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首页> 外文期刊>Meat Science >Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
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Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

机译：预冷冻生火腿会影响熟火腿的品质特性：蛋白质氧化的潜在影响

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摘要

The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, α-aminoadipic and 7-glutamic semialdehydes, the gain of TBA-RS and their colour and texture properties by instrumental and sensory techniques. The formation of protein carbonyls occurred concomitantly with an intense loss of redness and increase of hardness. Both phenomena were found to be more intense in QF and SM muscles in cooked hams elaborated from frozen material. Lipid oxidation played a negligible role on the impaired quality traits observed in cooked hams as a result of pre-freezing. Plausible mechanisms by which protein carbonylation may be implicated in the loss of quality in cooked hams produced from pre-frozen material are discussed.
机译：研究了蛋白质羰基化和脂质氧化对新鲜和预冷冻（冷冻/解冻）原料中熟火腿的颜色和质地变化的影响。分析了三头肌，股二头肌（BF），股四头肌（QF）和半膜肌（SM）的样本中特定蛋白质羰基化合物，α-氨基己二酸和7-谷氨酸半醛的增益，TBA-RS的增益以及它们的颜色和质地通过仪器和感官技术的特性。伴随羰基蛋白的形成，伴随着强烈的发红损失和硬度增加。发现两种现象在由冷冻材料制成的熟火腿中，在QF和SM肌肉中更为强烈。由于预冷冻，脂质氧化对煮熟的火腿中品质受损的影响微不足道。讨论了可能的机制，其中蛋白质羰基化可能与由预冷冻材料制成的熟火腿质量下降有关。

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  • 来源
    《Meat Science》 |2012年第4期|p.596-603|共8页
  • 作者

    M. Utrera; M. Armenteros; S. Ventanas; F. Solano; M. Estevez;

  • 作者单位

    TECAl research group. Animal Produccion and Food Science, University of Extremadura, 10003, Caceres, Spain;

    TECAl research group. Animal Produccion and Food Science, University of Extremadura, 10003, Caceres, Spain;

    TECAl research group. Animal Produccion and Food Science, University of Extremadura, 10003, Caceres, Spain;

    R+D+i Department, Consorcio dejabugo S.A, 21290, Huelva, Spain;

    TECAl research group. Animal Produccion and Food Science, University of Extremadura, 10003, Caceres, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cooked hams; pre-freezing; colour; texture; protein oxidation; protein carbonylation;

    机译：熟火腿预冷冻颜色;质地;蛋白质氧化;蛋白羰基化;

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