干燥鸡胸肉褐变原因分析及褐变程度的测定  

Mechanism Analysis and Determination of Browning in Dried Chicken Breast

作　　者：翁江来[1] 郁生军 张楠[1] 马长伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]南通德心宠物食品有限责任公司,江苏南通226661

出　　处：《肉类研究》2011年第3期21-24,共4页Meat Research

摘　　要：分析干燥鸡胸肉在储藏过程中褐变的机理,建立采用分光光度计测定褐变程度的方法。该方法使用热碱溶液裂解蛋白质分子,使其释放出美拉德反应产物类黑素,将蛋白质和氨基酸等物质沉淀分离,然后采用分光光度计测量类黑素溶液在波长420nm处的吸光度(A420nm),用A420nm判定鸡胸肉的褐变程度。该方法简单快捷,能够鉴别出产品微小的褐变程度差异,具有较高的灵敏度。This study aimed at analyzing the browning mechanism in dried chicken breast and establishing a method for the spectrometrical determination of degree of browning. In the method, hot alkaline solution was used to decompose protein molecules, resulting in the release of the Millard reaction products melanoidins, and the supematant solution of melanoidins left after the precipitation of proteins and amino acids was spectrometrically determined at 420 nm wavelength for its absorbance, which was used to express the degree of browning of dried chicken breast. This method is simple and fast and can discriminate slight differences between various browning samples with high sensitivity.

关 键 词：鸡胸肉 褐变 测定 美拉德反应 类黑素 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]