Abstract：This study was undertaken to evaluate the antioxidant effect of carp meat protein hydrolysate (CMPH) obtained
with alcalase at 4 h hydrolysis time on cooked minced pork. Six experimental groups of minced pork were set up, including
negative control group (with nothing added), 2.0% CMP group, 1.0%, 1.5% and 2.0% CMPH groups and 0.02% BHA group as
a positive control. During the cold storage period of 7 days, the six groups were measured for changes in a* value, TBARS value
and pH value and four sensory variables were evaluated. The results showed that lipid oxidation was significantly inhibited in
the CMPH groups compared with the negative control group (P＜0.05). Among them, the 2.0% CMPH group revealed the best
anti-lipid oxidation effect, and a significant reduction in TBARS and a significant increase in a* were also observed (P＜0.05).
Moreover, similar results were observed in the sensory evaluation.
2011, Vol. 25 
