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| 題 名 | Lipid Oxidation of Ground Pork during Storage as Affected by Maillard Reaction Products from Wheat Protein Hydrolysate and Sugars=小麥蛋白分解物與糖類製成梅納反應物對絞碎豬肉脂肪氧化之影響 |
|---|---|
| 作 者 | 郭俊欽; 劉志俊; | 書刊名 | 東海學報 |
| 卷 期 | 41(農學院) 民89.10 |
| 頁 次 | 頁25-31 |
| 分類號 | 473.6 |
| 關鍵詞 | 梅納反應物; 氧化酸敗值; 官能品質; 豬肉; Maillard reaction products; TBA; Sensory; Pork; |
| 語 文 | 英文(English) |
| 中文摘要 | 本試驗利用丙二醯硫�c法(TBA),抗氧化活性測定法(AOA)及硫氰酸鐵法發現 小麥蛋白分解物與葡萄糖, 木糖( xylose )或二羥基丙酮( DHA )所製成梅納反應物在 絞碎豬肉( 25 %脂肪)及亞麻油酸系統中皆表現出很好的抗氧化性。其中較強的抗氧化物 質為小麥蛋白分解物與 DHA 所製成之梅納反應物, 小麥蛋白分解物與葡萄糖之梅納反應物 次之,而小麥蛋白分解物與木糖之梅納反應物則較弱。 添加 3 %小麥蛋白分解物與任一糖 類(葡萄糖、木糖、 DHA )製得之梅納反應物皆可顯著( p < 0.05 )提高豬肉餅(在 1 ℃下冷藏 3 天後再加熱至中心溫度為 85 ℃)之風味、顏色及接受性評分。 進行冷藏試驗 時,發現用聚乙烯膜包裝絞碎豬肉於 1 ℃下冷藏 9 天後,其總生菌數僅稍受梅納反應物之 影響( p > 0.05 )。冷藏期間絞碎豬肉若添加 2 ﹣ 4 %小麥分解物與 DHA 之梅納反應 物,其氧化酸敗值可減少 75.6 ﹣ 76.9 %。 |
| 英文摘要 | Maillard reaction products (MRP) from wheat protein hydrolysate and glucose, xylose or dihydroxyacetone (DHA) exhibited very good antioxidative effects in fresh ground pork (25% fat) and in linoleic acid systems as determined by the thiobarbituric acid test (TBA), antioxidative activity test (AOA) and with ferric thiocyanate method. The most effective MRP was wheat protein hrydrolysate-DHA, wheat protein hydrolysate-glucose intermediate, and wheat protein hydrolysate-xylose lowest as tested by all three methods used in this study. Sensory flavor, color and acceptability scores of ground pork patties (stored at 1 ℃ for 3 days, then cooked to an internal temperature of 85 ℃ ) were significantly (p<0.05) improved by the addition of 3% MRP from wheat protein hydrolysate and any sugar (glucose, xylose and DHA) when compared to the controls. During storage at 1 ℃ for 9 days, total plate counts of PE-packaged ground pork were slightly (p>0.05) affected by MRP (3%). This suggests that the MRP tested probably do not inhibit bacterial growth effectively. TBA values decreased by 75.6-76.9% with the addition of 2-4% wheat protein hydrolysate-DHA MRP over the storage time. |
本系統中英文摘要資訊取自各篇刊載內容。