摘要
研究比较了TBHQ、柠檬酸以及热处理(100℃,10min)对鸡肉(新鲜鸡肉和冷冻一个月的鸡肉)酶解过程中脂肪的氧化、蛋白质水解度和水解液风味的影响。结果表明,添加0.02%TBHQ可以很好地抑制鸡肉水解过程中的脂肪氧化而不影响其水解,对水解液中脂肪的颜色和水解时间较长的水解液的风味有改善作用。
In this article, the influences of TBHQ, citric acid and heat treatment （100℃, 10 min ） on the lipids oxidation, the degree of hydrolysis （DH） and the flavour of the hydrolysate during the hydrolysis of chicken protein （fresh chicken and one-month frozen chicken, respectively ） were studied. The experimental results show that 0,02% TBHQ could prevent the lipid oxidation during enzymatic hydrolysis; it could also improve the color of lipid and the flavor of hydrolysate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期68-70,73,共4页
Science and Technology of Food Industry
基金
广东省自然科学基金资助项目(编号031348)
广东省科技计划项目(编号2004A20302003)
广东省农业重大攻关项目(A20302)。
关键词
鸡肉
酶解
脂肪
抗氧化
chicken
enzymatic hydrolysis
lipid
antioxidation
