Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

被引：70

作者：

Li, Binbin ^{[1
]}

Xu, Ye ^{[1
]}

Li, Jing ^{[1
]}

Niu, Shuhui ^{[1
]}

Wang, Chengtao ^{[2
]}

Zhang, Nan ^{[1
]}

Yang, Min ^{[1
]}

Zhou, Kang ^{[1
]}

Chen, Shujuan ^{[1
]}

He, Li ^{[1
]}

Liu, Shuliang ^{[1
]}

Yin, Sheng ^{[2
]}

Yang, Yong ^{[1
]}

机构：

[1] Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China

[2] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

来源：

MEAT SCIENCE | 2019年 / 147卷

关键词：

Lipids; Lipids oxidation; Muscle protein; Protein changes; Storage temperature; Sichuan-style sausages; DRY-CURED HAM; MYOFIBRILLAR PROTEINS; PROTEOLYTIC CHANGES; FERMENTED SAUSAGES; LONGISSIMUS-DORSI; STARTER CULTURES; SENSORY TRAITS; MEAT; DEGRADATION; STORAGE;

D O I：

10.1016/j.meatsci.2018.09.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

D This study was conceived to research muscle protein oxidation under the influence of four different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids were stored at different temperatures to obtain different oxidation degrees. To elucidate the relationship between lipid oxidation and protein oxidation, the indicators of lipid oxidation, protein oxidation and protein degradation were analysed. During ripening, the carbonyl, SH, S-S and free amino acid contents changed significantly. The carbonyl and S-S contents increased first in all samples, then decreased, whereas the SH content showed the opposite results. These results showed a positive correlation between protein oxidation and lipid oxidation. Lipids with a higher oxidation degree induced a stronger oxidation reaction to protein. Meanwhile, the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the influence of lipid oxidation on myofibrillar proteins was much more intense than on sarcoplasmic proteins.

引用

页码：144 / 154

页数：11

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