In order to investigate the effect of NaCl levels (1.5%, 3.5%, 5.5% and 13%) on the taste and texture of dry-cured ham, TPA, myofibril ultrastructure, proteolysis index and free amino acids were evaluated. The proteolysis index (30.76% ± 2.05–11.88% ± 1.90), cohesiveness (0.74 ± 0.04–0.60 ± 0.01), springiness (0.83 ± 0.03–0.71 ± 0.04), and the total free amino acids (9885.3 mg/100 g ± 677.98–3505.15 mg/100 g ± 378.20) decreased with the increase of salt addition, while the hardness (8701.99 g ± 513.37–12057.53 g ± 783.89) and adhesiveness (− 15.73 ± 2.53 to − 32.01 ± 4.95) increased with the increase of salt addition. The myofibril ultrastructure indicated that hams with higher proteolysis index (> 20%) showed more obvious degradation of M-line and Z-disk, and more disordered fiber structure, which was closely related to the degradation of myofibrillar proteins (actin, desmin and troponin-T). Among four groups, the dry-cured ham with 5.5% salt had the highest levels of moisture (45.73% ± 1.13) and umami amino acids (1422.77 mg/100 g ± 119.87), as well as the lowest chewiness (3346.89 ± 121.19). The ham with 5.5% salt also had higher sensory scores of texture (4.83 ± 0.1), taste (5.50 ± 0.2) and overall acceptance (5.51 ± 0.09) as compared to the ham added with other salt levels. These results indicated that 5.5% NaCl treatment showed positive effects on the texture and taste of dry-cured ham, which meets the consumer's demand for dry-cured meat products.

中文翻译：

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氯化钠水平对干腌火腿的味道和质地的影响

为了研究氯化钠水平（1.5％，3.5％，5.5％和13％）对干腌火腿的味道和质地的影响，评估了TPA，肌原纤维超微结构，蛋白水解指数和游离氨基酸。蛋白水解指数（30.76％±2.05-11.88％±1.90），内聚性（0.74±0.04-0.60±0.01），弹性（0.83±0.03-0.71±0.04）和总游离氨基酸（9885.3 mg / 100 g± 677.98–3505.15 mg / 100 g±378.20）随着添加盐的增加而降低，而硬度（8701.99 g±513.37–12057.53 g±783.89）和粘附性（− 15.73±2.53至− 32.01±4.95）增加。加盐。肌原纤维超微结构表明，具有较高蛋白水解指数（> 20％）的火腿显示出M线和Z盘降解更明显，纤维结构更紊乱，这与肌原纤维蛋白（肌动蛋白，结蛋白和肌钙蛋白-T）的降解密切相关。在四组中，含5.5％盐的干腌火腿具有最高的水分含量（45.73％±1.13）和鲜味氨基酸（1422.77 mg / 100 g±119.87），而最低的咀嚼度（3346.89±121.19） 。与添加了其他盐分的火腿相比，含5.5％盐的火腿还具有更高的质感（4.83±0.1），味道（5.50±0.2）和总体接受度（5.51±0.09）感官评分。这些结果表明，5.5％NaCl处理对干腌火腿的质地和味道显示出积极的影响，满足了消费者对干腌肉制品的需求。77毫克/ 100克±119.87），以及最低的咀嚼度（3346.89±121.19）。与添加了其他盐分的火腿相比，含5.5％盐的火腿还具有更高的质感（4.83±0.1），味道（5.50±0.2）和总体接受度（5.51±0.09）感官评分。这些结果表明，5.5％NaCl处理对干腌火腿的质地和味道显示出积极的影响，满足了消费者对干腌肉制品的需求。77毫克/ 100克±119.87），以及最低的咀嚼度（3346.89±121.19）。与添加了其他盐分的火腿相比，含5.5％盐的火腿还具有更高的质感（4.83±0.1），味道（5.50±0.2）和总体接受度（5.51±0.09）感官评分。这些结果表明，5.5％NaCl处理对干腌火腿的质地和味道显示出积极的影响，满足了消费者对干腌肉制品的需求。