温度、盐分以及pH值对鸭肉脂肪氧合酶活性的交互影响

The interactive influence of temperature,salt concentration and pH on LOX activity of duck breast meat

为了探究风鸭产品加工的关键工艺因子温度、Na Cl含量以及p H值对鸭肉中脂肪氧合酶(LOX)活性的综合影响,通过体外模拟风鸭加工的工艺条件,用正交试验方法系统研究了温度、Na Cl含量、p H值对LOX活性的交互作用。结果表明,温度、Na Cl含量以及p H值三者对鸭肉LOX活性的影响存在显著交互效应(P<0.01)。温度和Na Cl含量对鸭肉LOX活性影响的临界值都随着另一方的增加而线性降低;温度对LOX影响的临界值随着p H值的增大而升高,Na Cl含量临界值随着p H值的增大而降低。因此,在风鸭加工过程的起始阶段降低腌制用盐量,提高温度能够提高鸭肉中LOX活性。

In order to investigate the interactive effects of the critical process factors （a s temperature,NaCl content and pH） of cured duck processing on duck lipoxygenase （ LOX） activity,an orthogonal experiment by in vitro simulated wind duck processing conditions was systematically investigated. The results showed that temperature,NaCl content and pH had significant interactive effect on the LOX activity （ P 〈 0 .0 1 ） . The thresholds of the content of NaCl affecting duck LOX activity exhibited a linear decrease with the increasing of temperature, while the thresholds of temperature would rise with the increasing of pH. The activity of LOX increased with the decreasing of salt consumption and the rising of temperature in the initial stage of processing.