Porcine Hemoglobin Hydrolysate Utilization for Color and Antioxidation Improvement in Meat Products
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Accession number;05A1044291
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| Title;Porcine Hemoglobin Hydrolysate Utilization for Color and Antioxidation Improvement in Meat Products |
| Author;
SAKATA RYOICHI
(Azabu Univ., Sch. of Vet. Med.)
OSHIDA TOSHIO
(Azabu Univ., Sch. of Vet. Med.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.211-216(2005)
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| Figure&Table&Reference;FIG.4, TBL.4, REF.6 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In sausage containing porcine hemoglobin (Hb) hydrolysates, 0.3% and 0.4% added-samples provided the best color visually, exhibited increase in a'*' value and stable red color. Color forming ratio (CFR) of either sample was enhanced by Hb hydrolysate and during a period of storage, sample CFR was found to exceed that of the control having no Hb hydrolysate. Aerobic storage brought about decrease in CFR, but decrease in CFR of the sample having the Hb hydrolysate was less compared to the control and capacity to maintain coloration was greater. TBA value of the Hb-added sample was less than for the control, indicating antioxidant effect of the Hb hydrolysate. Color of the two samples over a two-week storage period was effectively preserved and the antioxidative effect was greater than for the control. Whey protein hydrolysate addition with Hb hydrolysate had no effect on color, there being no change in a'*' value, CFR or TBA value, but color was confirmed to be maintained during storage. (author abst.) |
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