Abstract：The antioxidant effect of Maillard reaction products (MRPs) from soybean protein isolate (SPI) and galactose in
raw minced pork was evaluated by measuring changes in thiobarbituric acid reactive substances (TBARs) value, a* value,
pH and sensory characteristics during cold storage. The results showed that the addition of MRPs caused an inhibitory effect
on fat oxidation and maintained the color of fresh meat for an extended period of time in a concentration-dependent manner,
making the meat more acceptable in sensory evaluation. Moreover, no significant difference with respect to color fixation
and antioxidant effect was perceived between the groups with the addition of 2.0% MRPs and 0.02% butylhydroxyanisol
(BHA) (P > 0.05), yet there was a significant difference when compared with other groups investigated and control group
(P < 0.05). Therefore, we conclude that MRPs derived from SPI and galactose can be used in raw minced meat as a
functional food additive to prolong its shelf life.
王 博，伊 东，潘 男，邓思杨，夏秀芳. 大豆分离蛋白美拉德反应产物在生肉糜贮藏保鲜中的应用[J]. 肉类研究, 2016, 30(8): 25-29.
WANG Bo, YI Dong, PAN Nan, DENG Siyang, XIA Xiufang. Application of Maillard Reaction Products from Soybean Protein Isolate in Quality Preservation of Raw Minced Meat during Cold Storage. Meat Research, 2016, 30(8): 25-29.
