脂质水解,氧化和分子转化与死后湿老化过程中猪肉中挥发性化合物转变的相关性
Kaihua Zhang1, Rui Hao2, Shouwei Wang1
1China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, PR China.
Food chemistry
|December 29, 2024
概括
潮湿老化转化了猪脂质,增加了脂酶A2 (PLA2) 和脂氧酶 (LOX) 的活性. 这一过程驱动了挥发性化物的形成,其中甲和六甲作为关键的衰老标志物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 潮湿老化显著影响肉类质量,影响脂质转化和风味的发展.
- 了解脂质水解和氧化对于控制老肉的风味演变至关重要.
研究的目的:
- 调查猪肉潮湿老化过程中的脂质分子转化和挥发性风味演变.
- 为了确定关键的酶和脂质代谢物,涉及湿养猪肉的香味特征.
主要方法:
- 分析脂质水解和氧化特性,脂质代谢物和挥发性化合物在10天的湿老化过程中.
- 对脂酶A2 (PLA2) 和氧酶 (LOX) 的酶活性测定.
- 使用分析技术识别差异性脂质和芳香活性化合物.
主要成果:
- PLA2活动增加了12小时,而LOX活动从1小时增加到7天.
- 鉴定了546种不同的脂质和19种芳香活性化合物,其中脂肪化物在10天后达到峰值.
- 鉴定出甲基卡尼丁 (18:2) 和六甲基纳尔是潮湿衰老进展的潜在标记物.
结论:
- 用PLA2进行脂水解和用LOX进行酶性氧化,而不是反应性氧物种,驱动挥发性化物形成.
- 类胆 (16:2e/22:6) 可能是这一过程中的关键脂质前体.
- 这项研究提供了关于猪肉在潮湿老化过程中的脂质转化和香味演变的见解.
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