Abstract：
Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe2+, and Fe3+) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids. Furthermore, hemoglobin and myoglobin had the most significant impact, and their potential substrates may include PE (O-18:2/20:4), PE (O-18:1/20:4), PC (16:0/18:1), and PE (O-18:2/18:2). Nitrosomyoglobin has limited ability to promote lipid oxidation and may protect ether phospholipids from oxidation. The analysis of the volatiles in the model revealed that heme proteins and their derivatives have the ability to induce the production of key aroma compounds. The descending order of effectiveness in inducing the production of aroma compounds is as follows: hemoglobin, myoglobin, hemin, and nitrosylmyoglobin. The effectiveness of Fe2+ and Fe3+ is similar to that of nitrosylmyoglobin.
摘要：
血红素蛋白及其衍生物在培根干燥过程中诱导脂质氧化产生挥发性化合物中起重要作用。这项研究调查了血红素蛋白及其衍生物（血红蛋白，肌红蛋白,亚硝基肌红蛋白,血红素,Fe2+,和Fe3）对洗涤猪肌肉（WPM）模型中的脂质和挥发物谱的影响。研究结果表明，诱导剂主要引起甘油磷脂的氧化。此外，血红蛋白和肌红蛋白的影响最为显著,它们的潜在底物可能包括PE(O-18:2/20:4)，PE(O-18:1/20:4),PC(16:0/18:1),和PE（O-18：2/18：2）。硝基血红蛋白具有有限的促进脂质氧化的能力并且可以保护醚磷脂免受氧化。对模型中挥发物的分析表明，血红素蛋白及其衍生物具有诱导关键香气化合物产生的能力。诱导芳香化合物产生的有效性的降序如下：血红蛋白，肌红蛋白,血红素,和亚硝基肌红蛋白.Fe2+和Fe3+的效力类似于亚硝基肌红蛋白。
