食品工业科技2009，Vol.30Issue(11)：140-143,4.
肌肽对牛肉糜肉色及脂肪氧化的影响
Effects of carnosine on color stability and lipid oxidation of beef patties
摘要
Abstract
The effects of addition of carnosine (C_9H_(14)N_4O_3) at concentrations of 0.05％ ,0.1％ ,0.5％ and 1.0％ on myoglobin reductase activity,pigment content,lipid oxidation and color stability in beef patties during refrigerated storage at 4 ± 1℃ were investigated.The results indicated that: addition of carnosine to meat patties significantly (p <0.05)inhibited myoglobin oxidation and increased Metmb-reducing activity during refrigerated storage. Carnosines (0.1％ and 0.5％) significantly inhibited lipid oxidation and increased color stability of beef patties during chilled storage.关键词
肌肽/肉色稳定性/高铁肌红蛋白还原酶活性/脂肪氧化Key words
carnosine/ color stability/ Metmb- reducing activity/ lipid oxidation分类
轻工纺织引用本文复制引用
刘芳,朱金媛,戴瑞彤..肌肽对牛肉糜肉色及脂肪氧化的影响[J].食品工业科技,2009,30(11):140-143,4.基金项目
国家自然基金项目(30771523). （30771523）
