中式香肠蛋白氧化降解对产品品质的影响

吴雪燕; 张培培; 汪淼; 庄涛; 周超; 葛庆丰; 吴满刚; 汪志君; 于海

doi:10.13386/j.issn1002-0306.2014.14.025

中式香肠蛋白氧化降解对产品品质的影响

扬州大学食品科学与工程学院

基金项目:

江苏省科技项目(BN2012025)；国家自然科学基金(31371792)；南通市科技项目(HL2013007)；江苏省高校自然科学研究项目(12KJD550006)；

详细信息

作者简介:
吴雪燕 (1989-) , 女, 硕士研究生, 研究方向:农产品加工及贮藏理论与技术。;

中图分类号: TS251.65
计量
- 文章访问数: 144
- HTML全文浏览量: 17
- PDF下载量: 277
出版历程
- 收稿日期: 2013-10-27

Effect of protein oxidation and degration on the quality of Chinese-style sausage

College of Food Science and Engineering, Yangzhou University

摘要

摘要: 研究不同包装、温度、光照以及抗氧化剂对中式香肠品质的影响,通过建立中式香肠的蛋白氧化模型,以羰基和硫醇基为氧化指标,以游离氨基酸和挥发性盐基氮为蛋白降解指标,并对产品品质进行跟踪检测,分析蛋白氧化降解与产品品质之间的相关性。结果表明:不同处理组的蛋白氧化和蛋白降解程度不同;蛋白硫醇基值与L*值呈正相关(p<0.05),与弹性、咀嚼性呈显著负相关(p<0.05);游离氨基酸总量和挥发性盐基氮值与L*值呈负相关(p<0.05),与a值、咀嚼性和弹性呈正相关(p<0.05)。
- 中式香肠 /
- 蛋白氧化 /
- 降解 /
- 品质
Abstract: Effect of package, temperature, illumination and antioxidant on protein oxidation was studied in Chinese-style sausage and protein oxidation model was established. Protein oxidation was measured by determination of carbonyl and sulfydryl group contents, and protein degration was measured by determination of free amino acid (FAA) and total volatile base nitrogen (TVBN) . The correlation between protein oxidation and degration and sausages quality was analyzed. The results indicated that there exsisted difference between degree of protein oxidation and degration of the three treatment groups. Free sulfydryl group had positive correlation with lightness values (L* values) and negative correlation with springiness and chewiness. Both of FAA and TVBN had negative correlation with L* value and had positive correlation with springiness and chewiness.
- Chinese-style sausage /
- protein oxidation /
- degration /
- quality

HTML全文

参考文献(27)

[1]	于海, 秦春君, 葛庆丰, 等.中式香肠加工及贮藏中脂肪氧化对其品质特性的影响[J].食品科学, 2012, 33 (13) :119-125.
[2]	John L, Cornforth D, Carpenter C E, et al.Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80%oxygen, or 0.4%carbon monoxide, or vacuum[J].Meat Science, 2005, 69 (3) :441-449.
[3]	Zakrys P I, Hogan S A, O’sullivan M G, et al.Effect of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere[J].Meat Science, 2008, 79 (4) :648-655.
[4]	Whang K, Peng I C.Photosensitized lipid peroxidation in ground pork and turkey[J].Journal of Food Science, 1988, 53 (6) :1596-1598.
[5]	于海, 秦春君, 吴雪燕, 等.中式香肠中脂肪氧化对蛋白质氧化的影响[J].食品与发酵工业, 2012, 38 (6) :190-195.
[6]	Cui C, Zhou X, Zhao M, et al.Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins[J].Innovative Food Science&Emerging Technologies, 2009, 10 (1) :37-41.
[7]	Kazemi S, Ngadi M O, Gariépy C.Protein denaturation in pork longissimus muscle of different quality groups[J].Food and Bioprocess Technology, 2011, 4 (1) :102-106.
[8]	Kemp C M, Sensky P L, Bardsley R G, et al.Tenderness-An enzymatic view[J].Meat Science, 2010, 84 (2) :248-256.
[9]	Visessanguan W, Benjakul S, Riebroy S, et al.Changes in composition and functional properties of proteins and their contributions to Nham characteristics[J].Meat Science, 2004, 66 (3) :579-588.
[10]	Rowe L J, Maddock K R, Lonergan S M, et al.Influence of early postmortem protein oxidation on beef quality[J].Journal of Animal Science, 2004, 82 (3) :785-793.
[11]	Sun W Z, Cui C, Zhao M M, et al.Effect of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage[J].Food Chemistry, 2011, 124 (1) :3336-3341.
[12]	Armenteros M, Heinonen M, Ollilainen V, et al.Analysis of protein carbonyls in meat products by using the DNPHmethod, fluorescence spectroscopy and liquid chromatographyelectrospray ionisation-mass spectrometry (LC-ESI-MS) [J].Meat Science, 2009, 83 (1) :104-112.
[13]	Eymard S, Baron C P, Jacobsen C.Oxidation of lipid and protein in horse mackerel (<i>Trachurus trachurus</i>) mince and washed minces during processing and storage[J].Food Chemistry, 2009, 114 (1) :57-65.
[14]	章建浩, 周光宏, 朱健辉, 等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性研究[J].南京农业大学学报, 2004, 27 (4) :96-100.
[15]	张坤, 彭科怀, 杜洪凤.分光光度法测定肉与肉制品中挥发性盐基氮[J].预防医学情报志, 2009, 25 (1) :78-80.
[16]	Ganh觔o R, Morcuende D, Estévez M.Protein oxidation in emulsified cooked burger patties with added fruit extracts:Influence on colour and texture deterioration during chill storage[J].Meat science, 2010, 85 (3) :402-409.
[17]	董庆利, 罗欣.熏煮香肠质构的感官评定与机械测定之间的相关分析研究[J].食品科学, 2004, 25 (9) :49-55.
[18]	Sell D, Strauch C, Shen W, et al.2-Aminoadipic acid is a marker of protein carbonyl oxidation in the aging human skin:effects of diabetes, renal failure and sepsis[J].Biochem J, 2007, 404:269-277.
[19]	D觟lz R, Heidemann E.Reactivity of the allysine aldehyde group[J].Connective Tissue Research, 1989, 18 (4) :255-268.
[20]	胡忠良, 严璐, 邹玉峰.氧化对肌原纤维蛋白加工特性的影响[J].食品发酵与工业, 2011, 37 (10) :128-133.
[21]	蒋将.pH偏移处理诱导熔球态大豆蛋白的结构变化及功能性质的改善[D].无锡:江南大学, 2011.
[22]	Gimeno O, Astiasarán I, Bello J.Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages:effect on colour, texture and hygienic quality at different concentrations[J].Meat Science, 2001, 57 (1) :23-29.
[23]	王永辉, 马丽珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业, 2006 (4) :18-21.
[24]	Stewart M R, Hutchins B K, Zipser M W, et al.Enzymatic reduction of metmyoglobin by ground beef[J].Journal of Food Science, 1965, 30 (3) :487-491.
[25]	Rahman M S, Al-Farsi S A.Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content[J].Journal of Food Engineering, 2005, 66 (4) :505-511.
[26]	Spaziani M, Torre M D, Stecchini M L.Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages.Proteolysis, sensory and volatile profiles[J].Meat Science, 2009, 81 (1) :77-85.
[27]	Lund M N, Lametsch R, Hviid M S, et al.High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine<i>longissimus dorsi</i>during chill storage[J].Meat Science, 2007, 77 (3) :295-303.