College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Food Chem. 2024 Aug 1;448:139111. doi: 10.1016/j.foodchem.2024.139111. Epub 2024 Mar 23.
Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe, and Fe) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids. Furthermore, hemoglobin and myoglobin had the most significant impact, and their potential substrates may include PE (O-18:2/20:4), PE (O-18:1/20:4), PC (16:0/18:1), and PE (O-18:2/18:2). Nitrosomyoglobin has limited ability to promote lipid oxidation and may protect ether phospholipids from oxidation. The analysis of the volatiles in the model revealed that heme proteins and their derivatives have the ability to induce the production of key aroma compounds. The descending order of effectiveness in inducing the production of aroma compounds is as follows: hemoglobin, myoglobin, hemin, and nitrosylmyoglobin. The effectiveness of Fe and Fe is similar to that of nitrosylmyoglobin.
血红素蛋白及其衍生物在培根干燥过程中诱导脂质氧化产生挥发性化合物方面发挥着重要作用。本研究探讨了血红素蛋白及其衍生物（血红蛋白、肌红蛋白、亚硝酰基肌红蛋白、血红素、Fe 和 Fe）对清洗猪肌肉（WPM）模型中脂质和挥发性物质的影响。研究结果表明，诱导剂主要导致甘油磷脂的氧化。此外，血红蛋白和肌红蛋白的影响最大，其潜在的底物可能包括 PE（O-18:2/20:4）、PE（O-18:1/20:4）、PC（16:0/18:1）和 PE（O-18:2/18:2）。亚硝酰基肌红蛋白促进脂质氧化的能力有限，可能保护醚磷脂免受氧化。模型中挥发性物质的分析表明，血红素蛋白及其衍生物具有诱导关键香气化合物产生的能力。诱导香气化合物产生的效果依次为：血红蛋白、肌红蛋白、血红素和亚硝酰基肌红蛋白。Fe 和 Fe 的效果与亚硝酰基肌红蛋白相似。
