Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties

Abstract

In the present study, sheep plasma (SP) was hydrolyzed with 5000 U alcalase/g protein at 45 °C, pH 11 for 6 hours to prepare sheep plasma hydrolysate (SPH). The effects of SPH on meat color stability and oxidation of lipid and proteins were evaluated in mutton patties. Data obtained showed that addition of 2 % SPH significantly improved the redness (a* value) of mutton patties in storage (P < 0.05), which was comparable to 0.05 % vitamin C. At the same time, 2 % SPH effectively inhibited metmyoglobin formation and oxidation of lipid and proteins in mutton patties. The inhibition of oxidation in meat by SPH was concentration dependent. In summary, this study showed that SPH was antioxidant and 2 % SPH could be used in production to prevent quality deterioration of meat products in storage, providing a new way for high-value utilization of sheep blood.