游离脂肪酸抑制火鸡肉脂质过氧化反应的作用机制。
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle.
机构信息
National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery Building, 1933 Observatory Dr. Madison, Wisconsin 53706, United States.
National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
出版信息
Food Chem. 2021 Apr 16;342:128333. doi: 10.1016/j.foodchem.2020.128333. Epub 2020 Oct 8.
The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed 'modified Hb'. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.
游离脂肪酸（FFA）在肉中的促氧化和抗氧化作用仍存在争议。为了阐明 FFA 在肌肉食品脂质氧化中的作用，将 FFA 添加到两个系统（火鸡肉末和清洗火鸡肉（WTM））中，并研究了脂质氧化。FFA 的混合物抑制了两个系统中的脂质氧化。在存在 C18:1 和 C18:2 的情况下，测定了 oxyHb 和 metHb 的吸收光谱。观察到半血色素光谱的转化，并且当 metHb 与 C18:2 混合时，转化特别快。C18:2 也与 metHb 反应，然后进行色谱步骤以去除未结合的 C18:2，并称为“改性 Hb”。改性 Hb 的电子自旋共振（ESR）光谱表明形成了半血色素。在储存过程中，改性 Hb 并未促进清洗火鸡肉中的脂质氧化。这表明由于添加的 FFA 形成的半血色素降低了 Hb 的脂质氧化能力。
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