高压促进猪肉肌内脂肪氧化过程中脂肪氧化酶的作用

为研究高压促进猪肉肌内脂肪氧化过程中脂肪氧化酶(Lipoxygenase,LOX)的作用,以去除LOX的猪背最长肌为原料,在其中加入事先从猪肉中提取的或外源LOX(大豆脂肪氧化酶),经600MPa、50℃或350MPa、20℃处理并经6d冷藏后,测定各样品高压处理和冷藏后LOX活性和TBARS值。结果表明:LOX对高压下肌内脂肪氧化的启动有重要作用,但其不会影响样品冷藏后的最终氧化状态(TBARS值);在高压处理后的冷藏中,LOX的作用不明显,主要以脂肪自动氧化为主,即使加入5倍浓度的外源LOX,也只引起样品最终TBARS值的少量增加。因此,高压促进猪肉肌内脂肪氧化中主要以自动氧化为主,而LOX的作用很小。 

Effect of lipoxygenase on the intramuscular lipid oxidation in pork due to high pressure treatment

To investigate the effect of lipoxygenase(LOX) on the intramuscular lipid oxidation in pork due to high pressure treatment,porcine longissimus muscle which had been removed of LOX was used as material,after addition of some LOX extracted from fresh porcine longissimus muscle or exogenous LOX(from soybean),the samples were treated at 600MPa-50℃ or 350MPa-20℃ before 6 days storage at 4℃,then the activities of LOX and TBARS values in all samples after high pressure treatment and after cold storage were analyzed. The results showed that LOX had important role on the start-up of intramuscular lipid oxidation due to high pressure treatment,but it had no effect on the last oxidation state(TBARS value) of chilled samples. During cold storage after high pressure treatment,the lipid oxidation was mainly the auto-oxidation,and the role of LOX was very limited,even 5 times of exogenous LOX was added,the TBARS value of the chilled samples only increased a little. So the role of LOX on the intramuscular lipid oxidation in pork due to high pressure treatment was very limited compared to auto-oxidation.