鸡肉酶解过程中脂肪的抗氧化研究  

Study on the lipids oxidation during chicken enzymatic hydrolysis

作　　者：孙寒潮[1] 刘通讯[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》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)。

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.

关 键 词：鸡肉 酶解 脂肪 抗氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]