Abstract:

The effect of whey protein hydrolysates on lipid oxidation and gel properties of pork patties during refrigerated
storage was evaluated by measuring peroxide value (PV), carbonyl content, sulfhydryl content, gel texture, whiteness,
water-holding capacity (WHC) and rheological properties. Six groups i.e., normal control, 20% native whey protein isolate
(WPI), 10%, 15% and 20% whey protein hydrolysates and 0.02% butylated hydroxyanisole (BHA) were respectively added
to raw pork patties before refrigerated storage for 7 d. The results showed that at the beginning of the storage period, there
was no significant difference between the treatment and normal control groups (P > 0.05). After storage for 7 d, whey protein
peptides could significantly inhibit lipid oxidation and protect gel properties of pork patties when compared with the normal
control and native WPI groups. Moreover, the 20% whey protein hydrolysate group had the highest maximum storage
modulus, while the 15% whey protein hydrolysate group was almost as effective as BHA in inhibiting lipid oxidation and
maintaining gel texture and water-holding capacity (P < 0.05). The protection of whey protein peptides on gel properties of
pork patties may be due to the inhibition of oxidation.

Key words: pork patties, whey protein peptides, antioxidant, gel properties