D-异抗坏血酸钠抑制腊肠脂肪和蛋白质氧化

The Inhibition Effect of D-sodium Erythorbate on Lipase Oxidation and Protein Oxidation of Cantonese Sausage

以猪肉为原料,向其中添加0.05%,0.1%浓度的D-异抗坏血酸钠,进行腊肠制作,测定不同加工时间(0、5、10、15、20、30、48、72 h)下腊肠的脂肪氧化指标[过氧化值、硫代巴比妥酸反应物(thiobarbituric acid,TBARS)值]以及蛋白质氧化指标(肌原纤维蛋白羰基值、巯基值),并分析其相关性。结果表明:D-异抗坏血酸钠能减缓脂质氧化和蛋白质氧化的速度。不同D-异抗坏血酸钠添加量下,蛋白质氧化指标和TBARS值具有很大的相关性;而不同加工时间下,相关性较小,15 h时,肌原纤维蛋白羰基值、巯基值与过氧化值呈显著正相关(P<0.05),0 h时,巯基值与TBARS呈极显著正相关(P<0.05),72 h时,肌原纤维蛋白羰基值与TBARS呈极显著正相关(P<0.05)。

Pork was used as raw material to produce cantonese sausage,and 0.05%and 0.1%D-sodium erythorbate was added to it.The lipid oxidation indices[peroxide value,thiobarbituric acid(TBARS)value]and protein oxidation indices(carbonyl value,sulfhydryl value)in the sausages were measured at different processing periods(0,5,10,15,20,30,48 h and 72 h).The correlations between the lipid oxidation indices and protein oxidation indices were analyzed.The results showed that lipid oxidation rate and protein oxidation rate was slowed down by adding D-sodium erythorbate.There were great correlations between protein oxidation indices and TBARS value at different concentration of D-sodium erythorbate;but the correlation was small at different processing time,the carbonyl value and sulfhydryl value was positive correlated with peroxide value of15 h(P<0.05),the sulfhydryl value was positive correlated with TBARS value of 0 h(P<0.05),the carbonyl value was positive correlated with TBARS value of 72 h(P<0.05).