Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham

Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham

Dry-cured hams were produced using two curing agents with low-salt group and full-salt group. The salt content and the free amino acid (FAA) content were measured during the production process. The low-salt group was found to have a lower salt content (P 

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Veröffentlicht in:Food science & technology 2022-07, Vol.164, p.113639, Article 113639
Hauptverfasser: Ju, Ming, Piao, Chunxiang, Zhang, Jian, Mu, Baide, Li, Guanhao, Zhang, Wangang
Format: Artikel
Sprache:eng
Schlagworte:
Low-salt ham
Sarcoplasmic protein degradation
SDS-PAGE
Staphylococci
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Zusammenfassung:Dry-cured hams were produced using two curing agents with low-salt group and full-salt group. The salt content and the free amino acid (FAA) content were measured during the production process. The low-salt group was found to have a lower salt content (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.113639