INRA Auvergne-Rhône-Alpes, UR370 QuaPA, 63122, St-Genès-Champanelle, France.
J Food Sci. 2018 May;83(5):1221-1228. doi: 10.1111/1750-3841.14122. Epub 2018 Apr 16.
Efforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths at NaCl concentrations of 0 (control), 0.15, 0.30, 0.50, 0.75, 1.0, and 1.5 M, respectively. Histological and ultrastructural analyses showed that after incubation, muscle fiber size increased almost 30% in 0.15 and 0.3 M NaCl brine but decreased in 0.50 and 0.75 M NaCl. At above 0.75 M NaCl, brining led to significantly degraded muscle tissue, preventing the morphological characterization by image analysis. Structural modifications were strongest in samples immersed in 1 M NaCl brine. M and Z lines showed dramatic solubilization from 0.5 M NaCl upwards. Extracted proteins were released into subsarcolemmal space at 0.75 M NaCl then into extracellular space at higher NaCl levels. These findings bring insight into the sequence of structural alterations in meat as a function of ionic strength, making it possible to optimize the meat salting process.
Knowledge on the relationship between NaCl concentration, in situ structural changes and transfers of salt-extracted proteins can be usefully mobilized to reduce sodium content in cured meat products.
降低肉制品中 NaCl 含量的努力取决于加深对 NaCl 含量如何影响腌制过程中产品变化的理解。牛半腱肌肌肉样品分别在 7 种不同的盐水中孵育 5 天，NaCl 浓度分别为 0（对照）、0.15、0.30、0.50、0.75、1.0 和 1.5 M。组织学和超微结构分析表明，孵育后，0.15 和 0.3 M NaCl 盐水浴中的肌纤维大小增加了近 30%，但在 0.50 和 0.75 M NaCl 中减少。在 0.75 M NaCl 以上，腌制会导致肌肉组织严重降解，阻止通过图像分析进行形态学特征描述。在 1 M NaCl 盐水中浸泡的样品中结构变化最强。从 0.5 M NaCl 开始，M 和 Z 线明显溶解。提取的蛋白质在 0.75 M NaCl 时释放到肌小节下空间，然后在更高的 NaCl 水平时释放到细胞外空间。这些发现深入了解了离子强度对肉中结构变化的顺序，使优化肉类腌制过程成为可能。
了解 NaCl 浓度、原位结构变化和盐提取蛋白转移之间的关系的知识可以有效地用于降低腌制肉类产品中的钠含量。
