鸡肉蛋白抗氧化肽对广式腊肠成品品质的影响
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- 英文论文题名：The Influence of Antioxidant Peptide on the Quality of Cantonese Sausage
- 论文作者：裴小平
- 英文论文作者：PEI Xiao-ping ; Department of Food & Chemical Engineering
- 年：2016
- 作者机构：中山市技师学院食品化工系;
- 论文关键词：鸡肉蛋白 ; 抗氧化肽 ; 广式腊肠 ; 品质 ; 影响
- 英文论文关键词：chicken protein ; antioxidant peptide ; Cantonese sausage ; quality of products ; influence
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS251.65
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：5
- 文件大小：344k
- 原文格式：O
- 会议级别：全国
摘要
添加不同比例的鸡肉蛋白抗氧化肽到广式腊肠中,分析其对广式腊肠成品品质的影响。结果表明:鸡肉蛋白抗氧化肽添加量低于1%时降低亚硝酸钠残留量的效果不明显,高于l%时能显著降低其残留量;鸡肉蛋白抗氧化肽可显著提高成品明度值(L~*)并呈量效关系,但成品黄度值(b~*)先显著增大后显著降低,添加量大于l%时才显著提高成品红度值(a~*);随着鸡肉蛋白抗氧化肽添加量逐渐增大,成品弹性、粘聚性相应逐渐下降并呈量效关系,成品硬度先增大后减小。
Different amount of antioxidant peptides made of chicken protein were added to Cantonese sausage to study its influence on the quality of Cantonese sausage.The results showed that:when the addition of antioxidant peptides was lower than 1%,it has no obvious effect of reducing the residual dose of sodium nitrite,but when the addition was higher than 1%,the effect was obvious.The antioxidant peptides can obviously increase the lightness value(L~*) of Cantonese sausage,and showed an obvious dosage-effect relationship,the degree of yellow value(b~*) increased greatly first and then decreased,when the addition was higher than 1%,the degree of red value of the product was dramatically increased.With the increase of the addition of antioxidant peptides,the springiness and cohesiveness increased and showed dosage-effect relationship,but the hardness increased first and then decreased.
Different amount of antioxidant peptides made of chicken protein were added to Cantonese sausage to study its influence on the quality of Cantonese sausage.The results showed that:when the addition of antioxidant peptides was lower than 1%,it has no obvious effect of reducing the residual dose of sodium nitrite,but when the addition was higher than 1%,the effect was obvious.The antioxidant peptides can obviously increase the lightness value(L~*) of Cantonese sausage,and showed an obvious dosage-effect relationship,the degree of yellow value(b~*) increased greatly first and then decreased,when the addition was higher than 1%,the degree of red value of the product was dramatically increased.With the increase of the addition of antioxidant peptides,the springiness and cohesiveness increased and showed dosage-effect relationship,but the hardness increased first and then decreased.
引文
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[14]薛丽,蓝红英.Vc对降低香肠亚硝酸钠残留量的研究[J].食品科技,2006,06:65-67.
[15]石丽梅,唐学燕,何志勇,等.玉米抗氧化肽对于中式香肠的氧化稳定性的研究[J].食品科技,2008,10:135-139.
[2]张秋会,李苗云,孙灵霞,等.牛乳酪蛋白钙肽在乳制品中的应用[J].安徽农业科学,2009,37(8):3769-3770.
[3]王晶.玉米蛋白酶水解物抗氧化活性及应用研究[D].哈尔滨:东北农业大学,2007.
[4]Crowley P,Grau H,Connor P.O,et al.Effect of glutamine peptide on baking characteristics of bread using experimental design[J].Eur Food Res Technol,2001,212:192-197.
[5]王层飞,李忠海,龚吉军,等.生物活性肽的保健功能及其在食品工业中的应用研究[J].食品与机械,2008,24(03):128-132.
[6]柴晓杰,李栋才,王淑萍.浅谈大豆蛋白(肽)的价值优势[J].大豆通报,1999(6):22-23.
[7]Gimeno O,Ansorena D.Characterization of chorizode Pamplona:instrumental measurements of color and texture[J].Food Chemistry,2000,69:195-200.
[8]Kenneally P M,Sehwarz G Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages[J].Journal of Food Science,1999,63(3):538-543.
[9]Uren A,Babayigit D.Color Paramenters of Turkish-Type Fermented Sausage During Fermentation and Ripening[J].Meat Science,1997,4(45):539-549.
[10]赵淑富.色差计在柠檬酸易碳化合物溶液颜色判定中的应用[J].中国食品添加剂,2000,4:65-67.
[11]董庆利.TPA及其在熏煮香肠中的应用研究[D].青岛:山东农业大学,2004.
[12]孙彩玲,田继春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[13]楼鼎鼎,梁燕,张英,等.竹叶抗氧化物在中式腊肠中的应用研究[J].食品科学,2004,25(11):189-191.
[14]薛丽,蓝红英.Vc对降低香肠亚硝酸钠残留量的研究[J].食品科技,2006,06:65-67.
[15]石丽梅,唐学燕,何志勇,等.玉米抗氧化肽对于中式香肠的氧化稳定性的研究[J].食品科技,2008,10:135-139.