猪血浆蛋白水解物在熟肉糜中抗氧化效果研究  

Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Cooked Pork Patties

作　　者：刘骞[1] 孔保华[1] 邢少平[1] 张宏伟[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2011年第4期16-20,共5页Food Research and Development

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(RC2009XK020003)

摘　　要：猪血浆蛋白碱性蛋白酶5 h水解物以0.5%、1.0%、1.5%、2.0%的添加量添加到熟肉糜中,并且与添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)的熟肉糜进行比较。在4℃的冷藏过程中测定熟肉糜的红度值(a*值)、pH、硫代巴比妥酸值(TBARS值),并对感官指标进行评定。结果表明,添加猪血浆蛋白水解物的处理组在冷藏过程中能显著抑制脂肪的氧化,并能保持肉糜鲜红的色泽,其中以添加2.0%的水解物的效果最佳,但相比于BHA,效果要稍差。同时感官评定得出猪血浆蛋白水解物在颜色、降低脂肪氧化味等方面都具有较好的效果。The porcine 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 cooked pork patties,0.02 % BHA（butylated hydroxyanisole） was used as a positive control.During the storage period at 4 ℃,a＊ value,pH value,TBARS value were measured and sensory evaluation was performed on cooked 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,and adding level of 2.0 % had the strongest inhibiting effect,but they were inferior to BHA,and the same results were got by sensory evaluation.

关 键 词：猪血浆蛋白 水解物 抗氧化 熟肉糜 感官评定 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]