This study was conceived to research muscle protein oxidation under the influence of four different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids were stored at different temperatures to obtain different oxidation degrees. To elucidate the relationship between lipid oxidation and protein oxidation, the indicators of lipid oxidation, protein oxidation and protein degradation were analysed. During ripening, the carbonyl, SH, SS and free amino acid contents changed significantly. The carbonyl and SS contents increased first in all samples, then decreased, whereas the SH content showed the opposite results. These results showed a positive correlation between protein oxidation and lipid oxidation. Lipids with a higher oxidation degree induced a stronger oxidation reaction to protein. Meanwhile, the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the influence of lipid oxidation on myofibrillar proteins was much more intense than on sarcoplasmic proteins.

本研究旨在研究四川风味香肠在成熟过程中在四种不同程度的氧化脂质的影响下的肌肉蛋白质氧化。脂质储存在不同的温度下以获得不同的氧化度。为了阐明脂质氧化与蛋白质氧化之间的关系，分析了脂质氧化，蛋白质氧化和蛋白质降解的指标。在成熟过程中，羰基，SH，SS和游离氨基酸的含量发生了显着变化。羰基和S在所有样品中，S含量先增加，然后降低，而SH含量显示相反的结果。这些结果显示了蛋白质氧化和脂质氧化之间的正相关。氧化度较高的脂质会诱导更强的蛋白质氧化反应。同时，十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析结果表明，脂质氧化对肌原纤维蛋白的影响比对肌浆蛋白的影响大得多。