| 鲤鱼肉蛋白水解物对生猪肉糜抗氧化作用的研究 |
| |
| 引用本文： | 刘骞,施雪,孔保华,张金铎.鲤鱼肉蛋白水解物对生猪肉糜抗氧化作用的研究[J].包装与食品机械,2011,29(3):1-5. |
| |
| 作者姓名： | 刘骞 施雪 孔保华 张金铎 |
| |
| 作者单位： | 东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030 |
| |
| 基金项目： | 东北农业大学创新团队项目，黑龙江省博士后基金资助经费，东北农业大学博士启动金项目 |
| |
| 摘 要： | 将鲤鱼肉蛋白应用碱性蛋白酶(Alcalase)水解4h,得到蛋白水解物,并将其应用到生肉糜中进行抗氧化研究.试验分为6组,包括对照组、2.0%的未水解鲤鱼肉蛋白组、1.0%、1.5%、2.0%的水解物(4 h)对照组、0.02%的丁基羟基茴香醚(butylated hydroxyanisole,BHA)对照组.在冷藏过...
|
| 关 键 词： | 鲤鱼肉蛋白水解物 抗氧化活性 生肉糜 |
Antioxidant Activity of Carp Meat Protein Hydrolysates on Raw Pork Patties |
| |
| LIU Qian,SHI Xue,KONG Bao-hua,ZHANG Jin-duo.Antioxidant Activity of Carp Meat Protein Hydrolysates on Raw Pork Patties[J].Packaging and Food Machinery,2011,29(3):1-5. |
| |
| Authors: | LIU Qian SHI Xue KONG Bao-hua ZHANG Jin-duo |
| |
| Affiliation: | (College of Food Science,Northeast Agricultural University,Harbin 150030,China) |
| |
| Abstract: | Carp meat protein was hydrolyzed for 4h with alcalase and its hydrolysates were added to pork patties for evaluating their antioxidant activity.The pork patties were divided to six groups,included negative control,2.0% un-hydrolyzed crap protein,hydrolysates at a 1.0%,1.5% and 2.0% concentration level,0.02% BHA(butylated hydroxy anisole) positive control.During the storage period TBARS value,a*value,carbonyl content and pH value were measured and sensory evaluation was performed on raw pork patties.The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation(P< 0.05),2.0% added had significant effects,TBARS value decreased vigorously,a* increased and protein oxidation decreased(P< 0.05),but they were inferior to BHA.The same results were got by sensory evaluation on patties color,lipid oxidation decreased and stale aspect. |
| |
| Keywords: | carp meat protein hydrolysate antioxidant activity raw patties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
