Study on Processing Proteolysis for Nanjing Dry-salted Duck

Abstract

Abstract: The processing proteolysis of Nanjing dry-salted duck plays an important role in the forming of its special flavor. In this experiment, SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the changes of proteolysis were also studied. The free-amino acid (FAA) were assayed the results showed that different levels of proteolysis appear in each processing phase and the level of proteolysis increases with the processing. The contents of FAA increase in relatively different degrees.

Key words: Nanjing dry-salted duck, processing, proteolysis, free-amino acid(FAA)

LU Ying-Lin, ZHOU Guang-Hong, XU Xing-Lian, Shi-Shuai, WAN Hong-Li. Study on Processing Proteolysis for Nanjing Dry-salted Duck[J]. FOOD SCIENCE, 2006, 27(7): 44-47.

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Study on Processing Proteolysis for Nanjing Dry-salted Duck

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