| 美拉德反应产物(MRPs)对腊肠氧化稳定性的影响 |
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| 引用本文： | 钱钊, 周兴虎, 黄明. 美拉德反应产物(MRPs)对腊肠氧化稳定性的影响[J]. 食品工业科技, 2013, (21): 69-71. DOI: 10.13386/j.issn1002-0306.2013.21.045 |
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| 作者姓名： | 钱钊 周兴虎 黄明 |
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| 作者单位： | 1.南京农业大学食品科技学院/肉品加工与质量控制教育部重点实验室;2.南京佳邦食品有限公司 |
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| 摘 要： | 研究了不同添加量的美拉德反应产物(MRPs)对腊肠POV值(过氧化值)、TBA值(硫代巴比妥酸值)和感官品质的影响。结果表明:与空白组比,添加MRPs能够显著抑制腊肠的氧化(p<0.05),并且随着MRPs添加量的增加,抑制腊肠氧化的能力显著增强(p<0.05),4%的MRPs与0.01%的BHT抑制腊肠氧化的能力相当(p>0.05)。通过感官评定得出,MRPs的添加对腊肠的综合得分影响不显著(p>0.05)。
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| 关 键 词： | 腊肠 美拉德反应产物 抗氧化性 感官品质 |
| 收稿时间： | 2013-04-02 |
Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage |
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| QIAN Zhao, ZHOU Xing-hu, HUANG Ming. Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage[J]. Science and Technology of Food Industry, 2013, (21): 69-71. DOI: 10.13386/j.issn1002-0306.2013.21.045 |
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| Authors: | QIAN Zhao ZHOU Xing-hu HUANG Ming |
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| Affiliation: | 1.Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University;2.Nanjing Jiabang Food Co., Ltd. |
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| Abstract: | The effects of different levels of Maillard reaction products ( MRPs) on peroxide value ( POV value) , thiobarbituric acid-reactive substances ( TBA value) and sensory quality of Chinese sausage were researched.The results showed that the addition of MRPs increased the oxidative stability of the sausage significantly ( p < 0.05) .Furthermore, higher amount of MRPs leaded to stronger antioxidant activities.In addition, the antioxidant activities of4% MRPs and 0.01% BHT were almost the same.The results of sensory evaluation showed that effects of adding MRPs on the composite scores of Chinese sausage were not significant ( p > 0.05) . |
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| Keywords: | Chinese sausage Maillard reaction products antioxidant activity sensory quality |
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