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| Preparation of Porcine Blood Peptides and Inhibit Lipid Oxidation in Raw Pork Patties |
| ZHANG Lijuan;SONG Guquan;WU Mingwen;WANG Yajing;CHENG Yuming |
| Anhui Baodi Meat Food Co., Ltd., National R&D Center For Pork Processing HuaiBei 235000, China |
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Abstract This study regarded hemoglobin as raw material, through centrifuging, decoloring, freeze-drying making into porcine blood peptides. The porcine blood peptides was added to chilled meat and cooked meat, through pH, TBARS value and sensory description to estimate antioxidative activity of porcine blood peptides. The result shows that the porcine blood peptides have antioxidative activity. Compared with the control group, the porcine blood peptides can control the lipid oxidation, and the addition of larger, better inhibitory effect.
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| [1] |
ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying. Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity[J]. Meat Research, 2021, 35(4): 7-15. |
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2010, Vol. 24 
