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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Protein degradation, color and textural properties of low sodium dry cured beef

Shixin LiuKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Yawei ZhangKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaCorrespondence[email protected]
View further author information
,
Guanghong ZhouKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Yingjie BaoKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Xiaopu RenKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Yuxia ZhuKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
&
Zengqi PengKey Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, ChinaView further author information
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Pages 487-498 | Received 08 Nov 2018, Accepted 22 Feb 2019, Published online: 01 Apr 2019

Citations (10)

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Mingming Li, Xin Zhang, Yantao Yin, Jiapeng Li, Chao Qu, Linggao Liu, Yunhan Zhang, Qiujin Zhu & Shouwei Wang. (2023) Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
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Juan Yang, Ruijie Mai, Siliang Wu, Hao Dong, Wenhong Zhao & Weidong Bai. (2022) Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus). Journal of Aquatic Food Product Technology 31:2, pages 200-213.
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Articles from other publishers (8)

Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang & Zhongxiang Fang. (2023) Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues. Food and Bioprocess Technology.
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Barış Yalınkılıç, Güzin Kaban & Mükerrem Kaya. (2023) Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness 12:1, pages 266-274.
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Hamid Mirzaei, Mohammad Reza Afshar Mogaddam & Jalil Khandaghi. (2022) Simultaneous determination of four biogenic amines in whey samples using a new solid phase extraction method prior to their analysis by HPLC-MS/MS. Microchemical Journal 177, pages 107313.
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Huihui Fu, Li Pan, Jingyun Wang, Jixing Zhao, Xin Guo, Jingya Chen, Shiling Lu, Juan Dong & Qingling Wang. (2022) Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing. Foods 11:4, pages 531.
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Long-Teng Hu, Elnur Elam, Zhi-Jing Ni, Yi Shen, Bing Xia, Kiran Thakur, Li Jiang, Jian-Guo Zhang & Zhao-Jun Wei. (2021) The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chemistry: X 12, pages 100148.
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Ning Zhu, Kai Wang, Shun-liang Zhang, Bing Zhao, Jun-na Yang & Shou-wei Wang. (2021) Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation. Food Chemistry 344, pages 128586.
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Shi‐ke Shen, Yue‐wen Chen, Xiu‐ping Dong, Fei‐jian Liu, Wen‐qiang Cai, Jian‐ling Wei, Dan‐li Jin & Miao‐miao Lin. (2020) The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation . Journal of Food Processing and Preservation 44:12.
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Xiuyun Guo, Shanan Chen, Jiayue Cao, Jingying Zhou, Yanzheng Chen, Muneer Ahmed Jamali & Yawei Zhang. (2019) Hydrolysis and oxidation of protein and lipids in dry-salted grass carp ( Ctenopharyngodon idella ) as affected by partial substitution of NaCl with KCl and amino acids . RSC Advances 9:68, pages 39545-39560.
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