摘要
以高档火腿肠为对象,研究肉制品氧化机理;并通过减少脂肪、添加抗氧化剂、火腿肠套袋等方式考察脂肪含量、抗氧化剂及光照强度对其氧化程度的影响。结果表明:实验组与正常组相比pH值由6.37降至6.33,过氧化值由5.53meq/kg降至5.01meq/kg,丙二醛由0.653mg/kg降至0.619mg/kg,总巯基从58.64mg/kg增至60.12mg/kg,游离巯基由31.03mg/kg增至34.25mg/kg。这说明火腿肠的氧化主要是脂肪氧化,蛋白质氧化程度相对较轻,且减少脂肪、添加抗氧化剂、火腿肠套袋能够一定程度降低高档火腿肠的氧化程度。
High-grade ham sausage was taken as the object,and the oxidation mechanism of meat products was studied.Through reducing fat,adding antioxidants and ham sausage bagging,the effects of fat content,antioxidants and light intensity on its oxidation degree were investigated.The result showed that the pH value of the experimental group decreased from 6.37 to 6.33 compared with the control group,and peroxide value decreased from 5.53meq/kg to 5.01meq/kg,and malonaldehyde decreased from 0.653mg/kg to 0.619mg/kg,and the total sulfhydryl increased from 58.64 mg/kg to 60.12mg/kg,and free sulfhydryl increased from 31.03mg/kg to 34.25mg/kg.The results indicated that the oxidation of ham sausages were mainly fat oxidation,and there was relatively low degree of protein oxidation,and the oxidation degree of high-grade ham sausage could be effectively reduced by reducing fat,adding the antioxidants and the ham sausage bagging.
作者
王令建
李明明
WANG Lingjian;LI Mingming
出处
《肉类工业》
2021年第7期40-43,共4页
Meat Industry
关键词
高档肉制品
脂肪氧化
蛋白质氧化
high-grade meat products
fat oxidation
protein oxidation
