Abstract
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). Compared with the control group, the water holding capacity of YL, YW was higher(P<0.05), and the hardness of them exhibited lower(P<0.05), however, for YY, only the hardness changed significantly(P<0.05). The compound additives decreased the storage modulus of myofibrillar protein significantly(P<0.05), and compared with the control group, the myosin thermal denaturation temperature of Y, YY was higher, the actin thermal denaturation temperaturee of Y, YL, YW was lower. In addition, SDS-PAGE analysis showed that compound additives promoted the degradation of myofibrillar protein, and YL got the greatest degradation degree.
Publication Date
6-28-2017
First Page
25
Last Page
30
DOI
10.13652/j.issn.1003-5788.2017.06.006
Recommended Citation
Weiyue, ZHANG; Yangyi, XIA; Baihui, HOU; Yan, SU; and Hongjun, LI
(2017)
"Effects of compound additives on mass transfer kinetics and myofibrillar protein of rabbit meat during curing,"
Food and Machinery: Vol. 33:
Iss.
6, Article 6.
DOI: 10.13652/j.issn.1003-5788.2017.06.006
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/6
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