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。
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 evaluated. The results showed that lipid oxidation was significantly inhibited in the CMPH groups compared with the negative control group （P〈0.05）. Among them, the 2.0% CMPH group revealed the best anti-lipid oxidation effect, and a significant reduction in TBARS and a significant increase in a＊ were also observed （P〈0.05）. Moreover, similar results were observed in the sensory evaluation.
出处
《肉类研究》
2011年第5期5-9,共5页
Meat Research
基金
东北农业大学创新团队项目(CXZ011)
东北农业大学博士启动金项目(2010RCB62)
黑龙江省博士后基金项目(LBH-Z10244)
关键词
鲤鱼肉蛋白水解物
抗氧化活性
熟肉糜
carp meat protein hydrolysate
antioxidant activity
cooked minced pork
