[Xiong, Zhemin] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan, Peoples R China.
[Wang, Haibin; Liao, E.; Jin, Weiping] Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan, Peoples R China.
通讯机构：
[Haibin Wang] C
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
The study was supported by the Nature Science Foundation of Hubei Province (No. 2014CFB886) and Enshi Prefecture Science and Technology Plan Research and Development Project (D20190022), Hubei Province.
机构署名：
本校为第一机构
院系归属：
食品科学与工程学院
硒科学与工程现代产业学院
摘要：
Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied b...
