大豆蛋白美拉德反应产物在肉糜保鲜中的应用

Application of Soybean Protein Maillard Reaction Products in Minced Meat Storage

研究美拉德反应产物(MRPs)对熟肉糜理化性质的影响,测定硫代巴比妥酸反应物值(TBARS值)、红度值、p H,并进行感官评定。结果表明:MRPs具有抗氧化作用,能够抑制脂肪氧化,更好的保持肉的新鲜颜色,感官上具有良好的总体可接受性,并且随着MRPs添加量的增加,效果越明显。其中添加2.0%MRPs的处理组与添加0.02%丁基羟基茴香醚的处理组在护色和抗氧化方面无显著性差异(P>0.05),与其他处理组和对照组存在显著性差异(P<0.05)。因此,大豆分离蛋白美拉德反应产物能够作为一种安全的抗氧化剂添加到熟肉糜中,提高抗氧化能力,保持感官特性,延长货架期。

The influence of Maillard reaction products（MRPs） prepared with isolated soybean protein（SPI） on physicochemical properties in ripe minced meat was investigated by measuring thiobarbituric acid reactive sub-stanc （TBARS）, a＊-value, pH and sensory evaluation. Results showed that MRPs exhibited antioxidant effect in the cooked meat batter, which could inhibit the lipid oxidation, keep batter colour and a good overall ac-ceptability. Moreover, the antioxidant effect was better with more MRPs addition. In terms of colour and antioxi-dant effect, there was no significant difference between the batter with 2.0%MRPs and with 0.02%butyl hy-droxy anisole （P〈0.05）, however, there was a significant difference between the batter with 2.0%MRPs and the control （P〈0.05）. Therefore, MRPs of SPI could be used as a safe antioxidant in the cooked meat batter, prolonging its shelf life.