کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401855 | 1330884 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
An attempt to decrease the NaCl content in dry-cured meat product through the use of amino acids, the effect of a salt substitute containing l-histidine (l-his) and l-lysine (l-lys) on lipolysis and lipid oxidation was compared with that of NaCl throughout processing. In the final product, the sodium content of the loin with salt substitute (SS-loin) was 53.79% less than that of the loin treated with NaCl (S-loin). A significant increase in phospholipase activity was observed in SS-loin from the end of drying-ripening, which was 8-18 days (PÂ <Â 0.05). The activities of acid lipase in porcine loin were markedly activated by 0.05-0.4Â M l-his. Compared to the control, higher phospholipase activity was observed for 0.2-0.4Â M l-lys and 0.05-0.4Â M l-his in porcine loin. The Aw in the SS-loin was 3.51% more than that in the S-loin, and the TBARS was 5.19% lower (PÂ <Â 0.05) in the SS-loin compared to the S-loin. The results suggested that the decreased TBARS content of the dry-cured loins was might mainly due to the inhibition of lipid oxidation by l-lys and l-his in salt substitute.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 966-973
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 966-973
نویسندگان
Y.W. Zhang, L. Zhang, T. Hui, X.Y. Guo, Z.Q. Peng,