The impact of processing on the protein degradation and quality of emulsion sausages was studied. Analysis of SDS-PAGE, water-soluble nitrogen, and non-protein nitrogen showed processing affected protein degradation, and the degree of degradation was increased with increasing cooking temperatures. The significant increase of Tyr, Lys, Cys, Asp and Glu as free amino acids content confirmed the protein degradation during processing. Color and texture parameters showed significant changes with processing. Sausages (90 °C) had more flower, green, and fruity flavors, while sausages at 120 °C had more oil, fat, and warm flavors. Pearson correlation analysis showed that protein degradation had a significant effect on the quality of emulsion sausages during processing. The changes in morphology of water-soluble and salt-soluble proteins can explain the protein turbidity and texture changes at a microscopic level during processing. Furthermore, a label-free strategy was used to investigate the changes in the proteomes between 0 and 120 °C sausages. Differentially expressed proteins, and disappearing and emerging proteins affected the quality of sausages directly or indirectly. These proteins could be regarded as important factors affecting sausages.

研究了加工对乳化香肠蛋白质降解和品质的影响。SDS-PAGE，水溶性氮和非蛋白质氮的分析显示，加工过程影响蛋白质降解，并且降解程度随蒸煮温度升高而增加。Tyr，Lys，Cys，Asp和Glu的显着增加是由于游离氨基酸的含量证实了加工过程中蛋白质的降解。颜色和纹理参数显示出明显的变化。香肠（90°C）具有更多的花，绿色和水果味，而香肠（120°C）具有更多的油，脂肪和暖味。皮尔逊相关分析表明，蛋白质降解对加工过程中乳胶香肠的质量有重要影响。水溶性和盐溶性蛋白质的形态变化可以在加工过程中在微观水平上解释蛋白质的浊度和质地变化。此外，采用无标签策略研究了0至120°C香肠之间蛋白质组的变化。差异表达的蛋白质以及消失和新兴的蛋白质直接或间接影响香肠的质量。这些蛋白质可以被认为是影响香肠的重要因素。