赵东方,应丽莎,魏丹,张敏.迷迭香与大豆分离蛋白涂膜对生鲜猪肉的护色及抗氧化效果[J].包装工程,2013,34(19):18-23.
ZHAO Dong-fang,YING Li-sha,WEI Dan,ZHANG Min.Effect of Rosemary and Soy Protein Isolate Coating on Color and Oxidation Stability of Fresh Pork[J].Packaging Engineering,2013,34(19):18-23. |
| 迷迭香与大豆分离蛋白涂膜对生鲜猪肉的护色及抗氧化效果 |
| Effect of Rosemary and Soy Protein Isolate Coating on Color and Oxidation Stability of Fresh Pork |
| 投稿时间：2013-03-27 修订日期：2013-10-10 |
| DOI： |
| 中文关键词: 迷迭香 大豆分离蛋白 颜色 抗氧化 猪肉 |
| 英文关键词: rosemary soy protein isolate color antioxidant pork |
| 基金项目:国家科技支撑计划(2011BAD36B02);农业部公益性行业( 农业) 科研专项(200903012) |
| 作者 | 单位 | | 赵东方 | 1. 西南大学, 重庆400715
2. 农业部农产品贮藏保鲜质量安全风险评估实验室, 重庆400715
3. 重庆市特色食品工程技术研究中心, 重庆400715 | | 应丽莎 | 1. 西南大学, 重庆400715
2. 农业部农产品贮藏保鲜质量安全风险评估实验室, 重庆400715
3. 重庆市特色食品工程技术研究中心, 重庆400715 | | 魏丹 | 1. 西南大学, 重庆400715
2. 农业部农产品贮藏保鲜质量安全风险评估实验室, 重庆400715
3. 重庆市特色食品工程技术研究中心, 重庆400715 | | 张敏 | 1. 西南大学, 重庆400715
2. 农业部农产品贮藏保鲜质量安全风险评估实验室, 重庆400715
3. 重庆市特色食品工程技术研究中心, 重庆400715 |
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| 中文摘要: |
| 通过在大豆分离蛋白中掺杂不同质量浓度迷迭香对生鲜猪肉进行涂膜处理,比较了不同涂膜剂与迷迭香喷洒处理对高氧气调下猪肉颜色、正铁肌红蛋白含量、TBARS 值、蛋白质羰基和硬度值的影响。结果表明纯蛋白涂膜有效延缓了猪肉TBARS 值的形成,但无法抑制蛋白质羰基和正铁肌红蛋白的生成,而迷迭香与蛋白膜结合对猪肉表现出不同的抗氧化效果。sr250 无法抑制猪肉颜色的褐变及脂类蛋白质的氧化,sr500,sr1000和sr2000 对猪肉颜色、脂类、蛋白质等抗氧化效果均达到甚至超过了迷迭香直接喷洒处理的效果,总体而言,sr1000 的抗氧化活性要好于sr500 和sr2000。实验表明适当浓度迷迭香与大豆分离蛋白复合能显著增强两者对猪肉的抗氧化活性。 |
| 英文摘要: |
| Fresh pork was coated by soy protein isolate incorporated with different concentrations of rosemary, and the effect of different coatings or rosemary on color, metmyoglobin, TBARS, protein carbonyls, and hardness of meat under high-oxygen modified atmosphere was analyzed. The results showed that the pure protein coating effectively delayed the formation of TBARS, but it can not inhibit the generation of protein carbonyl or metmyoglobin; the combinations of rosemary and soy protein isolate shows different antioxidant effect for pork; sr250 is unable to inhibit browning of pork color, and lipid and protein oxidation; sr500, sr1000 and sr2000 has excellent protection against color changing and oxidation of lipid and protein, the antioxidant activity of them are comparable to or even better than that of direct addition of rosemary to meat samples; overall, sr1000 has better antioxidant activity than sr500 and sr2000. The experiments showed that the combination of soy protein isolate with appropriate concentration of rosemary can significantly enhance the antioxidant activity of both toward pork. |
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