| 猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究 |
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| 引用本文： | 刘骞,孔保华,张宏伟,刁静静. 猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究[J]. 农产品加工．学刊, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·021 |
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| 作者姓名： | 刘骞 孔保华 张宏伟 刁静静 |
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| 作者单位： | 1. 东北农业大学,食品学院,黑龙江,哈尔滨,150030
2. 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 基金项目： | 黑龙江省“十一五”科技攻关项目(GB06B403);;哈尔滨市科技创新人才专项资金项目(RC2009XK020003) |
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| 摘 要： | 在生猪肉糜中添加0.5%,1.0%,1.5%,2.0%的猪血浆蛋白碱性蛋白酶5h水解物,并与添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)的生猪肉糜进行比较。在冷藏过程中测定肉糜的红度值(a*值)、pH值、TBARS值、羰基含量,并对感官指标进行评定,研究其抗氧化效果。试验结果表明,与对照组相比,添加水解物的处理组在7d内能显著抑制脂肪的氧化,增加肉糜鲜红的色泽,且添加量越大效果越好,但不如添加BHA处理组的好。同时感官评定得出猪血浆蛋白水解物在颜色、降低脂肪氧化异味等方面都具有较好的效果。
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| 关 键 词： | 猪血浆蛋白 水解物 抗氧化 生肉糜 |
Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties |
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| Liu Qian,Kong Baohua,Zhang Hongwei,Diao Jingjing. Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·021 |
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| Authors: | Liu Qian Kong Baohua Zhang Hongwei Diao Jingjing |
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| Affiliation: | 1. College of Food Science;Northeast Agricultural University;Harbin;Heilongjiang 150030;China;2. College of Food Science;Heilongjiang August First Land Reclamation University;Daqing;Heilongjiang 163319;China |
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| Abstract: | The plasma protein 5 h hydrolysates which hydrolyzed with Alcalase at a 0.5% , 1.0% , 1.5% and 2.0%concentration level were added to raw pork patties,0.02% BHA (butylated hydroxyanisole) was used as a positive control.During the storage period, a*value, pH value, TBARS value and protein carbonyl content were measured and sensoryevaluation was performed on raw pork patties. The results showed that the treatments added hydrolysates had significantinhibitory effects on lipid oxidation and kept the red color of... |
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| Keywords: | porcine plasma protein hydrolysate antioxidant activity raw pork patties |
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