Abstract: The objective of this study was to investigate the effects of whey antioxidant peptides on the functional properties and quality of myofibrillar protein from refrigerated pork patties. The experiment was divided into 6 groups, including blank control group, 20% whey protein isolate group, 10%, 15% and 20% whey antioxidant peptide groups, and 0.02% BHA group. The changes in turbidity, Ca2+-ATPase activity, emulsion stability, total volatile basic nitrogen (TVB-N) content, cooking loss rate, surface hydrophobicity and myofibrillar protein solubility were measured after 0, 1, 3, 5, and 7 days of storage (4 ℃). The results showed that 15% whey protein hydrolysate with antioxidant activity was almost as effective as BHA in inhibiting the increase in the turbidity of pork myofibrillar protein and the decrease in Ca2+-ATPase activity, avoiding the generation of TVB-N, and suppressing the decrease in the emulsion stability and solubility of myofibrillar protein. Addition of 20% whey-derived antioxidant peptides could most effectively reduce the cooking loss of pork patties and block the increase in the surface hydrophobicity of myofibrillar protein, and its effect was similar to that of 0.02% BHA. Conclusion: Antioxidant peptides derived from whey protein have the potential for improving the functional properties and quality of myofibrillar protein from refrigerated pork.

Key words: chilled pork patties, whey protein-derived antioxidant peptides, myofibrillar protein, functional characteristic