不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响

摘要/Abstract

摘要： 摘要：以鸡肉为研究对象，研究不同食盐质量分数（0%、3%、6%、9%、12%和15%）腌制后鸡肉的脂质氧化、蛋白质氧化和食用品质的变化情况。结果表明：随着食盐质量分数的增加，羰基含量和表面疏水性显著上升，巯基含量显著下降，TBARS和蛋白质溶解度先增大后减小，SDS-PAGE电泳的结果表明食盐质量分数的增加会促进二硫键的形成，说明食盐可以导致蛋白质交联的加剧。对于鸡肉食用品质而言，随着食盐质量分数的增加，pH和水分含量先增大后减小，蒸煮损失先减小后增大，亮度值（L*）显著降低，红度值（a*）受食盐添加的影响会显著上升，但食盐添加量对a*的影响并不显著，黄度值（b*）不受食盐的添加及添加量的影响。总而言之，食盐质量分数的增大会促进脂质氧化和蛋白质氧化，进而对鸡肉的食用品质产生影响。

关键词: 鸡肉, 食盐, 脂质氧化, 蛋白质氧化, 食用品质

Abstract: Abstract: Taking chicken as the research object, the lipid oxidation, protein oxidation and edible quality of the cured chicken were studied under different NaCl mass fractions (0%, 3%, 6%, 9%, 12% and 15%). The results showed that with the increase of NaCl mass fraction, the carbonyl content and surface hydrophobicity increased significantly, the sulfhydryl content decreased significantly, and the TBARS and protein solubility increased first and then decreased, The results of SDS-PAGE electrophoresis showed that the increase of NaCl mass fraction promoted the formation of disulfide bonds resulted in increased protein cross-linking aggregation; For the edible quality, as NaCl mass fraction increases, the pH and moisture content first increase and then decrease, and the cooking loss decreases first and then increases. L* is significantly reduced, and a* is significantly increased by the addition of NaCl, but not significantly for the NaCl concentration, and b* is not affected by the addition of NaCl. Overall, an increase of NaCl mass fraction promotes lipid oxidation and protein oxidation, which in turn affects the edible quality of chicken.

Key words: Chicken, NaCl, lipid oxidation, protein oxidation, Edible quality

中图分类号:

TS251.5+5

瞿丞贺稚非王兆明刘超李俊宏李洪军. 不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响[J]. 食品科学, 0, (): 0-0.

Zhifei He Zhao-Ming WANG Junhong Li Hongjun Li. Effects of Different Salt Additions on Lipid Oxidation, Protein Oxidation and Edible Quality of Chicken Meat[J]. FOOD SCIENCE, 0, (): 0-0.

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