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      저자 : Haizhou Wu (검색결과 2 건)
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      • KCI등재

        Effect of Monascus as a Nitrite Substitute on Color, Lipid Oxidation, and Proteolysis of Fermented Meat Mince

        Xiang Yu,Haizhou Wu,Jianhao Zhang 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

        Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated in this study. After 4 days of fermentation, a* and L* values for the samples were significantly higher and lower than the values for the control, respectively; however, b* values were significantly lower than that of the control throughout the fermentation process (p<0.05). Furthermore, Monascus ruber MJ-1 fermentation decreased the thiobarbituric acid reactive substances (TBARs) value and increased the myofibril fragmentation index (MFI) value of meat mince significantly (p<0.05). SDS-PAGE results further indicated that myofibrillar proteins were degraded during fermentation, while sarcoplasmic proteins were not. These results suggest prospects for the broad application of Monascus as a nitrite substitute in meat processing.

      • KCI등재

        Influence of Partial Replacement of NaCl with KCl on Formation of Volatile Compounds in Jinhua Ham during Processing

        Yingyang Zhang,Haizhou Wu,Jing Tang,Mingming Huang,Jianying Zhao,Jianhao Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2

        The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3- methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.

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