Effect of Zingibain and Actinidin on Protein Degradation of Dry-cured Mutton Ham
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Abstract:
In order to promote the degradation of muscle protein of dry-cured mutton ham, accelerate the process of air-drying, shorten the processing cycle, and improve the quality of mutton ham, zingibain and actinidin were added in dry-cured mutton ham. The fresh mutton hind leg meat with bone were used as experimental materials, and a control group and two test groups were designed respectively for the experiment. The control group did not take the treatment, and the experimental group added 0.05% of zingibain and actinidin respectively, and dried under the corresponding conditions; and the protein degradation indicators such as Total nitrogen (TN) contents, Non-protein nitrogen (NPN) and Proteolysis index (PI) of dry-cured mutton ham were measured. SDS-PAGE (polyacrylamide gel electrophoresis) was used to analyze the degradation of muscle protein in dry-cured mutton ham. The results showed that compared with the control group, the TN content of the actinidin treatment group and the zingibain treatment group increased by 1.2 times and 1.3 times respectively after dry ripening, the NPN content increased by 1.5 times and 1.7 times respectively, and the PI increased by 1.2 times and 1.3 times respectively; SDS-PAGE analysis showed that the protein degradation efficiency of zingibain was better than actinidin. The Proteolysis index and SDS-PAGE electrophoresis results showed that the degradation degree of muscle protein of zingibain was higher than actinidin.
