蓝点马鲛鱼皮抗氧化肽段对熟肉糜脂肪和蛋白氧化的抑制作用分析

Inhibitory effect of antioxidant peptides from Spanish mackerel skin on fat and protein oxidation of cooked meat

分析蓝点马鲛鱼皮抗氧化肽段对熟肉糜脂肪和蛋白氧化的抑制作用。方法:选择肉糜样本进行研究,共分为3组开展对比实验。A组肉糜设为空白对照组,B组肉糜添加蓝点马鲛鱼冻干水解物(2.0%),C组肉糜添加BHA(0.02%)。比较3组肉糜的氧化情况。结果:2d后,三组肉糜的pH值均无显著变化(P>0.05); 4d、6d后,A组的pH值显著高于B、C组(P<0.05)。A组4、6d的色泽、变味、酸败味及总体可接受性均显著差于4d、6d的B、C组,A组6d的色泽、变味、酸败味均显著差于4d的B、C组(P<0.05)。结论:对熟肉糜脂肪使用蓝点马鲛鱼皮抗氧化段可有效抑制脂肪、蛋白氧化,可将其视为一种应用价值较高的食源性抗氧化剂。

To analyze the inhibitory effect of antioxidant peptides from the skin of Spanish mackerel on the lipid and protein oxidation of cooked meat. Methods： a total of 3 groups of meat samples were selected for comparative study. In group A, meat was set up as a blank control group. B group was added with mackerel fish dried hydrolysate （2%）, and C group was added with BHA （0.02%）. The oxidation of the 3 groups of minced meat was compared. Results： after 2D, there was no significant change in the pH value of the three groups of meat （P〉 0.05）. After 4D and 6D, the pH of A group was significantly higher than that of B and C group （ P 〈0.05）. The color, taste, rancidity, and overall acceptability of group A 4 and 6D were all significantly worse than those in group B and C. The color, taste and rancidity of group A 6D were significantly worse than those of B and C （P〈 0.05） in 4D. Conclusion： the use of antioxidant peptides of Spanish mackerel skin in cooked meat fat can effectively inhibit the oxidation of fat and protein. The peptides can be used as a widely applicable food-borne antioxidant.