The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties

作     者：DIAO Jingjing DIAO Xinping KONG Baohua CHEN Hongsheng 

作者机构：College of Food Science Heilongjiang August First Land Reclamation University Daqing 163319 Heilongjiang China College of Food Science Northeast Agricultural University Harbin 150030 China College of Animal Science and Technology Northeast Agricultural University Harbin 150030 China 

出 版 物：《Journal of Northeast Agricultural University(English Edition)》 (东北农业大学学报（英文版）)

年 卷 期：2009年第16卷第1期

页      面：29-34页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 0901[农学-作物学] 083203[工学-农产品加工及贮藏工程] 

基　　金：Supported by Foundation of Science and Technology of 11th Five-Year Plan of Heilongjiang (GB06B403) 

主　　题：bone protein hydrolysates antioxidants pork patties lipid oxidation 

摘      要：Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.