摘要
将鲤鱼肉蛋白应用碱性蛋白酶(A lcalase)水解4h,得到蛋白水解物,并将其应用到生肉糜中进行抗氧化研究。试验分为6组,包括对照组、2.0%的未水解鲤鱼肉蛋白组、1.0%、1.5%、2.0%的水解物(4 h)对照组、0.02%的丁基羟基茴香醚(butylated hydroxyanisole,BHA)对照组。在冷藏过程中测定肉糜的硫代巴比妥酸值(TBARS)、红度值(a*)、羰基含量和pH值的变化,并对产品的感官指标进行了评定。研究结果表明,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*)和减缓蛋白氧化程度(P<0.05),但效果不如添加BHA处理组好。同时感官评定水解物在肉糜颜色、降低脂肪氧化变味等方面都具有较好的效果。
Carp meat protein was hydrolyzed for 4h with alcalase and its hydrolysates were added to pork patties for evaluating their antioxidant activity.The pork patties were divided to six groups,included negative control,2.0% un-hydrolyzed crap protein,hydrolysates at a 1.0%,1.5% and 2.0% concentration level,0.02% BHA（butylated hydroxy anisole） positive control.During the storage period TBARS value,a＊value,carbonyl content and pH value were measured and sensory evaluation was performed on raw pork patties.The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation（P〈 0.05）,2.0% added had significant effects,TBARS value decreased vigorously,a＊ increased and protein oxidation decreased（P 〈0.05）,but they were inferior to BHA.The same results were got by sensory evaluation on patties color,lipid oxidation decreased and stale aspect.
出处
《包装与食品机械》
CAS
2011年第3期1-5,共5页
Packaging and Food Machinery
基金
东北农业大学创新团队项目(CXZ011)
黑龙江省博士后基金资助经费(LBH-Z10244)
东北农业大学博士启动金项目(2010RCB62)
关键词
鲤鱼肉蛋白水解物
抗氧化活性
生肉糜
carp meat
protein hydrolysate
antioxidant activity
raw patties
