化学
食品科学
TBARS公司
脂质氧化
盐(化学)
钙
品味
自动氧化
硫代巴比妥酸
食品储藏室
生物化学
有机化学
脂质过氧化
抗氧化剂
作者
Jinggang Ruan,Zhicheng Wu,Xiangpei Kong,Yuqi He,L. Shu,Nanxi Huang,Jiaxin Chen,Jie Tang,Dong Zhang,Hongjun Li
摘要
Summary This study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the α‐helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation.
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