摘要
试验用动物蛋白水解酶水解猪血球蛋白,通过离心、脱色、冻干得到猪血蛋白肽。将制得的猪血蛋白肽添加到生肉糜和熟肉糜中,通过测定肉糜的pH、TBARS值以及感官评定值来判断猪血蛋白肽的抗氧化作用。结果表明:制备的猪血蛋白肽蛋白具有抗氧化活性。将其添加到肉饼中,与对照组比较,猪血蛋白肽能显著抑制肉饼中脂肪的氧化,并且添加量越大,抑制效果越好。
This study regarded hemoglobin as raw material, through centrifuging, decoloring, freeze-drying making into porcine blood peptides. The porcine blood peptides was added to chilled meat and cooked meat, through pH, TBARS value and sensory description to estimate antioxidative activity of porcine blood peptides. The result shows that the porcine blood peptides have antioxidative activity. Compared with the control group, the porcine blood peptides can control the lipid oxidation, and the addition of larger, better inhibitory effect.
出处
《肉类研究》
2010年第10期9-14,共6页
Meat Research
关键词
猪血蛋白肽
抗氧化性
TBARS值
感官指标
porcine blood peptides
antioxidative activity
TBARS value
sensory description
