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| Effect of Sodium Chloride and Temperature on Pork Protein Properties during Dehydration |
| WANG Yuan, ZHANG Liyan*, QI Hongchao |
| School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China |
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Abstract Changes in sarcoplasmic protein and salt-soluble protein content, and surface hydrophobicity and thiol content of myofibrillar protein in pork salted with different concentrations of NaCl solutions after being dehydrated to different moisture contents (wet basis) by air drying at room temperature or 60 ℃ were studied in this paper. The results showed that salt curing of pork (NaCl concentration below 8%) improved the stability of sarcoplasmic protein and salt-soluble protein in dehydrated pork, reduced protein denaturation; moreover it significantly increased the surface hydrophobicity of myofibrillar protein and decreased the thiol content (P < 0.05). The higher the NaCl concentration, the greater the effect on the above chemical properties. Based on these results together with correlation analysis, hot-air drying at 60 ℃ weakened the effect of salt and water removal on chemical properties of pork protein, and the change of pork protein was dominated by thermal denaturation compared with drying at room temperature.
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2018, Vol. 32 
