陇西腊肉加工过程中蛋白质降解规律的研究OACSTPCD

To clarify the protein degradation during the processing of Longxi bacon,the hind leg meat of a pig was taken as the re-search object,the changes of total nitrogen,non-protein nitrogen,protein degradation index,trichloroacetic acid(TCA)-soluble peptide,peptides,and free amino acid in five different processing stages were determined.Results showed that the total nitrogen content first de-creased slightly and then increased significantly during the processing of Longxi bacon,but the non-protein nitrogen content and protein degradation index increased significantly(P＜0.05),reaching a maximum in the finished bacon,and the raw meat were 76.8％and 74.2％lower than the finished bacon,respectively.The content of TCA-soluble peptide during the processing of Longxi bacon increased from 5.79 μmol Tyr/g in the raw meat to 19.11 μmol Tyr/g in the finished bacon.According to the identification by liquid chromatograph mass spectrometer(LC-MS/MS),the number of total peptides increased first and then decreased,and the main peptides produced by the degradation of bacon were myosin,nebulin,troponin,and actin.In addition,the content of total free amino acids increased significantly during the processing of Longxi bacon(P＜0.05).In conclusion,the non-protein nitrogen,protein degradation index,TCA-soluble pep-tide,and total free amino acid content increased significantly during the processing of Longxi bacon,the total number of peptides first in-creased and then decreased,and the peptides were mainly derived from myosin,nebulin,troponin,and actin,which could provide a the-oretical basis for the formation of flavor substances.