Examination of the effects of temperature and pressure on lipoxygenase activities in pork using response surface methodology

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• 作者：Yechuan Huang ; Zhaomin Wu ; Yanrong Wang ; Feng Li
• 关键词：pork ; lipoxygenase ; temperature ; pressure
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：24
• 期：4
• 页码：1257-1263
• 全文大小：238 KB
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  28.Jung S, Ghoul M, de Lamb
• 作者单位：Yechuan Huang (1)
  Zhaomin Wu (1)
  Yanrong Wang (1)
  Feng Li (1)
  
  1. College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

To investigate the effects of pressure and temperature on lipoxygenase (LOX) in meat, changes in LOX activities in minced pork and in crude enzyme extracts under different conditions of pressure (131.82-68.18 MPa), temperature (23.18-6.82°C), and duration (6.59-3.41 min) were evaluated using response surface methodology. LOX activities in extracts exhibited a decrease with an increasing treatment temperature, pressure, or duration. Each of these factors alone had a significant (p<0.05) effect on LOX activities. Activation of LOX in most minced pork treated at less than 400 MPa was observed. Treatment pressure and temperature, and interactions between pressure and temperature and between duration and pressure, significantly (p<0.05) affected LOX activities. LOX showed higher stability in muscles than in extracts during combined pressure-heat treatments. The most important factor affecting LOX was treatment temperature for extracts and treatment pressure for muscles.