Fenton体系氧化诱导下猪肉蛋白质与脂质氧化作用及其对品质的影响研究  

Oxidation of Pork Proteins and Lipids Induced by Fenton System and Its Effects on Quality

作　　者：刘佳雯 杨柳[1] 谢心蕊 李保国[1] 王欣[1] LIU Jiawen;YANG Liu;XIE Xinrui;LI Baoguo;WANG Xin(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Urumqi Technology College,Urumqi 830000,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]乌鲁木齐技师学院,乌鲁木齐830000

出　　处：《农业机械学报》2025年第1期453-462,473,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家重点研发计划项目(2022YFF110110)。

摘　　要：采用Fenton氧化体系(Fendon oxidation system,FOS)研究了不同氧化水平(0、1、5、10、20 mmol/L H_(2)O_(2))下猪背最长肌的蛋白质及脂质的氧化作用及其与品质指标、挥发性风味物质的相关性。结果表明,随氧化程度的升高,猪背最长肌的离心损失率、蒸煮损失率、S23(自由水比例)、L^(*)、过氧化值(Peroxide value,POV)、TBARS(Thiobarbituric acid reactive substances)值、羰基含量等均显著增加,而a^(*)、b^(*)、硬度、咀嚼性、黏性、表面疏水性先增加后降低,S22(不易流动水比例)、巯基含量、弹性、回复性、内聚性均减小;典型挥发性化合物组成变化显著,二聚体(2-戊酮D、2-丁酮D)、杂环类化合物(2,6-二甲基吡嗪、吡啶)及酸类(乙酸)物质增多。相关性分析表明,肉品品质变化是脂质和蛋白交互氧化的结果,脂质和肌原纤维蛋白氧化进一步导致了样品保水性的降低,色泽、风味和质构的劣变。The Fenton oxidation system(FOS)was used to investigate the oxidation of protein and lipid in porcine Longissimus dorsi muscle at different oxidation levels(0 mmol/L,1 mmol/L,5 mmol/L,10 mmol/L and 20 mmol/L H_(2)O_(2))and its correlation with quality indicators and volatile flavor compounds.The results showed that increasing trend of oxidation level significantly enhanced centrifugal loss,cooking loss,S_(23)(proportion of free water),L^(*),POV,TBARS,and carbonyl content.Meanwhile,initially increasing pattern was observed in a^(*),b^(*),hardness,chewiness,adhesiveness,and surface hydrophobicity was decreased at the end of process,and S_(22)(proportion of immobile water),sulfhydryl content,springiness,resilience,and cohesiveness showed a decreasing trend.Additionally,a significant change occurred in composition of typical volatile compounds,and the number of dimers(2-pentanone D and 2-butanone D),heterocyclic compounds(2,6-dimethyl pyrazine and pyridine),and acids(acetic acid)was increased.Correlation analysis revealed that change in meat quality was due to the cross-oxidation of lipids and proteins,while lipid oxidation and myofibrillar proteins further led to a reduction in water retention,color deterioration,flavor,and texture of the samples.This study is of great significance for further understanding the oxidation modification of raw meat during storage or processing,explaining the deterioration of meat quality,and selecting reasonable antioxidant measures.

关 键 词：猪背最长肌 Fenton氧化体系 脂质氧化 蛋白氧化 品质 挥发性风味物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]