冻藏时间对猪肉中肌原纤维蛋白氧化程度的影响  

Effect of frozen storage time on the oxidation degree of porcine myofibrillar protein

作　　者：李倩[1] 尉立刚[1] 杨钰昆 李美萍[1] 郭彩霞[1] LI Qian;YU Li-gang;YANG Yu-kun;LI Mei-ping;GUO Cai-xia(School of Life Science,Shanxi University,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西大学生命科学学院

出　　处：《食品与机械》2020年第1期157-160,165,共5页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号：31801670,31701686);国家重点实验室开放课题(编号：SKLF-KF-201708)

摘　　要：对在-18℃下贮藏不同时间(0,1,4,8,12周)的原料猪肉进行肌原纤维蛋白提取,对其羰基、总巯基、自由氨基、表面疏水性和内源性色氨酸荧光进行测定。结果表明:随着贮藏时间的延长,羰基含量显著升高(P<0.05),总巯基、自由氨基、表面疏水性和内源性色氨酸荧光含量整体上呈下降趋势(P<0.05);贮藏时间与羰基、总巯基、自由氨基或表面疏水性之间具有显著相关性。因此,即便在冻藏条件下,肌原纤维蛋白也会出现一定程度的氧化,导致原料肉品质下降。In this study,myofibrillar protein was used as the research object to investigate the effect of different frozen storage time on the oxidation degree of myofibrillar protein of pork.Raw pork was stored at-18℃for different time(0,1,4,8,12 weeks),and used for the extraction of myofibrillar protein.Then protein oxidation parameters(carbonyl,total sulfhydryl group,free amino groups,surface hydrophobicity and endogenous tryptophan fluorescence)were determined.The results suggested that,carbonyl content increased significantly(P<0.05),and total sulfhydryl group,free amino groups,surface hydrophobicity and endogenous tryptophan fluorescence content generally showed a decreasing trend(P<0.05).There is a correlation between storage time and carbonyls,total sulfhydryl group,free amino groups or surface hydrophobicity.Therefore,myofibrillar protein will be oxidized during the frozen storage,resulting in the degradation of raw meat quality.

关 键 词：冷冻 贮藏时间 肌原纤维蛋白 氧化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]