Effect of Different Curing Agents on Meat Proteins
學生姓名:
游鎮輔
指導教授:
劉昌樹
學 號:
10432024
學期:
104上
摘 要:
Protein oxidation has been found to have severe consequences on the water-
holding capacity of meat proteins, the color and texture of processed meat products, and the digestibility of muscle foods. The use of nitrite as a curing agent provides the cured meat color, the cured meat flavor, and, in combination with other factors, slows or prevents growth of bacterial pathogens. But Nitrite, may be involved in the initiation of both oxidative and nitrosative reactions in meat products leading to the formation of specific markers of nitrosative stress. These reactions in meat products and the connection between oxidative and nitrosative reactions on cured meat products are mostly unknown.
Because calcium strongly binds to phosphates, it can cause phosphates to precipitate rendering them ineffective as water-binding agents in cured meat products. And, hardness of water may also influence the nitrite chemistry in the color reaction. On the other hand, protein oxidation has been recognized as a significant factor influencing water-holding in many fresh and processed muscle foods. Hydration properties was explained by the observed extracellular space enlargement that appeared to facilitate water diffusion into the muscle tissue as evidenced by the migration of tracing dye.
The main purpose of these studies was to find curing stage affecting on the meat proteins some physicochemical properties.
holding capacity of meat proteins, the color and texture of processed meat products, and the digestibility of muscle foods. The use of nitrite as a curing agent provides the cured meat color, the cured meat flavor, and, in combination with other factors, slows or prevents growth of bacterial pathogens. But Nitrite, may be involved in the initiation of both oxidative and nitrosative reactions in meat products leading to the formation of specific markers of nitrosative stress. These reactions in meat products and the connection between oxidative and nitrosative reactions on cured meat products are mostly unknown.
Because calcium strongly binds to phosphates, it can cause phosphates to precipitate rendering them ineffective as water-binding agents in cured meat products. And, hardness of water may also influence the nitrite chemistry in the color reaction. On the other hand, protein oxidation has been recognized as a significant factor influencing water-holding in many fresh and processed muscle foods. Hydration properties was explained by the observed extracellular space enlargement that appeared to facilitate water diffusion into the muscle tissue as evidenced by the migration of tracing dye.
The main purpose of these studies was to find curing stage affecting on the meat proteins some physicochemical properties.
10432024-1-游鎮輔.pdf