小虾
TBARS公司
虾青素
食品科学
硫代巴比妥酸
化学
抗氧化剂
类胡萝卜素
生物化学
脂质过氧化
渔业
生物
作者
Kai Zhu,Wen Yan,Zhiyuan Dai,Yiqi Zhang
出处
期刊:Foods
[MDPI AG]
日期:2022-07-17
卷期号:11 (14): 2122-2122
被引量:9
标识
DOI:10.3390/foods11142122
摘要
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.
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