类球红细菌粗提物对风干期腊肠脂肪和蛋白质氧化的影响  

Effect of Crude Extract from Rhodobacter sphaeroides on Sichuan Sausage Lipid and Protein Oxidation during Air-Drying Process

作　　者：赵志平 康馨樾 张钰麟 王卫[1] 吉莉莉[1] 张佳敏[1] ZHAO Zhiping;KANG Xinyue;ZHANG Yulin;WANG Wei;JI Lili;ZHANG Jiamin(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品工业》2021年第8期172-175,共4页The Food Industry

基　　金：肉类加工四川省重点实验室开放基金项目(16-R-27,18-R-27);国家现代农业产业技术体系四川生猪创新团队项目(SCSZTD-3-007);四川省科技计划重点研发项目(20ZDYF0003);成都市科技局技术创新研发项目(2019-YFYF-00180-SN)。

摘　　要：为探究类球红细菌粗提物对风干期腊肠脂肪和蛋白质氧化的影响,对添加类球红细菌粗提物的腊肠的TBARs值、羰基值、总巯基值、菌落总数、水分活度和pH进行研究。结果显示,类球红细菌粗提物显著抑制腊肠TBARs值(p<0.01)、羰基值的升高(p<0.01)和总巯基值的降低(p<0.01),有效延缓腊肠脂肪和蛋白质氧化;类球红细菌粗提物对风干期腊肠微生物总菌数、水分活度和pH没有显著性影响(p>0.05)。试验结果为利用类球红细菌代谢物延缓肉制品脂肪和蛋白质氧化,提升肉制品品质提供理论依据。To test the effects of crude extract from Rhodoabcter sphaeroides on lipid and protein oxidation of Sichuan sausage,TBARs,carbonyl,total sulfhydryl values,total plate counts,water activity and pH were tested for Sichuan sausage with crude extract from R.sphaeroides.The results indicated that the TBARs and carbonyl values were significantly decreased caused by the crude extract(p<0.01).The decrease of the total sulfhydryl was dramatically inhibited(p<0.01)and the oxidation of lipid and protein was thus postponed.However,no significant difference in total plate count,water activity and pH of Sichuan sausages with and without crude extract from R.sphaeroides(p>0.05).The theoretical support for utilizing metabolites from R.sphaeroides to postpone the oxidation of meat products lipid and protein oxidation and improve meat products quality was provided.

关 键 词：类球红细菌 腊肠 脂肪氧化 蛋白质氧化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]