Protein degradation, color and textural properties of low sodium dry cured beef

In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, L -lysine, and L -histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food properties 2019-01, Vol.22 (1), p.487-498
Main Authors: Liu, Shixin, Zhang, Yawei, Zhou, Guanghong, Bao, Yingjie, Ren, Xiaopu, Zhu, Yuxia, Peng, Zengqi
Format: Article
Language:English
Subjects:
Beef
Bitterness
Carbonyl compounds
Cathepsin B
Color
Histidine
l-histidine
l-lysine
Lysine
Na alternates
Potassium chloride
protein oxidation
Proteolysis
Saltiness
Sodium chloride
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, L -lysine, and L -histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L -lysine and 2% L -histidine); had a significant impact on the proteolysis index and total free amino acids, lower activities, and gene levels of cathepsin B and L, as well as reduced contents of protein carbonyls and thiol group. The present study provides a successful strategy for improvement of the perceived saltiness and inhibition of the bitterness, while exhibiting no significant negative effects on color or textural properties.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2019.1591444