外源添加物对贮藏的肉糜制品中TBARS值的影响研究  

Effect of Exogenous Additives on TBARS of Stored Meat Surimi Products

作　　者：王婵[1] 贺习耀[1] 裴亚琼 WANG Chan;HE Xi-yao;PEI Ya-qiong(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,Hubei,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《食品研究与开发》2020年第22期213-218,共6页Food Research and Development

基　　金：武汉商学院学术团队项目(2019TD004)。

摘　　要：硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值是肉制品中评价脂肪氧化程度的常用方法。该文对肉糜制品中添加多种外源物质时TBARS值变化情况进行综述,发现多酚类、黄酮类、多糖类和植物蛋白类化合物及其衍生物对肉糜制品在贮藏期的TBARS值的变化均有不同程度影响,并在此基础上探讨肉糜制品精深加工的研究方向与应用前景,以期为肉制品加工贮藏提供理论参考。Thiobarbituric acid reactive substances(TBARS)is a common method to evaluate the degree of fat oxidation in meat products.Changes of TBARS of meat surimi products added with various exogenous substances were systematically reviewed in this paper,which pointed out that polyphenols,flavonoids,polysaccharides,plant protein compounds and their derivatives had different effects on TBARS of surimi products during storage.Moreover,future researches and applications of meat surimi products were discussed,which was aimed at providing references for the processing and storage of meat products.

关 键 词：硫代巴比妥酸值 肉糜 脂肪氧化 多酚 黄酮 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]