Applying Natural Solutions to your Meat Products Oral Presentation-Mandarin- v05VIP免费

©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina天然抗氧化剂在肉制品中的应用©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina为什么需要天然抗氧化剂？©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina•肉制品2大品质参数：色泽和氧化•色泽和氧化的变化，直接影响肉制品的外观•肉制品的外观，强烈影响消费者的购买欲•蛋白质和脂肪，直接影响肉制品的色泽和氧化肉制品的品质参数Source:Meattraining&processingworkshopIowaStateUniversity©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina水分69%碳水化合物1%灰分1%脂肪9%蛋白质20%肉的构成Myofibrillar肌原纤维蛋白质55%Sarcoplasmic肌浆蛋白质30%Stromal肉基质蛋白质15%脂肪仅占瘦肉的9%，决定了肉制品的氧化肌红蛋白是肌浆蛋白质中的一种，决定了肉制品的色泽Source:Meattraining&processingworkshopIowaStateUniversity•瘦肉©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChinaMbO2氧合肌红蛋白较慢氧化Fe3+Mb肌红蛋白*MMb+高铁肌红蛋白较快O2还原Fe2+肉的色泽色泽Reference:Mancini,R.A.,andHunt,M.C.2005.Currentresearchinmeatcolor.MeatScience.71,100-121.*也叫还原型肌红蛋白或脱氧肌红蛋白©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina肌浆蛋白质Reference:Mancini,R.A.,andHunt,M.C.2005.Currentresearchinmeatcolor.MeatScience.71,100-121.•肌红蛋白，是肌浆蛋白质最重要的组分之一o动物肌肉的主要色素蛋白质o约占牛肉肌肉色素的80-90%•肌红蛋白，含有一个卟啉环的蛋白质（血红素）•肌肉色泽，取决于血红素中铁原子价位和所结合配位体的种类©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina(Varnam,A.H.andSutherland,J.P,1995)珠蛋白肌红蛋白结构简图肌红蛋白的氧化MbO2氧合肌红蛋白较慢氧化Fe3+Mb肌红蛋白MMb+高铁肌红蛋白较快O2还原Fe2+色泽Reference:Mancini,R.A.,andHunt,M.C.2005.Currentresearchinmeatcolor.MeatScience.71,100-121.©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina肌红蛋白的氧化（动画演示）Reference:http://www.beefresearch.org/animation/index.html©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina色泽的测定肉眼评估过于主观；应用HunterLabColorflex测定L、a、b值，可对肉制品的色泽进行客观评估。©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved.®™TrademarksofKeminIndustries,Inc.,U.S.A.ForuseinChina参数处理方法空白切割肉块粗糙绞碎细腻绞碎标准偏差CIEL*48.84ab46.68c48.67ab49.54a47.96b0.70CIEa*23.17b25.68a24.72a22.82b22.15b1.76CIEb*21.92b23.74a23.48a22.37b22.02b1.23630/580nm3.28bc3.86a3.54ab3.10c3.01c0.29饱和指数32.19b35.16a34.33a32.23b31.47b2.03色调角45.88ab44.22c45.22bc46.49a46.85a1.17TBARS@144h4.75a0.78c0.83c1.15c2.77b0.38a-cMeanswithinrownothavingacommonletteraresignificantlydifferent(p<0.05)0.3%FORTIUMTMR10Liquid添加在牛肉糜不同生产阶段的产品中，模拟零售贮存条件下，放置6天；红色粗体的数值表示优于空白。FORTIUMTM在牛肉糜中的应用Balentine,C.W.,etal.(2006).MeatScience,73,413-421.©KeminIndustries,Inc.anditsgroupofcompanies2013Allrightsreserved...