This study aims to investigate the effects of protein oxidation on the quality characteristics of minced mutton oxidized at 1, 3 and 5 h in Fenton oxidation system. The results showed that with the extension of oxidation time, the cooking loss, freeze-thaw loss and pH value of the minced mutton significantly increased, while the emulsification performance decreased. Compared with the control group, the peak area of immobilized water (T₂₂) and free water (T₂₃) in the oxidation treatment group gradually decreased. Scanning electron microscope (SEM) showed that the hole number of the minced mutton increased and the surface became uneven with the extension of oxidation time. The solubility of salt-soluble proteins showed a decreasing trend with the extension of the oxidation time. Compared with the control, the secondary structure of the protein in the oxidized samples were destroyed. As the oxidation time increased, the α-helix content of minced mutton protein significantly reduced, while the percentage of random coils significantly increased. These results indicated that minced mutton protein had undergone significant oxidation in the Fenton oxidation system, resulting in the changes of quality and structure.

本研究旨在研究蛋白氧化对Fenton氧化系统中在1、3和5 h氧化的羊肉碎肉品质特性的影响。结果表明，随着氧化时间的延长，切碎羊肉的蒸煮损失，冻融损失和pH值显着增加，乳化性能下降。与对照组相比，固定水（T ₂₂）和游离水（T ₂₃）的峰面积）在氧化治疗组中逐渐降低。扫描电子显微镜（SEM）显示，随着氧化时间的延长，切碎的羊肉的孔数增加并且表面变得不平坦。盐溶性蛋白质的溶解度随氧化时间的延长呈下降趋势。与对照相比，氧化样品中蛋白质的二级结构被破坏。随着氧化时间的增加，切碎的羊肉蛋白质的α-螺旋含量显着降低，而无规卷曲的百分比显着增加。这些结果表明，切碎的羊肉蛋白在Fenton氧化系统中经历了明显的氧化，从而导致质量和结构的改变。