美拉德反应产物(MRPs)对腊肠氧化稳定性的影响

钱钊; 周兴虎; 黄明

doi:10.13386/j.issn1002-0306.2013.21.045

美拉德反应产物(MRPs)对腊肠氧化稳定性的影响

南京农业大学食品科技学院/肉品加工与质量控制教育部重点实验室
南京佳邦食品有限公司

基金项目:

农业部948项目(2013-Z23)； “十二五”农村领域国家科技计划(2011AA100805-0-2)；农业科技成果转化项目(2012GB2C100151)；

详细信息

作者简介:
钱钊 (1989-) , 男, 硕士, 研究方向:肉品加工与质量控制。;

中图分类号: TS251.1
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出版历程
- 收稿日期: 2013-04-01

Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University
Nanjing Jiabang Food Co., Ltd.

摘要

摘要: 研究了不同添加量的美拉德反应产物(MRPs)对腊肠POV值(过氧化值)、TBA值(硫代巴比妥酸值)和感官品质的影响。结果表明:与空白组比,添加MRPs能够显著抑制腊肠的氧化(p<0.05),并且随着MRPs添加量的增加,抑制腊肠氧化的能力显著增强(p<0.05),4%的MRPs与0.01%的BHT抑制腊肠氧化的能力相当(p>0.05)。通过感官评定得出,MRPs的添加对腊肠的综合得分影响不显著(p>0.05)。
- 腊肠 /
- 美拉德反应产物 /
- 抗氧化性 /
- 感官品质
Abstract: The effects of different levels of Maillard reaction products ( MRPs) on peroxide value ( POV value) , thiobarbituric acid-reactive substances ( TBA value) and sensory quality of Chinese sausage were researched.The results showed that the addition of MRPs increased the oxidative stability of the sausage significantly ( p < 0.05) .Furthermore, higher amount of MRPs leaded to stronger antioxidant activities.In addition, the antioxidant activities of4% MRPs and 0.01% BHT were almost the same.The results of sensory evaluation showed that effects of adding MRPs on the composite scores of Chinese sausage were not significant ( p > 0.05) .
- Chinese sausage /
- Maillard reaction products /
- antioxidant activity /
- sensory quality

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