猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究  

Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties

作　　者：刘骞[1] 孔保华[1] 张宏伟[1] 刁静静[2] 

机构地区：[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

出　　处：《农产品加工（下）》2009年第10期79-84,88,共7页Farm Products Processing

基　　金：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)

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。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 sensory evaluation was performed on raw pork patties. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of patties in 7 days, when compared with controls. The inhibitory effect enhanced as the adding level of the hydrolysates increased, but they were inferior to BHA. The same results were got by sensory evaluation.

关 键 词：猪血浆蛋白 水解物 抗氧化 生肉糜 

分 类 号：S565.101[农业科学—作物学] TS202.3[轻工技术与工程—食品科学]