不同氧化程度的脂肪对四川香肠加工贮藏过程中理化特性的影响  

Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage

作　　者：李静[1] 杨勇[1] 杨钦鹏[1] 谭靖[1] 杨敏[1] 卿丹丹 李跃文[1] 孙霞[1] 李诚[1] 冯朝辉[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2015年第10期57-64,共8页Food and Fermentation Industries

基　　金：四川省科技成果转化项目(专项):猪肉精深加工现代技术集成与产业化应用(2013NC0052)

摘　　要：以四川香肠为研究对象,通过对原料肉中的皮下脂肪进行不同处理,造成显著的氧化差异(P<0.05),探究其在加工贮藏过程中水分含量、pH值,脂肪氧化指标(AV、POV、TBA)及蛋白降解指标(TN、NPN、TVB-N、AAN)等理化特性的变化。结果表明:不同氧化程度的脂肪对四川香肠贮藏过程中水分含量、pH值、AV、TBA有一定影响,且表现出显著的规律性(P<0.05);4种不同的处理对香肠贮藏过程中总氯含量影响不显著,但对贮藏30后的非蛋白氮含量的影响表现为D组>C组>B组>A组,而挥发性盐基氮、氨基酸态氮的变化虽不具规律性,但用过度氧化的脂肪制作的香肠其TVB-N值始终低于其他3组,适度氧化的脂肪制作的香肠其AAN值在贮藏后期显著高于其他3组(P<0.05),电泳结果也表明,肌原纤维蛋白的变化与脂肪氧化有关,说明脂肪氧化引起的蛋白质氧化与蛋白质降解之间存在相互作用关系。In this paper, Sichuan sausages made by different treatment of subcutaneous fat showed a significant difference （ P 〈 0.05 ）. The changes of physical and chemical properties such as moisture content, pH, fat oxidation index （AV, POV and TBA） and protein degradation index （TN, NPN, TVB-N, AAN） were studied . The results indicated that the moisture content, pH, AV, TBA in Sichuan sausages during storage were affected by fats oxidized by different temperature and it exhibited remarkable regularity （ P 〈 0.05 ）. The effect of total nitrogen in Sichuan sausages during storage with different treatment had little effect. However, the non-protein nitrogen contents in Si- chuan sausage stored 30days had obviously effect （ P 〈 0.05 ） , D 〉 C 〉 B 〉 A. While, the status of volatile base nitro- gen, amino acid nitrogen caused by different degree of fats oxidation were not significant, but the TVB-N content in sausages made by excessive oxidation of fats was always lower than other three groups, AAN content in the sausages made by moderate oxidized fats were significantly higher than others in later storage. The SDS-PAGE results indicated that the changes of myofibrillar protein were related with fat oxidation. This indicated that protein oxidation induced by fat oxidation had interactions with protein degradation.

关 键 词：四川香肠 理化特性 氧化脂肪 蛋白质降解 聚丙烯酰胺凝胶电泳 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]