摘要
以脂肪氧化的标志性产物丙二醛(MDA)为对象,推理脂肪氧化对肉色稳定性影响的关系。结果表明,向肌红蛋白溶液添加MDA,对肌红蛋白的氧化无显著性影响(p>0.05);向牛肉糜中直接添加MDA,不会对线粒体活性、高铁肌红蛋白还原酶活力(MRA)以及牛肉糜红度a*值造成影响。脂肪氧化的产物MDA并不是造成肉色劣变的原因。脂肪氧化的产物促进肉色褐变方面的机理,还有待研究。
This paper investigates potential basis for relationship between the lipid oxidation product malonaldehyde and beef color stability.Adding malonaldehyde to myoglobin has not significant effect on oxymyoglobin oxidation（p0.05）.Adding malonaldehyde to ground beef has not significant effect on mitochondrial activity,metmyoglobin reductase activity and beef redness value（a＊）（p0.05）.The results suggest that the lipid oxidation product malonaldehyde will not cause beef discoloration.The basis for enhancement of oxymyoglobin oxidation by lipid oxidation requires further investigation.
出处
《农产品加工（下）》
2011年第8期4-8,共5页
Farm Products Processing
基金
国家自然科学基金项目(31071624)
