广式腊肠超滤产物对牛肉糜保鲜效果研究

Effect of Ultrafiltration Product of Cantonese Sausage on the Preservation of Ground Beef

本文旨在研究广式腊肠中的小分子肽(MW<5ku)对牛肉糜货架期及其感官特性的影响。首先通过DPPH和ABTS+自由基清除率,Fe2+螯合能力及脂质体氧化抑制率来研究了广式腊肠中小分子肽的抗氧化活性,然后将不同添加量的小分子肽应用到牛肉糜中对其在4℃冷藏期间的脂肪氧化值,蛋白氧化值,高铁肌红蛋白含量,微生物及pH进行了测定,最后对贮藏期结束时的牛肉饼感官特性进行评估。结果显示广式腊肠的小分子肽具有很好的清除自由基能力、Fe2+螯合能力及脂质体氧化抑制能力;与对照组相比,肽处理组能够减缓牛肉糜氧化反应且在一定程度上能够减少微生物数目,随着添加量的增大,这种效果越明显。另外肽处理组与对照组相比呈现出更高的感官评分,其中以添加0.6%的肽效果最佳。这些结果表明广式腊肠中的小分子肽是一种极具潜力的抗氧化物质。

The aim of the current investigation was to examine the inclusion of the peptide fraction of Cantonese sausage（PFCS） and its effect on the shelf-life and sensory characteristics of ground beef. First, the antioxidant properties of PFCS（MW 5 ku） were studied using four different antioxidant assays（DPPH and ABTS＋ radical-scavenging activity, Fe2＋ chelating activity, and liposome oxidation inhibition rate）. Next, the changes in TBARS value, pH, carbonyl and metmyoglobin content, as well as psychrophilic and mesophilic microorganisms in ground beef with different levels of added PFCS were determined during refrigerated storage at 4°C for up to 7 days. Finally, the sensory quality of beef patties was evaluated. The results indicated that the PFCS（MW 5 ku）had very good radical scavenging activity, Fe2＋ chelating activity, and protection against oxidation in the liposome model system. The addition of PFCS to ground beef could delay oxidation reactions and reduced microorganisms than that in the control, and the effect showed a dose-dependent response. Furthermore, the sensory quality was also improved when ground beef patties were treated with PFCS. Addition of 0.6% PFCS resulted in thehighest quality in terms of overall acceptance. Therefore, this study provided evidence that PFCShas great potential to inhibit the oxidation of ground beef.