羊肉火腿加工过程中脂质氧化及内源抗氧化体系变化
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摘要
为评价干腌羊肉火腿加工过程中脂质氧化程度并明确其变化原因,对羊肉火腿加工过程中6个关键工艺点的脂质氧化指标(过氧化值、硫代巴比妥酸值、双烯值和羰基值)和抗氧化体系(还原力、羟自由基清除率、DPPH自由基清除率、ABTS自由基清除率)进行研究。结果表明:羊肉火腿加工前期脂质氧化现象明显,在加工第60 d,TBARS值达到最高值0.34 mg/kg,而后表现出缓慢下降并趋于平稳,羰基值和双烯值在第60 d有最大值为0.193、1.14;对水溶性及脂溶性抗氧化体系的抗氧化能力评价说明,火腿加工中的内源体系抗氧化能力呈现动态变化,水溶性体系的抗氧化能力随加工过程呈整体下降趋势,而脂溶性抗氧化体系的抗氧化能力在加工中尤其是加工后期呈现持续增长。本研究明确了火腿加工中的脂质氧化变化规律,并证明了加工后期内源抗氧化体系对脂质氧化的调控作用。
In order to evaluate the degree of lipid oxidation and the causes of the changes during the processing of dried-cured mutton ham,researches about the lipid oxidation indexes( peroxide value,thiobarbituric acid value,diene value and carbonyl value) and antioxidant system( reducing power,hydroxyl radical scavenging rate,DPPH radical scavenging rate,ABTS radical scavenging rate) were conducted. The results showed that the lipid oxidation of mutton ham was obvious at the early stage of processing,the highest TBARS reached 0.34 mg/kg on the 60 th day of processing,then decreased slowly and stabilized. The carbonyl and the diene reached the maximum 0.193 and 1.14 on the 60 th day.The evaluation of antioxidant capacity of watersoluble and fat-soluble antioxidant systems showed that the oxidation resistance of endogenous system in ham processing had a dynamic change.The antioxidant capacity of water-soluble system decreased with the processing,the antioxidant capacity of fat-soluble antioxidant systems was continuously increasing in processing,especially in the late processing stage.In this study,the law of lipid oxidation in ham processing was clarified and the regulation of lipid oxidation by endogenous antioxidant system in the late processing stage was proved.
In order to evaluate the degree of lipid oxidation and the causes of the changes during the processing of dried-cured mutton ham,researches about the lipid oxidation indexes( peroxide value,thiobarbituric acid value,diene value and carbonyl value) and antioxidant system( reducing power,hydroxyl radical scavenging rate,DPPH radical scavenging rate,ABTS radical scavenging rate) were conducted. The results showed that the lipid oxidation of mutton ham was obvious at the early stage of processing,the highest TBARS reached 0.34 mg/kg on the 60 th day of processing,then decreased slowly and stabilized. The carbonyl and the diene reached the maximum 0.193 and 1.14 on the 60 th day.The evaluation of antioxidant capacity of watersoluble and fat-soluble antioxidant systems showed that the oxidation resistance of endogenous system in ham processing had a dynamic change.The antioxidant capacity of water-soluble system decreased with the processing,the antioxidant capacity of fat-soluble antioxidant systems was continuously increasing in processing,especially in the late processing stage.In this study,the law of lipid oxidation in ham processing was clarified and the regulation of lipid oxidation by endogenous antioxidant system in the late processing stage was proved.
引文
[1]王晶.干腌羊火腿工艺过程蛋白质水解规律及其相关性研究[D].乌鲁木齐:新疆农业大学,2008.
[2]顾赛麒,周洪鑫,郑皓铭,等.不同干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响[J/OL].食品科学:1-15[2018-05-10].http://kns.cnki.net/kcms/detail/11.2206.TS.20180112.1641.008.html.
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[7]张王刚,郑锦晓,周光宏,等.传统工艺和新工艺金华火腿中抗氧化肽的比较[J].南京农业大学学报,2016,39(2):314-317.
[8]马艳梅,卢士玲,王庆玲.羊肉火腿加工过程中理化特性动态变化研究[J].食品工业,2016,37(10):81-83.
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[10]国家标准化管理委员会.GB 5009.227-2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
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[14]Monica F,Corinne A.Activity of amino peptidase and lipolytic enzymes in five skeletal muscles with various oxidative Patterns[J].Science of Food Agricultural,1996,70:127-130.
[15]封莉,邓绍林,黄明,等.脂肪酶对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58.
[16]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
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[19]戴路,沈凯,袁凯龙,等.再造烟叶浓缩液中美拉德反应研究[J].食品工业,2013,34(9):88-90.
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[21]陆应林.南京板鸭加工过程中蛋白降解及风味物质的研究[D].南京:南京农业大学,2012.
[22]吴宝森,孙玥晖,刘姝韵,等.火腿中抗氧化肽的研究进展[J].食品安全质量检测学报,2016,7(12):4809-4814.
[23]Xie Z,Huang J,Xu X,et al.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolaysate[J].Food Chemistry,2008111(2):370-376.
[24]王新星,卫堉良,梁萌青.鱼蛋白水解物的特性及其应用[J].动物营养学报,2012,24(9):1636-1642.
[25]胡亚亚,邢路娟,周光宏,等.不同提取方法对金华火腿粗肽液抗氧化活性的影响[J].食品工业科技,2015,36(14):115-117.
[26]祝超智,张万刚,徐幸莲,等.金华火腿粗肽液的体外抗氧化活性[J].肉类研究,2013,27(6):5-9.
[27]陈金玉,张鑫,吴祖芳,等.EGCG磷脂复合物抗氧化活性的研究[J].现代食品科技,2015,31(5):137-143.
[28]刘媛,王健,牟建楼,等.扇贝贝肉抗氧化肽制备及体外抗氧化实验研究[J].食品工业科技,2014,35(8):206-209.
[2]顾赛麒,周洪鑫,郑皓铭,等.不同干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响[J/OL].食品科学:1-15[2018-05-10].http://kns.cnki.net/kcms/detail/11.2206.TS.20180112.1641.008.html.
[3]夏博能.传统工艺与现代工艺金华火腿的品质比较研究[D].杭州:浙江大学,2016.
[4]王兆明,贺稚非,李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J/OL].食品科学:1-8[2018-05-10].http://kns.cnki.net/kcms/detail/11.2206.TS.20170628.1627.012.html.
[5]吴宝森,孙玥晖,刘姝韵,等.肉和肉制品中脂质氧化的研究进展[J].食品安全质量检测学报,2017,8(3):814-818
[6]陆瑞琪.金华火腿现代工艺中脂质及风味变化[D].无锡:江南大学,2008.
[7]张王刚,郑锦晓,周光宏,等.传统工艺和新工艺金华火腿中抗氧化肽的比较[J].南京农业大学学报,2016,39(2):314-317.
[8]马艳梅,卢士玲,王庆玲.羊肉火腿加工过程中理化特性动态变化研究[J].食品工业,2016,37(10):81-83.
[9]Toldra F,Flores M,Sanz Y.Dry-cured ham flavors:Enzymatic generation and processing influence[J].Food Chemistry,1997,59:523-530.
[10]国家标准化管理委员会.GB 5009.227-2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[11]Christian V,Cristina S,Roberta V.Lipolysis in dry-cured ham maturation[J].Meat Science,2000,55(1):1-5.
[12]M K Remanan,J Wu.Antioxidant activity in cooked and simulated digested eggs[J].The Royal Society of Chemistry,2014,5:1464-1474.
[13]Oyaizu M.Studies on products of browning reactions:Antioxidative activities of products of browning reaction prepared from glucosamine[J].Japanese Society of Nutrition and Dietetics,1986,44(6):307-315.
[14]Monica F,Corinne A.Activity of amino peptidase and lipolytic enzymes in five skeletal muscles with various oxidative Patterns[J].Science of Food Agricultural,1996,70:127-130.
[15]封莉,邓绍林,黄明,等.脂肪酶对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58.
[16]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
[17]Antequera T.Lipid oxidative changes in the processing of Iberian pig hams[J].Food Chemistry,1992,45:105-110.
[18]侯新月,卢士玲,郭新,等.羊肉火腿在加工过程中脂肪变化的研究[J].食品工业,2017,38(10):34-37.
[19]戴路,沈凯,袁凯龙,等.再造烟叶浓缩液中美拉德反应研究[J].食品工业,2013,34(9):88-90.
[20]张迎阳.干腌肉制品中脂质自动氧化机理及调控机制研究[D].南京:南京农业大学,2014.
[21]陆应林.南京板鸭加工过程中蛋白降解及风味物质的研究[D].南京:南京农业大学,2012.
[22]吴宝森,孙玥晖,刘姝韵,等.火腿中抗氧化肽的研究进展[J].食品安全质量检测学报,2016,7(12):4809-4814.
[23]Xie Z,Huang J,Xu X,et al.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolaysate[J].Food Chemistry,2008111(2):370-376.
[24]王新星,卫堉良,梁萌青.鱼蛋白水解物的特性及其应用[J].动物营养学报,2012,24(9):1636-1642.
[25]胡亚亚,邢路娟,周光宏,等.不同提取方法对金华火腿粗肽液抗氧化活性的影响[J].食品工业科技,2015,36(14):115-117.
[26]祝超智,张万刚,徐幸莲,等.金华火腿粗肽液的体外抗氧化活性[J].肉类研究,2013,27(6):5-9.
[27]陈金玉,张鑫,吴祖芳,等.EGCG磷脂复合物抗氧化活性的研究[J].现代食品科技,2015,31(5):137-143.
[28]刘媛,王健,牟建楼,等.扇贝贝肉抗氧化肽制备及体外抗氧化实验研究[J].食品工业科技,2014,35(8):206-209.