花生蛋白水解物制备美拉德反应产物对猪肉脯品质的影响

Effect of Maillard Reaction Products Prepared by Peanut Protein Hydrolysates on the Quality of Dried Pork Slices

实验利用花生蛋白水解物与半乳糖进行美拉德反应,将不同添加量(质量分数1.0%、1.5%、2.0%)的美拉德反应产物添加到猪肉脯中,探讨美拉德反应产物对猪肉脯保色和抑制脂质氧化的作用机制。测定了猪肉脯在贮藏期间的红度值、羰基含量、pH值、硫代巴比妥酸(thiobarbituric acid,TBA)值等指标。结果表明,美拉德反应产物能够提升猪肉脯的pH值、降低羰基含量,并显著抑制蛋白氧化和脂质氧化,对猪肉脯产生一定的保色作用和抗氧化作用。美拉德反应产物(MRPs)的添加量为2.0%时,猪肉脯的品质最好。

The Maillard reaction of peanut protein hydrolysate and galactose is carried out in this experiment.The Maillard reaction products with different amount(mass fraction of 1.0%,1.5%,2.0%)are added into dried pork slices to investigate the action mechanism of Maillard reaction products on preserving color and inhibiting lipid oxidation of dried pork slices.The redness value,carbonyl content,pH value and thiobarbituric acid(TBA)value of dried pork slices are determined during storage.The results show that Maillard reaction products could increase the pH value of dried pork slices,reduce the carbonyl content,and significantly inhibit protein oxidation and lipid oxidation,and have certain color preservation and antioxidant effect on dried pork slices.When the additive amount of MRPs is 2.0%,the quality of dried pork slices is the best.