摘要
采用分光光度法检测发酵香肠在发酵过程中胶原蛋白中羟脯氨酸(Hyp)的含量。结果表明,采用分光光度法测定具有较好的稳定性和较高的回收率,羟脯氨酸的平均回收率达99.63%。香肠在发酵过程中可溶性胶原蛋白中的羟脯氨酸含量由3.138 mg/g上升为5.031 mg/g,表明发酵过程中牛肉中的结缔组织被弱化。
The hydroxyproline （Hyp） in fermented sausage was determined by spectrophotometric method during the fermentation. The result shows that the determination method is stable with a high recovery rate. The average recovery rate of Hyp is 99.63%. The content of Hyp in soluble collagen increased during the fermentation. It means that the connective tissue of beef has been weakened during the fermentation.
出处
《食品科技》
CAS
北大核心
2013年第10期157-160,共4页
Food Science and Technology
基金
内蒙古农业科技创新团对项目(NDPYTD2010-4)
关键词
发酵香肠
羟脯氨酸
胶原蛋白
分光光度法
fermented sausage
hydroxyproline
collagen
spectrophotometric method
