猪皮胶原蛋白肽在熟肉糜中抗氧化效果研究

Antioxidant effect of pigskin collagen peptide in cooked pork patties

研究猪皮胶原蛋白肽对熟猪肉糜在贮藏期间的抗氧化效果。测定熟肉糜在贮藏期间色差、pH值、硫代巴比妥酸反应物值(TBARS)及进行感官评定,并与BHT进行比较。结果表明,与对照组相比,添加猪皮胶原抗氧化肽段的处理组在贮藏期间能明显抑制脂肪的氧化,且肽段的添加量越大抑制效果越好,添加2%的猪皮胶原抗氧化肽效果最好但不如BHT处理组效果好,同时感官评定也获得了相同的结果。结论:猪皮胶原蛋白肽对熟肉糜在贮藏过程中的脂肪氧化具有显著的抑制作用,可作为食源性抗氧化剂。

The antioxidant activity of pigskin collagen peptide was studied in cooked pork patties at 4 ℃ over a 7-day period. The pH value, chromatic aberration, thiobarbituric acid reactive substance value （TBARS） of cooked pork patties were determined during storage, compared with the BHT. The results indicated that the addition of pigskin collagen peptide delayed lipid oxidation significantly with the increase of concentration when compared with control, but inferior to BHT treatment group, and the same results was obtained in sensory evaluation. The pigskin collagen peptide possess inhibitory effects on lipid oxidation of cooked pork patties, and this may be related to the antioxidative activity of pigskin collagen peptide.