关键词: 鸡肉；食盐；脂质氧化；蛋白质氧化；食用品质

Abstract: This study aimed to compare the differences in lipid oxidation, protein oxidation and eating quality among cured chicken meat with different NaCl concentrations (0%, 3%, 6%, 9%, 12% and 15%). The results showed that with the increase in NaCl concentration, the carbonyl content and surface hydrophobicity increased significantly while the sulfhydryl content decreased significantly, and the thiobarbituric acid reactive substances (TBARS) value and protein solubility increased first and then decreased. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the increase in NaCl concentration promoted the formation of disulfide bonds, resulting in increased protein cross-linking and aggregation. With regard to the eating quality, as NaCl concentration increased, both the pH and moisture content first increased and then decreased, whereas the opposite trend was noted for the cooking loss. L* value was significantly reduced with increasing NaCl concentration, and a* value significantly increased upon the addition of NaCl, but did not significantly change with increasing NaCl concentration. b* reaches the maximum when NaCl concentration is 3%. Overall, the increase in NaCl concentration promoted lipid oxidation and protein oxidation, and consequently affected the eating quality of chicken.

Key words: chicken; NaCl; lipid oxidation; protein oxidation; eating quality