用牛血浆蛋白水解物补充猪肉饼可增强抗氧化性能并改善品质。
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.
作者信息
Seo Hyun-Woo, Seo Jin-Kyu, Yang Han-Sul
机构信息
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
出版信息
Korean J Food Sci Anim Resour. 2016;36(2):198-205. doi: 10.5851/kosfa.2016.36.2.198. Epub 2016 Apr 30.
This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
本研究调查了牛血浆蛋白（PP）水解产物对猪肉饼在储存期间抗氧化和品质特性的影响。猪肉饼分为4组：不添加丁基羟基甲苯（BHT）和PP水解产物（对照组）、0.02%BHT（T1）、1%PP水解产物（T2）和2%PP水解产物（T3）。与对照肉饼相比，添加PP水解产物的猪肉饼在烹饪过程中具有更高的pH值和更低的重量损失。结果表明，添加PP水解产物后，亮度和硬度均降低。所有含有BHT和PP水解产物的样品在储存期间的硫代巴比妥酸反应物（TBARS）和过氧化物值均降低。特别是，2%PP水解产物在延缓脂质氧化方面比其他处理更有效。得出的结论是，用2%PP水解产物处理可以提高猪肉饼的可接受性。
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