肌肽对肉品体系中脂类氧化的抑制作用

INHIBITION EFFECTS OF CARNOSINE ON LIPID PEROXIDATION IN MEAT PRODUCT SYSTEM

通过检测肉品脂类过氧化产物中硫代巴比妥酸反应物(TBARS)和高铁肌红蛋白的含量,研究肌肽在肉品冷藏过程中对脂类氧化的抑制作用,并比较肌肽与其他抗氧化剂之间的抗氧化活性.结果显示,肌肽显著抑制了冷藏碎猪肉中TBARS和高铁肌红蛋白的形成量;肌肽对冷藏5 d猪肉脂类氧化的抑制作用高于植酸和VitC;1.5%肌肽对冷藏5 d的加盐碎牛肉的氧化抑制作用大于0.5%三聚磷酸钠(STP)和0.02%丁基羟基茴香醚(BHA).肌肽可作为一种天然抗氧化剂应用于肉品贮藏中,对抑制氧化酸败和延长货架期有重要作用.

We studied the inhibition effects of carnosine on lipid peroxidation of meat products during cold storage and compared the antioxidant activity of carnosine and other antioxidants by detecting the contents of thiobarbitufic acid reactive substances （TBARS） and metmyoglobin in meat lipid peroxidation products. The results showed that earnosine significantly inhibited the formation of TBARS and metmyoglobin in ground pork during storage at 4 ℃ .Carnosine was more effective in inhibiting the lipid peroxidation in ground pork cold-stor ed for 5 days than phytate and VitC. In addition, 1.5% carnosine was more effective in inhibiting the lipid peroxidation in salted ground beef cold-stored for 5 days than 0.5% STP or 0.02% BHA. Carnosine may be used as a natural antioxidant for cold storage of meat products, and plays an important role in inhibiting oxidative rancidity and prolonging the shelf life.