肌肽对牛肉糜肉色及脂肪氧化的影响

在牛背最长肌中添加肌肽(C9H14N4O3),研究在4±1℃冷藏条件下,不同浓度(0.05%、0.1%、0.5%、1.0%)肌肽对牛肉肉糜高铁肌红蛋白(MetMb)还原酶活性、色素含量、脂肪氧化及肉色稳定性的影响。结果表明:在7d的贮藏期内,添加不同浓度肌肽均可有效抑制肉糜MetMb含量上升、提高高铁肌红蛋白还原酶活性,并与无添加组有显著性差异(p<0.05)。0.1%、0.5%浓度肌肽对抑制脂肪氧化、稳定肉色有显著作用,护色效果较理想。 

Effects of carnosine on color stability and lipid oxidation of beef patties

The effects of addition of carnosine (C_9H_(14)N_4O_3) at concentrations of 0.05％ ,0.1％ ,0.5％ and 1.0％ on myoglobin reductase activity,pigment content,lipid oxidation and color stability in beef patties during refrigerated storage at 4 ± 1℃ were investigated.The results indicated that: addition of carnosine to meat patties significantly (p <0.05)inhibited myoglobin oxidation and increased Metmb-reducing activity during refrigerated storage. Carnosines (0.1％ and 0.5％) significantly inhibited lipid oxidation and increased color stability of beef patties during chilled storage.