Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1370-1377

  Wang, Zhenyu ^a   Xu, Yansheng ^a,b   Zhang, Jihong ^c   Li, Xiang ^d   Lin, Zusong ^d   Ma, Changwei ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Shandong Vocational Animal Science and Veterinary College   (China)

^c Department of Obstetrics Gynecology   (United States)

^d Dongheng Group   (China)

Author keywords

Dry cured ham; Proteases; Protein oxidation; Proteolysis; Salting; Xuanwei ham

Indexed keywords

DRY-CURED HAM; PROTEASES; PROTEIN OXIDATION; SALTING; XUANWEI HAM;

AMINO ACIDS; CURING; MEATS; MUSCLE; OXIDATION; PEPTIDES; PROTEOLYSIS;

DRYING;

EID: 79958765351     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02626.x     Document Type: Article

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