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MEAT RESEARCH
2011,25
(5)
12-16
鲤鱼肉蛋白水解物在熟猪肉糜中的抗氧化效果
作 者：
施雪;孔保华;刘骞;张金铎
单 位：
东北农业大学食品学院
关键词：
鲤鱼肉蛋白水解物;抗氧化活性;熟肉糜
摘 要：
研究鲤鱼肉蛋白的碱性蛋白酶(alcalase)水解物对肉糜的抗氧化作用。将肉糜分为6组,包括阴性对照组、2.0%的未水解鲤鱼肉蛋白组、1.0%、1.5%、2.0%的水解物(4h)添加组、0.02%的丁基羟基茴香醚(butylatedhydroxyanisole,BHA)的阳性对照,在冷藏7d过程中测定肉糜的红度值(a*)、硫代巴比妥酸值(TBARS)值和pH值的变化,并对产品的感官指标进行评定。结果表明:与对照组相比,添加水解物的处理组能显著抑制脂肪的氧化(P<0.05),其中2.0%水解物处理组效果最明显,能显著降低TBARS值、增加肉糜的红度值(a*)(P<0.05),但较添加BHA处理组的效果欠佳;感官评定得到同样的结果。
译 名：
Antioxidant Effect of Carp Meat Protein Hydrolysates on Cooked Minced Pork
作 者：
SHI Xue,KONG Bao-hua,LIU Qian,ZHANG Jin-duo(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
carp meat protein hydrolysate;antioxidant activity;cooked minced pork
摘 要：
This study was undertaken to evaluate the antioxidant effect of carp meat protein hydrolysate(CMPH) obtained with alcalase at 4 h hydrolysis time on cooked minced pork.Six experimental groups of minced pork were set up,including negative control group(with nothing added),2.0% CMP group,1.0%,1.5% and 2.0% CMPH groups and 0.02% BHA group as a positive control.During the cold storage period of 7 days,the six groups were measured for changes in a* value,TBARS value and pH value and four sensory variables were evaluated.The results showed that lipid oxidation was significantly inhibited in the CMPH groups compared with the negative control group(P<0.05).Among them,the 2.0% CMPH group revealed the best anti-lipid oxidation effect,and a significant reduction in TBARS and a significant increase in a* were also observed(P<0.05). Moreover,similar results were observed in the sensory evaluation.
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