肉类研究2016，Vol.30Issue(8)：25-29,5.DOI:10.15922/j.cnki.rlyj.2016.08.005
大豆分离蛋白美拉德反应产物在生肉糜贮藏保鲜中的应用
Application of Maillard Reaction Products from Soybean Protein Isolate in Quality Preservation of Raw Minced Meat during Cold Storage
摘要
Abstract
The antioxidant effect of Maillard reaction products (MRPs) from soybean protein isolate (SPI) and galactose in raw minced pork was evaluated by measuring changes in thiobarbituric acid reactive substances (TBARs) value,a* value, pH and sensory characteristics during cold storage. The results showed that the addition of MRPs caused an inhibitory effect on fat oxidation and maintained the color of fresh meat for an extended period of time in a concentration-dependent manner, making the meat more acceptable in sensory evaluation. Moreover, no significant difference with respect to color fixation and antioxidant effect was perceived between the groups with the addition of 2.0% MRPs and 0.02% butylhydroxyanisol (BHA) (P > 0.05), yet there was a significant difference when compared with other groups investigated and control group (P < 0.05). Therefore, we conclude that MRPs derived from SPI and galactose can be used in raw minced meat as a functional food additive to prolong its shelf life.关键词
大豆分离蛋白/美拉德反应产物/生肉糜/应用/抗氧化Key words
soybean protein isolate/Maillard reaction products/raw minced meat/application/antioxidant分类
轻工纺织引用本文复制引用
王博,伊东,潘男,邓思杨,夏秀芳..大豆分离蛋白美拉德反应产物在生肉糜贮藏保鲜中的应用[J].肉类研究,2016,30(8):25-29,5.基金项目
国家高技术研究发展计划（863计划）项目 （）
