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
作者： Y.W. Zhang , L. Zhang , T. Hui , X.Y. Guo , Z.Q. Peng
DOI: 10.1016/J.LWT.2015.06.073
关键词:
摘要: Abstract An attempt to decrease the NaCl content in dry-cured meat product through use of amino acids, effect a salt substitute containing l -histidine ( -his) and -lysine -lys) on lipolysis lipid oxidation was compared with that throughout processing. In final product, sodium loin (SS-loin) 53.79% less than treated (S-loin). A significant increase phospholipase activity observed SS-loin from end drying-ripening, which 8–18 days (P -his. Compared control, higher for 0.2–0.4 M -lys 0.05–0.4 M -his porcine loin. The Aw 3.51% more S-loin, TBARS 5.19% lower substitute.
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