乳酸钙对牛肉糜色泽稳定性的影响  

Effect of Calcium Lactate on Color Stability of Minced Beef

作　　者：陈景宜[1] 牛力[1] 黄明[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2012年第13期31-35,共5页Food Science

基　　金：国家自然科学基金项目(30972133);国家公益性行业(农业)科研专项(200903012)

摘　　要：为研究乳酸钙对牛肉糜色泽稳定性的影响,将牛背最长肌绞碎成肉糜,分别添加0.1%、0.3%、0.5%的乳酸钙溶液,研究在(4±1)℃的冷藏条件下,肉糜肉色稳定性、色素含量、脂肪氧化及高铁肌红蛋白还原酶活性随时间的变化。结果表明:在7d的贮藏期内,添加不同质量分数乳酸钙均可有效抑制高铁肌红蛋白的生成和脂肪氧化的发生,并显著提高高铁肌红蛋白还原酶活性和肉色稳定性,但会使肉糜L*值显著降低(P<0.05)。其中0.3%的乳酸钙对稳定肉色有显著作用,护色效果明显。In order to explore the effect of calcium lactate on color stability of minced beef, color stability, pigment content, lipid oxidation and myoglobin reductase activity were measured on minced beef mixed with 0.1%, 0.3% or 0.5% calcium lactate solution during storage at （4 ± 1 ） ℃. The results indicated that the addition of calcium lactate in minced beef could inhibit myoglobin oxidation, lipid oxidation and increase myoglobin reductase activity and color stability. However, the L＊ value revealed a significant decrease （P〈0.05） during 7 d storage. Calcium lactate at the dose of 0.3% could significantly inhibit lipid oxidation and increase color stability of minced beef during chilled storage.

关 键 词：乳酸钙 高铁肌红蛋白还原酶活性 脂肪氧化 肉色稳定性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]