高压处理和肌内脂肪含量对切片真空包装伊比利亚干腌火腿色泽变化及蛋白质和脂质氧化的影响。
Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham.
机构信息
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
出版信息
Meat Sci. 2014 Aug;97(4):468-74. doi: 10.1016/j.meatsci.2013.12.018. Epub 2014 Jan 5.
The effect of high hydrostatic pressure (HHP) (600MPa) and intramuscular fat content (IMF) on colour parameters and oxidative stability of lipids and proteins in sliced vacuum-packaged Iberian dry-cured ham during refrigerated storage (120 days at 2°C) was investigated. Several studies have investigated the influence of HHP on lipid oxidation of meat products. However, its effects on protein carbonylation, as also the influence of IMF content on this carbonylation are poorly understood. HHP treatment had a significant effect on lean lightness after 0 and 120 days of storage while IMF content increased lightness and yellowness over time. Regarding oxidative stability, the effect of HHP treatment depended on IMF content samples with a high IMF having greater lipid instability while samples with a low IMF underwent more protein carbonylation.
高压处理（HHP）（600MPa）和肌内脂肪含量（IMF）对冷藏（2°C 下 120 天）切片真空包装伊比利亚干式火腿中脂质和蛋白质颜色参数和氧化稳定性的影响进行了研究。已有多项研究调查了 HHP 对肉品脂质氧化的影响。然而，其对蛋白质羰基化的影响，以及 IMF 含量对这种羰基化的影响还知之甚少。HHP 处理对 0 和 120 天贮藏后瘦肉的亮度有显著影响，而 IMF 含量随时间的增加增加了亮度和黄色度。关于氧化稳定性，HHP 处理的效果取决于 IMF 含量，高 IMF 含量的样品具有更大的脂质不稳定性，而 IMF 含量低的样品则发生更多的蛋白质羰基化。
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