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| Antioxidant Effect of Peptides of Different Origins on Sausages |
| DIAO Jing-jing;ZHANG Li-ping |
| Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province, Heilongjiang Bayi
Agricultural University, Daqing 163319, China |
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Abstract The antioxidant effect of adding peptides of different origins (pea, corn, milk whey and wheat germ and
bone proteins) on sausages during 7 days of storage at 4 ℃ was evaluated in this study. The pH, a *, TBARS and sensory
characteristics of sausages were measured. The results showed that lipid oxidation was significantly lower in sausages with
added peptides than control samples (no added peptides). Corn peptides had stronger antioxidant effect on sausages than
peptides of other origins. Milk whey peptides could not only inhibit the occurrence of oxidation, but also improve the texture
of sausages. Wheat germ peptides had a certain effect on the redness value of sausages.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2012, Vol. 26 
