Lipid and Protein Oxidation in Restructured Dry Cured Ham during Ripening
HUI Teng1, DAI Ruitong1,*, PENG Zengqi2, YU Qianqian1, TIAN Xiaojing1
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Abstract：The aim of the present study was to evaluate the effect of incorporating pig back fat in restructured dry cured ham (RDCH) on the lipid and protein oxidation during ripening. Fresh raw ham butts were skinned, boned, and cut into meat cubes ((4–6) cm × (4–6) cm× (4–6) cm). The meat cubes were restructured with 0% (control), 2% and 4% pig back fat paste respectively into raw restructured ham. After 30 days of ripening, peroxide value (POV), hydrogen peroxide (H2O2), free radical, thiobarbituric acid reactive substances (TBARs), carbonyl and sulfhydryl group (SH) were detected, and the correlation between lipid oxidation and protein oxidation was analyzed. Results indicated that the contents of peroxide, H2O2 and TBARs in RDCH increased with the increasing amount of added pig back fat level from 0% to 4%, and free radical was only detected in the 4% treatment group in the late period of ripening by electron spin resonance spectroscopy (ESR), suggesting that the generation of free radical in RDCH was related to the ripening time and fat level. The oxidation of muscle protein in RDCH was mild in the early period of ripening; however it mainly occurred in the late period of ripening and was affected by fat level. The content of carbonyl groups and the reduction of SH groups in RDCH increased significantly with the increasing amount of added pig back fat level from 0% to 4% during the late period of ripening (P < 0.05). Correlation analysis showed that the carbonyl content in RDCH had significant positive correlations with both H2O2 (r = 0.44, P < 0.05) and TBARs (r = 0.94, P < 0.01), suggesting that lipid oxidation had a positive correlation with protein oxidation in RDCH during ripening.
2017, Vol. 31 
