Effect of Milk Protein Hydrolysates on the Acceleration of Color Formation in Meat Products.

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  • 食肉製品の発色に及ぼす乳タンパク質酵素分解物の促進効果
  • ショクニク セイヒン ノ ハッショク ニ オヨボス ニュウタンパクシツ コウソ ブンカイブツ ノ ソクシン コウカ

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Abstract

Promoting effect of milk protein hydrolysates (MPH) on the color formation of meat products was investigated. A skim milk concentrated with an ultrafiltration membrane was used as a substrate, and then it was hydrolysed at 50°C for 5 hours using 2 types of commercial proteases and freeze-dried. The main part of the powdered preparation was estimated to be peptides of molecular weight 1, 500 below using HPLC with gel-filtration column. The a* value (redness) was higher in the pork sausage prepared with addition of 17ppm NaNO2 and 10% MPH, compared with that of 85ppm NaNO2. The 75% acetone extract of the sausage sample showed an increase on the red colored heme pigment by its absorption spectral pattern, which also recognized the promoting effect of the MPH on the color formation. The color forming ratio (CFR) of this sausage was ca. 1.6 times higher than that of the addition of unhydrolysed milk protein, and higher CFR was found in the sausage added with 50% ethanol extracted-fraction from the MPH. Thus the possibility of the MPH was suggested to use as a supplemental agent for red color development in manufacturing of meat products.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 37 (4), 133-138, 2000

    The Japanese Society of Swine Science

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