Changes in Protein Hydrolysates During Processing of Chinese Traditional Dry-Cured Bacon (Laròu) Production

Abstract

Protein and its degradation products are the main nutrients and flavor precursors in pork products. In this study, protein, total nitrogen (TN), water-soluble nitrogen (WSN), peptides, and free amino acids (FAAs) were analyzed during the production process of Chinese traditional dry-cured bacon, “Laròu.” Results indicated that the TN content showed no significant changes throughout the whole process, while the WSN content decreased sharply during the salting period but increased during aging. The sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) profile indicated that protein decomposition effectively took place during the late aging period. A decreasing tendency of the total peptides was observed throughout the aging period. On the contrary, the content of total FAAs increased significantly in the final products. Protein degradation and related flavor compound formation mostly occurred during the aging period of the “Laròu” manufacturing. Practical Applications “Laròu” is a popular Chinese dry-cured meat product for its special chewiness and flavor. This study investigates the changes in proteolysis during the process of “Laròu” and provides the theoretical bases for the quality improvement of Chinese traditional dry-cured meat products.