| 鲤鱼肉蛋白水解物在熟猪肉糜中的抗氧化效果 |
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| 引用本文： | 施雪,孔保华,刘骞,张金铎.鲤鱼肉蛋白水解物在熟猪肉糜中的抗氧化效果[J].肉类研究,2011,25(5):5-9. |
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| 作者姓名： | 施雪 孔保华 刘骞 张金铎 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 东北农业大学创新团队项目，黑龙江省博士后基金项目，东北农业大学博士启动金项目 |
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| 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。
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| 关 键 词： | 鲤鱼肉蛋白水解物 抗氧化活性 熟肉糜 |
Antioxidant Effect of Carp Meat Protein Hydrolysates on Cooked Minced Pork |
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| SHI Xue,KONG Bao-hua,LIU Qian,ZHANG Jin-duo.Antioxidant Effect of Carp Meat Protein Hydrolysates on Cooked Minced Pork[J].Meat Research,2011,25(5):5-9. |
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| Authors: | SHI Xue KONG Bao-hua LIU Qian ZHANG Jin-duo |
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| Affiliation: | SHI Xue,KONG Bao-hua,LIU Qian,ZHANG Jin-duo(College of Food Science,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | 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 e... |
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| Keywords: | carp meat protein hydrolysate antioxidant activity cooked minced pork |
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