摘要
以添加复合磷酸盐、乳酸钠和柠檬酸三钠作为保水剂制作牦牛肉肉糜,以不添加任何保水剂处理的为对照,通过测定牦牛肉肉糜色度值、表面疏水性、总巯基含量和羰基含量,探讨三种保水剂的抗蛋白氧化性,并比较三者抗蛋白氧化性的差异。实验结果表明:在4℃冷藏条件下,7 d贮藏期间,保水剂确实可以延缓肉糜的蛋白氧化,保水剂的种类显著影响牦牛肉肉糜中蛋白质的氧化程度(p<0.05);其中柠檬酸三钠对肉色的改善效果最佳,在第7 d时比其它组的色度值都低为1.26;复合磷酸盐对降低蛋白质表面疏水性的效果最好,在第7 d时表面疏水性为108.70 nmol/mg,仅比第1 d增加了12.73%;乳酸钠对保护蛋白质巯基和减少羰基生成的效果最好,在第7 d时与其它组相比巯基值最大为94.94 nmol/mg,羰基值最小为25.25 nmol/mg。本研究为减少肉制品中蛋白质氧化提供了新途径。
With no addition of any water-holding agent as the control group,compound phosphate,sodium lactate and trisodium citrate was added to prepare yak meat batters.Color value,surface hydrophobicity,total sulfhydryl content and carbonyl content of yak meat batters were determined,and the capacities for protein oxidation were compared among different treatments. The results showed that during the 7 days of storage at 4 ℃,water retaining agents could defer protein oxidation,and the types of agent significantly affected the extension of oxidation of protein in yak meat batters（ p〈0.05）. Among them,the effect of trisodium citrate on the improvement of flesh color was best,and the color value was 1.26 which was the lowest than other groups at the 7th day.The effect of compound phosphate on surface hydrophobicity was best,and the value was 108.70 nmol/mg which was only increased by 12.73% on the 7th day.The effect of sodium lactate on the protection of total sulfhydryl and the reduction of carbonyl content was best.At the 7th day,compared with other groups the maximum of total sulfhydryl content was94.94 nmol/mg and the minimum of carbonyl content was 25.25 nmol/mg in sodium lactate group. This study provided a new way to reduce the oxidation of protein in meat products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第16期234-238,246,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划(2015BAD29B02)
四川省科技支撑计划项目(2016NZ0005)
关键词
肉糜
复合磷酸盐
保水剂
蛋白质氧化
batters
compound phosphate
water retaining agents
protein oxidation
