蓝点马鲛鱼皮抗氧化肽段对熟肉糜脂肪和蛋白氧化抑制作用的研究  

Antioxidant peptides of Scomberomorus niphonius skin and its inhibitory effect on lipid and protein oxidation of cooked patties

作　　者：彭新颜[1] 孟婉静[2] 周夕冉 张梦洁[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学大学外语教学部,山东烟台264025

出　　处：《水产学报》2015年第11期1730-1741,共12页Journal of Fisheries of China

基　　金：国家自然科学基金(31401491)~~

摘　　要：为研究蓝点马鲛鱼皮多肽在肉体系中的抗氧化作用,以猪肉糜为材料,探讨了蓝点马鲛鱼皮抗氧化肽段对冷藏过程中熟肉糜脂肪和蛋白氧化的抑制效果。将实验肉糜分为6组,第1组为空白对照组,第2组加入2.0%的6 h蓝点马鲛鱼皮冻干水解物,第3-5组中分别加入1.0%、1.5%和2.0%的超滤肽段FractionⅡ（分子量1-4 ku;羟基清除率达55.1%）冻干粉,第6组中加0.02%的BHA。在4℃冷藏过程中测定熟肉糜的硫代巴比妥酸值（TBARS）、过氧化值（PV）、羰基含量、总巯基含量和pH值,并对感官指标进行了评定。结果表明,与空白对照比,添加蓝点马鲛鱼皮6 h水解物和抗氧化肽段（FractionⅡ）的熟肉糜处理组能够通过降低肉糜的TBARS值和PV值及降低羰基含量和减少巯基的损失,在一定程度上抑制脂肪和蛋白氧化的发生,其中超滤后的FractionⅡ效果要比6 h水解物好。同时,添加FractionⅡ能够保持熟肉糜鲜红的色泽,抑制变味、酸败味的发生、提高了整体感官评价值,且在一定范围内,添加量越大效果越好。在整个贮藏过程中,分子量在1-4 ku的蓝点马鲛鱼皮抗氧化肽段FractionⅡ处理组表现出更好的抑制熟肉糜氧化效果;其中2.0%处理组在冷藏第8天的TBARS值、PV值、羰基含量、总巯基含量和pH值分别为1.39 mg/kg、1.57 meq/kg、8.27nmol/kg、49.6 nmol/kg蛋白和6.35,有效保持了熟肉糜的品质。可见,蓝点马鲛鱼皮多肽添加到肉糜中能够有效抑制脂肪和蛋白氧化的发生,是潜在的食源性抗氧化剂。Lipid and protein oxidation can lead to the quality decline,off flavours,texture deterioration,loss of nutritional value and functional properties decrease in meat and meat products,which is an important reason for its quality deterioration. Recently,the use of synthetic antioxidants is under increasing scrutiny due to the health risks associated with such compounds. So,search for natural antioxidants as alternatives to synthetic ones is of great concern among researchers. Protein hydrolysates,a potent alternative,have been shown to inhibit lipid oxidation in pork meat system. However,fewstudies have attempted to link the hydrolysates of by-product of aquatic products and their antioxidant effects to the inhibition of oxidation of lipid and protein in cooked pork products. The objective of this study was to evaluate the inhibitory effect of the 6h hydrolysates and Fraction Ⅱ（ 1-4 ku） of Scomberomorus niphonius skin on lipid and protein oxidation and colour deterioration in cooked pork patties during chilled storage. Six cooked pork patties samples including control,2. 0% 6 h hydrolysates,1. 0% Fraction Ⅱ,1. 5% Fraction Ⅱ,2. 0% Fraction Ⅱand 0. 02% BHA（ positive control） were stored at 4 ℃ for 8 d. During the chilled storage period,thiobarbituric acid-reactive substances（ TBARS）,peroxide value（ PV）,carbonyl content,sulfhydryl content,pH value were measured and sensory evaluation was performed. The results showed that the S. niphonius 6 h hydrolysates and Fraction Ⅱ could lower TBARS and PV value and decrease the carbonyls formation and reduce the sulfhydryl loss of cooked patties compared with control,of which the Fraction Ⅱ was more effective than 6 h hydrolysates during storage time. Furthermore,the study demonstrated that enzymehydrolyzed S. niphonius skin protein and Fraction Ⅱ could retard the peroxidation of lipids and protein oxidation,and maintain the mince bright red color,and inhibit sour and rancid flavor,improving overall sensory evaluation value. During the whole storag

关 键 词：蓝点马鲛 鱼皮抗氧化肽 熟肉糜 蛋白氧化 脂肪氧化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]