聂 鑫1，2，赵志平2*，吉莉莉2，王 卫2*
（1.成都医学院基础医学院，四川成都 610500；
2.成都大学肉类加工四川省重点实验室，四川成都 610106）
摘要：肉制品贮藏过程必然伴随着风味衰减，抑制肉制品脂肪和蛋白质氧化进程是调控肉制品贮藏时风味衰减的有效途径。类球红细菌富含类胡萝卜素和辅酶Q10等抗氧化活性物质，为研究类球红细菌粗提物对冷藏期四川腊肠脂肪和蛋白质氧化的影响，本研究将类球红细菌粗提物添加到四川腊肠中，并测定冷藏期腊肠的TBARs值、羰基含量、总巯基含量和微生物菌落总数。结果表明，类球红细菌粗提物能够显著抑制TBARs 值和羰基含量的升高（P＜0.01），并显著抑制总巯基含量的降低（P＜0.01），说明类球红细菌有效抑制了腊肠脂肪和蛋白质氧化；类球红细菌粗提物对腊肠微生物菌落总数影响不明显（P＞0.05）。
关键词：类球红细菌；四川腊肠；冷藏期；脂肪氧化；蛋白质氧化
中图分类号：TS251.51 文献标识码：A 文章编号：1674-506X（2021）01-0012-0005
Effect of Crude Extract from Rhodobacter sphaeroides on Lipid and Protein Oxidation of Cold Storage Sichuan Sausage
NIE Xin1，2, ZHAO Zhi-ping2*, JI Li-li2, WANG Wei2*
（1. School of Basic Medical Sciences, Chengdu Medical College, Chengdu Sichuan 610500, China;
2. Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu Sichuan 610106, China）
Abstract：Flavour decay of cold storage meat products will not be avoided. Inhibition of meat products lipid and protein oxidation is an effective solution to regulate stored meat product flavour decay. Rhodobacter sphaeroides is rich in carotenoids and coenzyme Q10 and other anti-oxidant substances. In order to test the crude extract from R. sphaeroides on cold storage Sichuan sausage lipid and protein oxidation, the crude extract from R. sphaeroides was added to Sichuan sausage, TBARs value, carbonyl content, total sulfhydryl content and total plate count were consequently measured. The results showed that the increase of TBARs value and carbonyl content were significantly inhibited (P＜0.01). Moreover, the decrease of total sulfhydryl content was dramatically inhibited (P＜0.01), indicating that the oxidation of sausage lipid and protein was effectively inhibited. No significant difference in total plate count between control and sample sausage was observed (P＞0.05).
Keywords：Rhodobacter sphaeroides; Sichuan sausage; cold storage stage; lipid oxidation; protein oxidation
doi：10.3969/j.issn.1674-506X.2021.01-002
收稿日期：2020-10-21
基金项目：国家现代农业产业技术体系四川生猪创新团队项目（SCSZTD-3-007）；肉类加工四川省重点实验室开放基金项目（20-R-21），四川省科技计划重点研发项目（20ZDYF0003）；成都市科技局技术创新研发项目（2019-YFYF-00180-SN）
作者简介：聂鑫（1985-），女，博士，实验师。研究方向：食品安全。
*通讯作者
引文格式：聂鑫,赵志平,吉莉莉,等.类球红细菌粗提物对冷藏期四川腊肠脂肪和蛋白质氧化的影响[J].食品与发酵科技,2021,57(1):12-16.
