中式香肠蛋白氧化降解对产品品质的影响创新.docVIP

中式香肠蛋白氧化降解对产品品质的影响 摘 要：本研究不同包装、温度、光照以及抗氧化剂对中式香肠品质的影响，通过建立中式香肠的蛋白氧化模型，以羰基和硫醇基为氧化指标，以游离氨基酸和挥发性盐基氮为蛋白降解指标，并对产品品质进行跟踪检测，分析蛋白氧化降解与产品品质之间的相关性。结果表明：不同处理组的蛋白氧化和蛋白降解程度不同；蛋白硫醇基值与L值呈正相关，与弹性、咀嚼性呈显著负相关；游离氨基酸总量和挥发性盐基氮值与L值呈负相关，与a值、咀嚼性和弹性呈正相关。 关键词: 中式香肠，蛋白氧化，降解，品质 Effect of Protein Oxidation and degration on quality of Chinese- style Sausage Absrtact: Chinese- style sausage was treated with package，temperature，illumination and antioxidant and protein oxidation model was established. Protein oxidation was measured by determination of carbonyl and sulfydryl groups content and protein degration was measured by d