Lien entre modifications physico-chimiques des protéines et perte de poids à la cuisson –cas du jambon cuit avec différents taux de sel
2012
Bombrun, Laure | Danon, Jeanne | Kondjoyan, Alain | Gatellier, Philippe
In a context of salt content reduction in cooked ham, the effect of salt content on cooking loss and proteinphysicochemical changes (oxidation and denaturation) was investigated. Experimentations were performed on porksemimembranosus muscle salted at 0.9, 1.2 and 1.5 % and cooked at 50 or 70°C during 20, 60 and 120 min. Proteinoxidation was evaluated by the measurement of free thiols and carbonyl groups. Thermal denaturation was assessed bythe measurement of myofibrillar proteins surface hydrophobicity. A reduction of salt content significantly (p < 0.001)increased cooking loss and hydrophobicity but had limited effect on protein oxidation. Cooking loss was significantlycorrelated (p < 0.001) with carbonyls formation and protein thermal denaturation, indicating a potential involvement ofprotein physicochemical changes in water binding capacity.
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