美拉德反应产物(MRPs)对腊肠氧化稳定性的影响

Effect of Maillard reaction products( MRPs) on oxidative stability of Chinese sausage

研究了不同添加量的美拉德反应产物(MRPs)对腊肠POV值(过氧化值)、TBA值(硫代巴比妥酸值)和感官品质的影响。结果表明:与空白组比,添加MRPs能够显著抑制腊肠的氧化(p<0.05),并且随着MRPs添加量的增加,抑制腊肠氧化的能力显著增强(p<0.05),4%的MRPs与0.01%的BHT抑制腊肠氧化的能力相当(p>0.05)。通过感官评定得出,MRPs的添加对腊肠的综合得分影响不显著(p>0.05)。

The effects of different levels of Maillard reaction products （MRPs）on peroxide value （POV value）, thiobarbituric acid-reactive substances（TBA value）and sensory quality of Chinese sausage were researched.The results showed that the addition of MRPs increased the oxidative stability of the sausage significantly（ p 〈 0.05）. Furthermore, higher amount of MRPs leaded to stronger antioxidant activities.In addition,the antioxidant activities of 4% MRPs and 0.01% BHT were almost the same.The results of sensory evaluation showed that effects of adding MRPs on the composite scores of Chinese sausage were not significant（p 〉0.05）.