Characteristics Of Intramuscular Connective Tissue During Processing Of Low-Sodium Dry-Cured Meat
Keywords
Low Sodium Salt, Intramuscular Connective Tissue, Collagen, Mature Cross-Linking
Abstract
The pig longissimus dorsi muscle was used as the experimental material, and the salt group was used as the control group to study the effect of low sodium salt on the intramuscular connective tissue properties during the processing of dry cured meat. The results showed that after the incense treatment, the secondary perimysium thickness of the low-sodium group was 0.72 ¦Ìm lower than that of the salt group (P<0.05), and the thermal solubility of collagen was 0.91% higher than that of the salt group (P<0.05). The total collagen content, primary perimysium thickness, and mature cross-link content were not significantly different from those in the salt group (P>0.05). Compared with table salt, low sodium salt reduced the relative contents of ¦Á-helices and ¦Â-turns by 11.69% and 13.41% respectively (P<0.05), and increased the relative contents of aggregated sheets and random coils by 46.88% and 5.82% respectively. (P<0.05). In dry-cured pork processing, low-sodium salt can further promote the degradation of intramuscular connective tissue proteins compared with table salt. For further information of this article and research, feel free to contact our team for asssitance. Original research was done by Liu Shixin, Liu Chenghua, Zhang Yawei, Peng Zengqi, Li Shun, Chen Dongdong, Huang Xiaochuang
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