Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
复制标题
抗氧化酶活性受盐含量和温度的影响，并影响干盐培根加工过程中的肌肉脂质氧化
DOI：
10.1016/j.foodchem.2013.05.107
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发表时间：
2013-12-01
期刊：
影响因子：
8.8
通讯作者：
Ma, Meihu
中科院分区：
文献类型：
--
作者：
Jin, Guofeng;He, Lichao;Ma, Meihu
以新鲜五花肉为原料，经腌制、干熟加工制成干腌腊肉。通过测定过氧化值（PV）、硫代巴比妥酸反应物（TBARS）、过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GSH-Px）和超氧化物歧化酶（SOD）的活性来评价加工过程中的氧化稳定性和抗氧化酶的稳定性，并分析它们之间的相关性。结果表明，加工结束时，各抗氧化酶活性均呈下降趋势（p < 0.05），其中GSH-Px活性最不稳定，过氧化氢酶次之。抗氧化酶活性与TBARS呈负相关（p < 0.05），但随着加工温度的升高，相关性降低。盐对所有抗氧化酶活性均表现出抑制作用，且呈浓度依赖性。说明在低温低盐条件下，抗氧化酶能有效地抑制咸肉中脂肪的氧化。(C)2013爱思唯尔有限公司保留所有权利。
Fresh pork bacon belly was used as material and manufactured into dry-salted bacon through salting and drying-ripening. During processing both oxidative stability and antioxidant enzyme stability were evaluated by assessing peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and activities of catalase, glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD), and their correlations were also analysed. The results showed that all antioxidant enzyme activities decreased (p < 0.05) until the end of process; GSH-Px was the most unstable one followed by catalase. Antioxidant enzyme activities were negatively correlated with TBARS (p < 0.05), but the correlations were decreased with increasing process temperature. Salt showed inhibitory effect on all antioxidant enzyme activities and was concentration dependent. These results indicated that when process temperature and salt content were low at the same time during dry-salted bacon processing, antioxidant enzymes could effectively control lipid oxidation. (C) 2013 Elsevier Ltd. All rights reserved.