美拉德反应产物(MRPs)对腊肠氧化稳定性的影响

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

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)。

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) .