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MEAT RESEARCH
2017
(9)
7-13+102
重组干腌火腿加工过程中脂质与蛋白质的氧化
作 者：
惠腾;戴瑞彤;彭增起;喻倩倩;田晓静
单 位：
南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心;中国农业大学食品科学与营养工程学院
关键词：
重组干腌火腿;猪背膘;脂质氧化;蛋白质氧化;游离自由基
摘 要：
研究外源猪背膘的整合添加对重组干腌火腿成熟过程中的脂质氧化和蛋白质氧化的影响。按照猪背膘的添加水平分别为0%、2%和4%制成生重组火腿,并经过30 d产香成熟过程,制得重组干腌火腿。对整个成熟期间火腿的过氧化值(peroxide value,POV)、过氧化氢含量、硫代巴比妥酸反应物质(thiobarbituric acid reactive substances,TBARs)值、游离自由基含量、蛋白质羰基化合物和巯基化合物含量的变化进行测定,并对重组干腌火腿成熟期间的脂质氧化和蛋白质氧化进行相关性分析。结果表明:在重组干腌火腿的整个成熟过程中,外源猪背膘水平从0%增加到4%能显著促进过氧化物、过氧化氢和丙二醛等脂质氧化产物的生成(P<0.05);仅在4%猪背膘处理组重组干腌火腿成熟末期检测到了游离自由基,说明重组干腌火腿成熟期间游离自由基的生成与成熟时间和脂肪含量有关;蛋白质氧化在火腿成熟前期并不显著(P>0.05),其主要发生在成熟后期,并受脂肪含量的影响,外源猪背膘水平从0%增加到4%能显著促进火腿成熟后期蛋白质羰基化合物的生成,降低巯基含量(P<0.05);重组干腌火腿成熟期间的蛋白质羰基化合物含量与H_2O_2含量(r=0.44,P<0.05)和TBARs值(r=0.94,P<0.01)均有显著的正相关性,说明火腿成熟过程中的脂质氧化与蛋白质氧化具有正相关性。
译 名：
Lipid and Protein Oxidation in Restructured Dry Cured Ham during Ripening
作 者：
HUI Teng;DAI Ruitong;PENG Zengqi;YU Qianqian;TIAN Xiaojing;College of Food Science and Nutritional Engineering, China Agricultural University;National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University;
关键词：
restructured dry cured ham;;pig back fat;;lipid oxidation;;protein oxidation;;free radical
摘 要：
The aim of the present study was to evaluate the effect of incorporating pig back fat in restructured dry cured ham(RDCH) on the lipid and protein oxidation during ripening. Fresh raw ham butts were skinned, boned, and cut into meat cubes((4–6) cm ×(4–6) cm×(4–6) cm). The meat cubes were restructured with 0%(control), 2% and 4% pig back fat paste respectively into raw restructured ham. After 30 days of ripening, peroxide value(POV), hydrogen peroxide(H_2O_2), free radical, thiobarbituric acid reactive substances(TBARs), carbonyl and sulfhydryl group(SH) were detected, and the correlation between lipid oxidation and protein oxidation was analyzed. Results indicated that the contents of peroxide, H_2O_2 and TBARs in RDCH increased with the increasing amount of added pig back fat level from 0% to 4%, and free radical was only detected in the 4% treatment group in the late period of ripening by electron spin resonance spectroscopy(ESR), suggesting that the generation of free radical in RDCH was related to the ripening time and fat level. The oxidation of muscle protein in RDCH was mild in the early period of ripening; however it mainly occurred in the late period of ripening and was affected by fat level. The content of carbonyl groups and the reduction of SH groups in RDCH increased significantly with the increasing amount of added pig back fat level from 0% to 4% during the late period of ripening(P < 0.05). Correlation analysis showed that the carbonyl content in RDCH had significant positive correlations with both H_2O_2(r = 0.44, P < 0.05) and TBARs(r = 0.94, P < 0.01), suggesting that lipid oxidation had a positive correlation with protein oxidation in RDCH during ripening.
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