羊火腿风干成熟期间蛋白质、脂肪氧化以及相互影响  

Study of fat and protein oxidation in lamb ham drying maturation process

作　　者：木卡代斯.木合旦尔 决肯.阿尼瓦什 巴吐尔.阿不力克木 MUKADDAS Muhtar;JUEKEN Ani wa shi;BATUR Ablikim(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;College of Animal Science,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学动物科学学院,新疆乌鲁木齐830052

出　　处：《食品与发酵工业》2018年第9期149-155,共7页Food and Fermentation Industries

基　　金：国家科技计划项目(2015BAD29B06);国家科技计划项目(2014BAD04B0);国家自然科学基金地区科学基金(31260381)

摘　　要：以在实验室自制干腌风干羊火腿的股二头肌作为试验材料,采用2,4-二硝基苯肼比色法和巴比妥酸值测定蛋白质和脂肪氧化情况和色度的变化。结果表明,羊火腿风干成熟期间羰基含量呈先急剧上升后缓慢下升趋势(p <0. 05),疏基含量呈下降趋势(p <0. 05)。丙二醛含量先快速上升后缓慢上升趋势(p> 0. 05)。过氧化值呈先上升后下降的趋势(p <0. 05)。蛋白质和脂肪氧化的变化呈显著正相关(p <0. 05)。蛋白质氧和脂肪氧化的变化跟羊火腿颜色的变化呈极显著相关(p <0. 01)。Dry cured lamb biceps femoris was used as experimental material and 2,4 dinitrophenylhydrazine and barbituric acid were used in determination of protein and fat oxidation and color changes.The results showed that during drying maturation,the content of carbonyl increased sharply and then decreased slowly(p<0.05),mercapto content decreased(p<0.05).MDA content increased sharply first and then slowed down(p>0.05).Peroxidation value increased and then decreased(p<0.05).There was a significant positive correlation between protein and fat oxidation(p<0.05).The changes of protein oxygen and fat oxidation were significantly correlated with the color of lamb ham(p<0.01).

关 键 词：羊火腿 脂质 蛋白质氧化 色度 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]