木糖-甘氨酸美拉德反应产物对猪肉的保鲜效果

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 334-338.

木糖-甘氨酸美拉德反应产物对猪肉的保鲜效果

于彭伟，刘登勇，周光宏

南京农业大学食品科技学院，肉品加工与质量控制教育部重点实验室

收稿日期:2011-08-24 修回日期:2012-08-18 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 于彭伟 E-mail:pengwei1985101@sina.com

Fresh-Keeping Effect of Maillard Reaction Products from Xylose and Glycine on Pork

Received:2011-08-24 Revised:2012-08-18 Online:2012-10-25 Published:2012-11-09

摘要/Abstract

摘要： 采用木糖和甘氨酸进行模式美拉德反应，研究其产物对鲜猪肉抗氧化性及色泽的效果。结果表明：反应产物能显著降低丙二醛(MDA)值，提高T-AOC值，分别以24、48h处理组和72、96h组为最佳。产物会明显改善L*值和a*值。

关键词: 美拉德反应, 猪肉, 色差, 抗氧化, 保鲜效果

Abstract: The aim of the present study was to explore the effect of Maillard reaction products (MRPs) from xylose and glycine on antioxidant activity and color of fresh pork. The results indicate that MRPs from xylose and glycine resulted in a marked decrease in MDA content and an increase in T-AOC value in pork. The MRPs resulting from Maillard reaction for 24 h and 48 h were the most effective in reducing MDA content, and those resulting from Maillard reaction for 72 h and 96 h were the most effective in increasing T-AOC value. Meanwhile, all MRPs tested could remarkably improve the L* value and a* value of pork.

Key words: Maillard reaction, pork, color difference, antioxidation, fresh-keeping effect

中图分类号:

TS201.2

于彭伟，刘登勇，周光宏. 木糖-甘氨酸美拉德反应产物对猪肉的保鲜效果[J]. 食品科学, 2012, 33(20): 334-338.

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