Liu Linggao, Zhou Ying, Wan Jing, Zhu Qiujin, Bi Shenghui, Zhou Yeling, Gu Sha, Chen Dan, Huang Yanpei, Hu Bokai
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
Food Chem X. 2022 Jul 25;15:100401. doi: 10.1016/j.fochx.2022.100401. eCollection 2022 Oct 30.
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p < 0.01) and water activity (aw) of the cured pork tenderloin. Low-field nuclear magnetic resonance (LFNMR) revealed that 1 % glycerol, 1 % xylitol, 1 % sorbitol, and 10 % glycerol-mediated curing decreased water mobility, and improved water holding capacity (WHC), and produced uniform dense microstructures. Raman spectroscopy and molecular docking indicated that polyhydroxy alcohols formed hydrogen bonds with myosin, as well as hydrogen bonds with free water molecules to convert free water into bound water to reduce aw, and altered the hydrophobic environment of myosin surface to reduce structural damage caused by high salt content. In conclusion, using polyhydroxy alcohol to mediate curing can effectively reduce the salt content of cured meat and provide a theoretical basis for its application in the cured meat industry.
本研究探究了甘油、木糖醇和山梨醇介导腌制猪里脊肉的机制。在介导腌制过程中使用多元醇可显著降低腌制猪里脊肉的盐分含量（p < 0.01）和水分活度（aw）。低场核磁共振（LFNMR）显示，1%甘油、1%木糖醇、1%山梨醇以及10%甘油介导的腌制降低了水分流动性，提高了保水能力（WHC），并产生了均匀致密的微观结构。拉曼光谱和分子对接表明，多元醇与肌球蛋白形成氢键，同时与游离水分子形成氢键，将游离水转化为结合水以降低aw，并改变肌球蛋白表面的疏水环境，以减少高盐含量造成的结构损伤。总之，使用多元醇介导腌制可有效降低腌肉的盐分含量，并为其在腌肉行业中的应用提供理论依据。
