College of Life Science, Langfang Normal University, Langfang, P. R. China.
Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China.
J Sci Food Agric. 2020 Feb;100(3):1022-1029. doi: 10.1002/jsfa.10105. Epub 2019 Nov 26.
Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate.
It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01).
During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
猪肉被用作制作广式香肠的原料，在猪肉中添加 0.5 或 1 g/kg 的 D-异抗坏血酸钠。本研究在不同加工时间和不同 D-异抗坏血酸钠含量下，测定了肌红蛋白氧化率、相对高铁肌红蛋白含量、血红素铁含量、红色值、pH 值、自由基含量和硫代巴比妥酸反应物（TBARS）值。
发现 D-异抗坏血酸钠能显著降低自由基含量和肌红蛋白及脂质的氧化速率，增加血红素铁水平。当 D-异抗坏血酸钠添加到香肠中时，肌红蛋白卟啉的吸收峰向左移动，从 414nm 迁移到 405nm。在 72 h 时，随着 D-异抗坏血酸钠含量的增加，血红素铁与红色值之间呈显著负相关（P<0.01）。
在香肠加工过程中，在相同的 D-异抗坏血酸钠水平下，TBARS 值、自由基含量、高铁肌红蛋白水平、血红素铁水平、a*和 pH 值之间存在很强的相关性。在相同的加工时间内，添加 D-异抗坏血酸钠可以减缓肌红蛋白和脂质的氧化速率，防止香肠变色。 © 2019 化学工业协会。
