低钠干腌肉加工过程中肌内结缔组织特性

以猪背最长肌为实验材料，食盐组为对照组，研究低钠盐对干腌肉加工过程中肌内结缔组织特性的影 响。结果显示：陈香结束后，低钠组次级肌束膜厚度比食盐组低0.72 μm（P＜0.05），胶原蛋白热溶解性比食盐 组高0.91%（P＜0.05），而低钠组胶原蛋白总含量、初级肌束膜厚度、成熟交联含量与食盐组相比差异不显著 （P＞0.05）。与食盐相比，低钠盐使α-螺旋、β-转角的相对含量分别减少了11.69%、13.41%（P＜0.05），聚集 片、无规卷曲的相对含量分别增加了46.88%、5.82%（P＜0.05）。干腌猪肉加工中，低钠盐较食盐能进一步促进肌 内结缔组织蛋白降解。

Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing

The effect of low sodium salt on intramuscular connective tissue (IMCT) during the processing of dry-cured pork from M. longissimus dorsi was investigated. At the end of post-ripening, the thickness of secondary perimysium of low sodium-cured samples was 0.72 μm lower (P < 0.05), and the thermal solubility of collagen was 0.91% higher than that of normal salt-cured samples (P < 0.05). On the other hand, no significant differences existed in total collagen, the thickness of primary perimysium or pyridinoline cross-linking between the two groups (P > 0.05). Compared with the normal salt group, the relative contents of α-helix and β-turn in the low sodium group were decreased by 11.69% and 13.41%, respectively (P < 0.05); in contrast, aggregated strands and random coil were increased by 46.88% and 5.82%, respectively (P < 0.05). In conclusion, low sodium salt can further promote the degradation of IMCT than normal salt during the processing of drycured pork.