees and the surface hydrophobicity of proteins increased significantly during storage (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111860