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| Effect of Sterilization Intensity on Protein Changes and Structure in Cooked Sausage |
| ZHANG Gensheng, XU Guiyang, SU Wenwen, PAN Lei, FEI Yingmin, ZHU Chuanhai |
| 1. College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; 2. Department of Food Engineering, Heilongjiang Vocational College for Nationalities, Harbin 150066, China; 3. Shandong Longda Zhongcheng Agricultural Products Co. Ltd., Heze 274200, China |
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Abstract The effect of sterilization intensity (combination of temperature and time) on protein changes and structure in cooked sausage was studied in terms of the contents of water-soluble nitrogen and non-protein nitrogen, protein degradation index, carbonyl and sulfhydryl contents, fluorescence intensity, protein secondary structure, microstructure and water distribution. The results showed that the higher the sterilization temperature, the greater the degree of protein degradation, and the water-soluble nitrogen content, non-protein nitrogen content and protein degradation index of sausage treated at high temperatures above 122 ℃ were significantly higher than those of the other groups (P < 0.05). With the increase in sterilization temperature, the carbonyl content increased significantly (P < 0.05), the sulfhydryl content decreased significantly (P < 0.05), and the fluorescence intensity decreased. In addition, higher sterilization temperatures led to more severe destruction of secondary protein structures and poorer structural integrity of muscle fibers, accompanied by an increased proportion of free water and hence reduced water-holding capacity. The effects of high-temperature short-term sterilization at temperatures above 122 ℃ on protein changes and structure in cooked sausage were more obvious.
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2024, Vol. 38 
