化学
食品科学
TBARS公司
过氧化值
鲜味
脂质氧化
多不饱和脂肪酸
风味
脂肪酸
硫代巴比妥酸
脂质过氧化
生物化学
抗氧化剂
作者
Yixin Wang,Haiyuan Huang,Wenzheng Shi
摘要
The dried black carp was studied based on moisture content, color, aerobic plate count (APC), total volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), fatty acids, free amino acids, and nucleotides to explore the physicochemical properties changes. After drying for 12 hr, moisture content dropped to 42.53% and color changed obviously. L* value decreased and a* and b* values increased. APC and TVB-N results indicated fillets had high food safety. POV and TBA both were on the rise in fillets, reaching the maximum values of 0.08 mg/100 g and 2.33 mg MDA/kg, respectively. Monounsaturated fatty acids and polyunsaturated fatty acids were oxidized and decomposed, which led to the increase of saturated fatty acids absolute content. From the results of equivalent umami concentration, fillets reached the maximum value of 9.04 g MSG/100 g. The longer the drying time, the worse the taste quality in products. Practical applications In order to investigate the quality changes of black carp during drying, physical properties, lipid oxidation, and nonvolatile flavor substances were analyzed. From this article, it can be found that during the process of drying, the black carp was in a safe state. The results of this article provided theoretical and technical support for black carp.
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