氯化钠对鸡肉冷藏过程中肌原纤维蛋白氧化的影响

为探究氯化钠对鸡肉腌制冷藏过程中肌原纤维蛋白氧化的影响，采用不同添加量（0.0%、1.5%、3.0%、4.5%、6.0%、7.5%）的氯化钠处理鸡胸肉，冷藏不同时间（0、2、4 d）后提取肌原纤维蛋白，通过测定其表面疏水性、粒径、羰基、巯基含量等判断肌原纤维蛋白氧化程度。结果表明：随着氯化钠添加量的增加及贮藏时间的延长，鸡肉肌原纤维蛋白羰基含量逐渐增加，巯基含量则显著减少（P＜0.05）；肌原纤维蛋白产生一定的聚集交联现象，平均粒径呈增大趋势；肌原纤维蛋白中α-螺旋相对含量随着氯化钠添加量的增加而降低，而色氨酸荧光强度随氯化钠添加量的增加先升高后降低。综上所述，氯化钠对鸡肉腌制冷藏过程中的肌原纤维蛋白氧化有一定促进作用，其中氯化钠添加量4.5%时对鸡肉肌原纤维蛋白的氧化效果最为明显。

Effects of Sodium Chloride on Myofibrillar Protein Oxidation during Cold Storage of Chicken Meat

In order to explore the influence of sodium chloride on myofibrillar protein oxidation during cold storage of chicken breast meat, meat samples were treated with different amounts of sodium chloride (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) and then refrigerated. On days 0, 2 and 4, myofibrillar protein was extracted from the samples and measured for surface hydrophobicity, particle size, carbonyl group content and sulfhydryl group content to observe the degree of oxidation. The results showed that with the increase in sodium chloride addition and storage time, the carbonyl group content gradually rose while the sulfhydryl group content significantly decreased (P < 0.05). The protein was aggregated and crosslinked, resulting in an increasing trend in the average particle size. Furthermore, the relative content of α-helix decreased with increasing addition of sodium chloride, while the fluorescence intensity of tryptophan first increased and then decreased. In a word, sodium chloride can promote the oxidation of myofibrillar protein in chicken meat during curing and cold storage, being the most effective at an addition level of 4.5%.