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Combined effects of high-pressure and thermal treatments on lipid oxidation and enzymes in pork

机译:高压和热处理对猪肉脂质氧化和酶的综合影响

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摘要

The relationship between lipid oxidation and related enzymes in pork during combined pressure-heat treatments was investigated. Minced pork was treated under a pressure range of 0.1-750 MPa and a temperature range of 30-60°C for 20 min. Thiobarbituric acid-reactive substances (TBARS) values and activities of acid lipase (AL), neutral lipase (NL), phospholipase (PL), and lipoxygenase (LOX) in pork were evaluated. NL and LOX were completely inactivated at 600 MPa-50°C and 450 MPa-60°C, and AL at 600MPa-55°C. PL had the greatest stability and was completely inactivated at 600 MPa-60°C and 750 MPa-50°C. PL activity was strongly related to lipid oxidation caused by high pressure, followed by AL and LOX. TBARS values at 600 and 750 MPa were strongly related to the inactivation rate and the ratio of PL during treatment. PL was the most important enzyme related to lipid oxidation induced by pressure.
机译:研究了压力-热处理相结合过程中猪肉中脂质氧化与相关酶的关系。将切碎的猪肉在0.1-750 MPa的压力范围和30-60°C的温度范围内处理20分钟。评估猪肉中的硫代巴比妥酸反应性物质(TBARS)值和酸性脂肪酶(AL),中性脂肪酶(NL),磷脂酶(PL)和脂氧合酶(LOX)的活性。 NL和LOX在600 MPa-50°C和450 MPa-60°C完全失活,AL在600MPa-55°C完全失活。 PL具有最大的稳定性,并在600 MPa-60°C和750 MPa-50°C时完全失活。 PL活性与高压引起的脂质氧化密切相关,其次是AL和LOX。 600和750 MPa下的TBARS值与治疗过程中的失活率和PL的比例密切相关。 PL是与压力诱导的脂质氧化有关的最重要的酶。

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