EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING
作者： Chaoying Qiu , Weizheng Sun , Chun Cui , Mouming Zhao , None
DOI: 10.1111/J.1745-4557.2011.00420.X
关键词:
摘要: The effects of sugar levels (3, 6, 9, 12%, w/w) on gross composition, the main physicochemical parameters, microbiology, protein composition and proteolytic change water soluble (water nitrogen [WSN]) Cantonese sausage were evaluated. sample with 12% addition had low aw as well pH values. During processing, sarcoplasmic myofibrillar content decreased, while alkaline-soluble fraction nonprotein constituent (nonprotein nitrogen) increased. Sugar exhibited stabilizing effect against denaturation both fractions. molecular weight >10 3–5 kDa was fraction, progressive decrease peptide fractions >10 kDa observed during ripening process. Higher showed protective proteolysis WSN advantages improving textural characteristics. Samples higher lower microbial counts in sausage. PRACTICAL APPLICATIONS Cantonese is a traditional Chinese meat product that accepted by consumers over world. aim this article to evaluate level changes biochemical characteristics, including chemical proteolysis, profile microorganism processing. results will be favor process control reduced production can enjoy part an ongoing healthier diet lifestyle.
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