Zhou C Y, Wang Y, Cao J X, Chen Y J, Liu Y, Sun Y Y, Pan D D, Ou C R
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
Poult Sci. 2016 Sep 1;95(9):2160-6. doi: 10.3382/ps/pew128. Epub 2016 Apr 14.
Twenty-four Eastern Zhejiang White Geese were slaughtered, dry-cured by 2 different kinds of salt contents (12 geese with 4% low salt level [LS]; 12 geese with 8% high salt level [HS]) for one d, marinated in brine for one d, and air dry-ripened at 16 °C for 7 d. The effect of dry-curing salt contents on the changes in myofibril proteins, potential proteolysis activities, and total free amino acid (TFAA) in dry-cured goose was investigated. Compared to the raw, cathepsin B+L and calpains activities decreased at the end of dry-curing and the third d of dry-ripening. At the final products, the activities of cathepsin B+L and calpains were about half of those in raw meat. There was no difference in proteolysis activities except for the end of dry-curing (P < 0.05) and the 3 d of dry-ripening (P < 0.05) for cathepsin B+L, and the end of dry-curing (P < 0.05) for calpains (P < 0.05) between groups. Myosin light chain (MLC) and troponin-I were cleaved. Compared to the raw, TFAA increased by 36.64 and 31.82% in the final products for HS (P < 0.001) and LS (P < 0.01), respectively. The increase of TFAA could be attributed to the proteolysis of myofibril proteins and retained proteolysis activities. No significant difference on TFAA and MLC and troponin-I bands was observed between groups in final products. This means that different proteolysis activities during processing did not cause the difference in quality of final products between groups, and that 4% low salt can be used in future applications.
选取24只浙东白鹅，分别用两种不同盐含量进行腌制（12只鹅采用4%的低盐水平[LS]；12只鹅采用8%的高盐水平[HS]）1天，再用盐水腌制1天，然后在16℃条件下进行7天的风干成熟处理。研究了腌制盐含量对腌制鹅肌原纤维蛋白变化、潜在蛋白水解活性和总游离氨基酸（TFAA）的影响。与生肉相比，在腌制结束时和风干成熟第3天时，组织蛋白酶B+L和钙蛋白酶的活性降低。在最终产品中，组织蛋白酶B+L和钙蛋白酶的活性约为生肉中的一半。除了腌制结束时（P<0.05）和风干成熟第3天时组织蛋白酶B+L（P<0.05）以及腌制结束时钙蛋白酶（P<0.05）（P<0.05）的蛋白水解活性在两组之间存在差异外，其他时候的蛋白水解活性并无差异。肌球蛋白轻链（MLC）和肌钙蛋白-I被裂解。与生肉相比，高盐组（P<0.001）和低盐组（P<0.01）最终产品中的TFAA分别增加了36.64%和31.82%。TFAA的增加可归因于肌原纤维蛋白的蛋白水解作用和保留的蛋白水解活性。最终产品中两组之间在TFAA以及MLC和肌钙蛋白-I条带上未观察到显著差异。这意味着加工过程中不同的蛋白水解活性并未导致两组最终产品质量的差异，并且未来应用中可以使用4%的低盐。
