Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage
Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage
复制标题
DOI：
10.1016/j.foodchem.2010.06.080
复制
发表时间：
2011-01-15
期刊：
影响因子：
8.8
通讯作者：
Tan, F. J.
中科院分区：
文献类型：
--
作者：
Chang, H. L.;Chen, Y. C.;Tan, F. J.
本研究旨在探讨壳聚糖-葡萄糖美拉德反应产物（CG-MRP）的抗氧化特性及其对冷藏猪肉品质的影响。制备壳聚糖（1%），将其溶解在含有1.0%、1.5%或2.0%葡萄糖的乙酸（1%）中，pH调节至6.0，高压灭菌（121 ℃，15分钟）并冷却。结果表明，不同CG-MRP溶液对DPPH自由基的清除能力、亚铁离子的螯合能力和还原能力无显著差异。将猪腰在CG-MRP溶液或去离子水中浸泡10分钟且不浸渍，在4 ℃下储存7天。观察到对样品的L*、a* 和B* 色值的影响很小。浸在CG-MRP倾向于延缓挥发性碱性氮（VBN）和硫代巴比妥酸反应物质（TBARS）值的增加，并导致在储存过程中较低的微生物计数。未发现对感官特征有不利影响。（c）2010 Elsevier Ltd.保留所有权利。
The objective of this study was to evaluate the antioxidative properties of a chitosan-glucose Maillard reaction product (CG-MRP), and its effect on pork qualities during refrigerated storage. Chitosan (1%), which was dissolved in acetic acid (1%) with 1.0%, 1.5%, or 2.0% glucose, pH adjusted to 6.0, autoclaved (121 degrees C, 15 min) and cooled, was prepared. The results showed that the 2,2-dipheny1-1-picrylhydrazy1 (DPPH) radical scavenging activities, ferrous ion chelating abilities, and reducing powers of various CG-MRP solutions were not significantly different. Pork loins soaked in the CG-MRP solutions or deionized water for 10 min and without dipping were stored at 4 degrees C for 7 days. Little influence was observed on the L*, a*, and b* colour values of the samples. Dipping in CG-MRP tended to retard the increases in volatile basic nitrogen (VBN) and thiobarbituric acid-reactive substances (TBARS) values, and resulted in lower microbial counts during storage. No detrimental influence on the sensory characteristics was found. (c) 2010 Elsevier Ltd. All rights reserved.