大豆分离蛋白美拉德反应产物在生肉糜贮藏保鲜中的应用

摘要

The antioxidant effect of Maillard reaction products (MRPs) from soybean protein isolate (SPI) and galactose in raw minced pork was evaluated by measuring changes in thiobarbituric acid reactive substances (TBARs) value,a* value, pH and sensory characteristics during cold storage. The results showed that the addition of MRPs caused an inhibitory effect on fat oxidation and maintained the color of fresh meat for an extended period of time in a concentration-dependent manner, making the meat more acceptable in sensory evaluation. Moreover, no significant difference with respect to color fixation and antioxidant effect was perceived between the groups with the addition of 2.0% MRPs and 0.02% butylhydroxyanisol (BHA) (P > 0.05), yet there was a significant difference when compared with other groups investigated and control group (P < 0.05). Therefore, we conclude that MRPs derived from SPI and galactose can be used in raw minced meat as a functional food additive to prolong its shelf life.%以大豆分离蛋白和猪肉为主要原材料，通过测定生肉糜的硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARs）值、红度值（a*）、pH值和感官特性这5个指标的变化，研究大豆分离蛋白美拉德反应产物在生肉糜中的抗氧化效果。结果表明：添加大豆分离蛋白美拉德反应产物的处理组具有一定的抑制脂肪氧化的作用，并且能更长时间地保持肉的新鲜颜色，使其感官上具有更好的接受性，并且添加量越多，其保鲜效果越好。其中添加2.0%（质量分数，下同）的美拉德反应产物处理组与添加0.02%的丁基羟基茴香醚的处理组在护色和抗氧化方面无显著性差异（P＞0.05），与其他处理组和对照组存在显著性差异（P＜0.05）。因此，大豆分离蛋白美拉德反应产物可作为一种功能性食品添加剂，添加到生肉糜中，延长肉制品的货架期。