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Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts

Author:
Zhang, Xin, Yang, Junna, Gao, Hang, Zhao, Yan, Wang, Jing, Wang, Shouwei
Source:
Meat science 2020 v.166 pp. 108132
ISSN:
0309-1740
Subject:
bitterness, calcium chloride, cathepsins, cured meats, enzyme activity, magnesium chloride, manufacturing, metal ions, pH, pork, potassium chloride, proteolysis, provenance, sensory evaluation, sodium, zinc chloride
Abstract:
Salt contents and compositions are crucial parameters to enzyme activity and might even affect the proteolysis and quality of dry-cured meat. However, the metal ions significantly vary with geographic origin, which would be a determinant in the dry-cured meat manufacture. Therefore, the main salt compositions of KCl, CaCl₂, MgCl₂ and ZnCl₂ were therefore used to partially substitute NaCl while additionally assessing and regulating their function during the dry-cured pork butts processing. Physiochemical properties, cathepsins activity, proteolysis and sensory evaluation were investigated. The results indicated that partial substitution of sodium prevented the dehydration, and accelerated the pH reduction. CaCl₂ and MgCl₂ partial substitution moreover exerted some promoting effect on cathepsin activity whereas ZnCl₂ was a subtle inhibitor. The proteolysis index of CaCl₂ and MgCl₂ substitution were superior to the rest. The metal ions partial substitution reduced saltness, while the presence of KCl and MgCl₂ enhanced bitterness. Further correlation analysis was performed to better understand the interactions between those parameters.
Agid:
6873656