中式香肠蛋白氧化降解对产品品质的影响  

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

作　　者：吴雪燕[1] 张培培[1] 汪淼[1] 庄涛[1] 周超[1] 葛庆丰[1] 吴满刚[1] 汪志君[1] 于海[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品工业科技》2014年第14期151-156,共6页Science and Technology of Food Industry

基　　金：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)

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)。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.

关 键 词：中式香肠 蛋白氧化 降解 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]