用氯化钾部分替代氯化钠对干腌培根氧化稳定性和抗氧化酶活性的影响
Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
作者信息
Wu Haizhou, Yan Wenjing, Zhuang Hong, Huang Mingming, Zhao Jianying, Zhang Jianhao
机构信息
National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, GA 30605, USA.
出版信息
Food Chem. 2016 Jun 15;201:237-42. doi: 10.1016/j.foodchem.2016.01.025. Epub 2016 Jan 8.
This study investigated the influence of partial substitution of NaCl with KCl on protein and lipid oxidation as well as antioxidant enzyme activities in dry-cured bacons during processing. The partial substitution was 0% KCl (I), 40% KCl (II), and 70% KCl (III). Compared with 0% KCl (I), the substitution of 40% NaCl with KCl did not significantly influence the protein and lipid oxidation and antioxidant enzyme activities. The bacons that were treated with 70% KCl treatment (III) showed increased lipid oxidation and antioxidant enzyme GSH-Px activity, whereas samples treated with formulas I and II showed higher protein oxidation and antioxidant enzyme catalase activity. These results demonstrate that the substitution of NaCl with KCl by more than 40% may significantly affect protein and lipid oxidation and that for the substitution of NaCl in further processed meat products with other chloride salts, salt content is very important for control of protein and lipid biochemical changes in finished products.
本研究调查了在加工过程中用氯化钾部分替代氯化钠对干腌培根中蛋白质和脂质氧化以及抗氧化酶活性的影响。部分替代比例为0%氯化钾（I）、40%氯化钾（II）和70%氯化钾（III）。与0%氯化钾（I）相比，用氯化钾替代40%的氯化钠对蛋白质和脂质氧化以及抗氧化酶活性没有显著影响。用70%氯化钾处理（III）的培根显示脂质氧化增加和抗氧化酶谷胱甘肽过氧化物酶（GSH-Px）活性增加，而用配方I和II处理的样品显示较高的蛋白质氧化和抗氧化酶过氧化氢酶活性。这些结果表明，用氯化钾替代氯化钠超过40%可能会显著影响蛋白质和脂质氧化，并且对于在深加工肉制品中用其他氯盐替代氯化钠，盐含量对于控制成品中蛋白质和脂质的生化变化非常重要。
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