肌肽对猪肉的氧化抑制和保鲜作用

肌肽是一种具有抗氧化等功能的天然的二肽,本试验比较了肌肽对猪肉匀浆的抗氧化作用,同时比较了不同保鲜剂对冷鲜肉保藏期的延长作用。实验发现,1mmol/L肌肽标准液对猪肉匀浆中丙二醛的形成量就能起到显著的抑制作用(P<0.05),此时对体系中脂类氧化的抑制率即达到12%,5mmol/L肌肽对体系中脂类氧化的抑制率达15%,20mmol/L肌肽对体系中脂类氧化的抑制率达47%,表明不同浓度的肌肽均能对猪肉匀浆中脂类氧化起显著的抑制作用,其中随浓度的增加效果增强。与BHT和α-生育酚相比,肌肽对TBARS的抑制能力较高。肌肽可以延长冷鲜肉的保存时间,添加了肌肽的冷鲜肉保藏时间由不添加保鲜剂的9天增加到15天,其效果要优于抗坏血酸,肌肽牛肉预煮液也可以延长冷鲜肉的贮藏时间。

Studies on Antioxidant Activities and Refreshment of Carnosine for Pork

Carnosine is a natural dipetide,which has antioxidant and other functions.The experiment compared to the pork homogenate Carnosine antioxidant role and the extension keeping time of different preservatives on fresh cold pork .We found that 1mmol/L standard solution of carnosine is able to play a significant inhibition (P<0.05) TBARS formation in pork homogenate, and the inhibition of lipid oxidation rate could reach 12%, 5 mmol/L carnosine on lipid oxidation system inhibition rate of was 15%, 20 mmol/L carnosine on lipid oxidation system suppression rate reached to 47%. These attributes indicate that concentration of carnosine was significantly inhibited on lipid oxidation of pork homogenates the effect of which increased with the effect of enhanced concentration. compared with BHT and α-tocopherol, carnosine has higher inhibited ability of TBARS. Carnosine standard solution is able to prolong preservation time of chilling meat, and storage time of chilling pork adding carnosine is stored from 9 days to 15 days, which is better than the control chilled pork and the dealing samples with ascorbic acid dealing. However, pre-cooked juice ultra-filtrated is also able to prolong storage time of the chilled pork up to 11d.