کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
11030779 1646156 2019 46 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening
ترجمه فارسی عنوان
اثر لیپیدهای اکسید شده تحت دمای های مختلف بر روی اکسیداسیون پروتئین عضلانی در سوسیس سیشوان در طی رسیدن
کلمات کلیدی
لیپیدها، اکسیداسیون لیپید، پروتئین عضلانی تغییر پروتئین، دمای ذخیره سازی، سوسیس سیشوان سبک،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study was conceived to research muscle protein oxidation under the influence of four different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids were stored at different temperatures to obtain different oxidation degrees. To elucidate the relationship between lipid oxidation and protein oxidation, the indicators of lipid oxidation, protein oxidation and protein degradation were analysed. During ripening, the carbonyl, SH, SS and free amino acid contents changed significantly. The carbonyl and SS contents increased first in all samples, then decreased, whereas the SH content showed the opposite results. These results showed a positive correlation between protein oxidation and lipid oxidation. Lipids with a higher oxidation degree induced a stronger oxidation reaction to protein. Meanwhile, the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the influence of lipid oxidation on myofibrillar proteins was much more intense than on sarcoplasmic proteins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 144-154
نویسندگان
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