发酵剂对熏马肠脂肪氧化的影响  

The effect of starter on lipid oxidation of smoked horse sausages

作　　者：王静云[1] 卢士玲[1] 王庆玲[1] 

机构地区：[1]石河子大学食品学院

出　　处：《食品与发酵工业》2015年第2期123-128,共6页Food and Fermentation Industries

基　　金：熏马肠中生物胺产生和累积机理的研究(项目编号:31160329);产胺氧化酶发酵剂对新疆熏马肠中生物胺影响及其作用机制(项目编号:31360392)

摘　　要：通过对熏马肠发酵成熟过程中的过氧化值、硫代巴比妥酸值、双烯值、脂肪氧合酶活力（LOX）、超氧化物歧化酶活力（SOD）和过氧化氢酶活力（CAT）等指标的测定,研究发酵剂对熏马肠发酵成熟过程中的脂质氧化、氧化酶和抗氧化酶活力的影响。结果表明：与对照组相比较,发酵剂可以显著抑制脂质氧化和LOX活力,且显著提高SOD和CAT活力。通过相关性分析表明,发酵剂组的LOX活力与过氧化值、硫代巴比妥酸值和双烯值这3个氧化指标呈不显著负相关,相关系数为0.089-0.427。SOD和CAT活力与3个氧化指标呈显著、极显著负相关,相关系数为0.684-0.970。A series of indexes including peroxide value, TBARS value, dienes value, lipoxygenase activity （LOX）, superoxide dismutase activity （SOD） and catalase activity （CAT） were determined to elucidate the effect of starter on lipid oxidation, oxidase activity and antioxidant enzyme activity during the ripening of smoked horse sausages. The results indicated that starter could not only inhibit lipid oxidation and lipoxygenase activity significantly but also improve the activities of these two antioxidant enzymes （SOD and CAT） greatly. The correlation analysis showed that peroxide value, TBARS value and dienes value were not significantly negatively correlated with lipoxygenase activity in starter group （r = 0. 089 - 0. 427） , and were significantly or very significantly negatively correlated with the activities of SOD （r =0. 836 -0. 880,P 〈0.05） and CAT（r =0. 684 -0. 970,P 〈0.01）.

关 键 词：熏马肠 发酵剂 脂肪 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]